Go Back
–+ servings
Cream Stew with Mushrooms
Print Recipe
5 from 1 vote

Cream Stew with Mushrooms

Prep Time10 minutes
Cook Time30 minutes
Course: Main Course, Soup
Cuisine: Japanese
Keyword: chicken, mushroom, shimeji, stew
Servings: 4 servings

*Links may contain ad. #CommissionsEarned

Ingredients

  • 1 lb chicken thigh
  • 1 brown onion large
  • 7 oz Shimeji mushroom
  • 7 oz button mushroom
  • 4 oz Shiitake mushroom
  • 1 Tbsp oil
  • 2 cups chicken broth or 2 cups water and 1 Tbsp chicken bouillon
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 2 cups milk
  • 1 tsp salt
  • white pepper to taste
  • chopped parsley
US Customary - Metric

Instructions

  • Cut chicken into bite-size pieces. Slice onion thinly. Cut off the end of Shimeji mushrooms and break apart into small bunches by hand. Cut button mushrooms and Shiitake mushroom into bite-size pieces.
  • In a heavy large pot, heat oil at medium heat. Add chicken and cook until browned. Add onion and cook for a few minutes, then add all the mushrooms. Cook for a couple of minutes, and add chicken broth. Cover with a lid, lower the heat to medium low, and cook the stew for 10 minutes.
  • In a frying pan (not non-stick), melt butter at medium heat, add flour, and cook for a couple of minutes. Gradually add milk whisking constantly so that the sauce doesn't form lumps. Add the sauce to the stew and stir well. Season with salt and pepper. Cook uncovered about 10 minutes until the stew thickens.
  • Serve immediately with chopped parsley on top.

Video