8 cups assorted wild mushrooms (aprox. 1 and half pounds)
Dr. Kate used portabellos
3 tablespoons olive oil (use 2 to sauté mushrooms, add last tablespoon after initial sautéing)
1 LB stew beef
This dish was originally a vegetarian dish, but Dr. Kate added the beef.
olive oil for browning beef
4 large garlic cloves, minced or pressed
1/2 teaspoon salt
2 tablespoons minced fresh parsley
1 teaspoon dried thyme (1 tablespoon fresh)
1/3 cup dry wine or sherry
ground black pepper to taste
1. Trim the mushroom stem ends. If using shiitake mushrooms, discard stems because they don't soften. Cut mushrooms
into 'chunks' around 1-inch pieces.
2. Brown beef in skillet with some olive oil. Set aside.
3. Add 2 tablespoons olive oil to hot skillet, add mushrooms and quickly sauté for 5 minutes or so, avoid overcrowding
mushrooms.
4. Push mushrooms to side of skillet and add the remaining olive oil and garlic.
5. Lower heat and continue sautéing, stirring frequently for another 5 to 10 minutes.
6. Stir in beef, salt, parsley, and thyme. Return the heat to high and add the wine. Stirring and scraping the
bottom of the pan to stir up any browned mushroom juices.
7. Cook until liquid is almost all evaporated.
8. Remove from heat and add pepper.
