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Mom's Mushroom Stew Upstate New York Style Recipe

I can remember the smell of mushroom stew cooking as this was simmered for hours back in the day.
"thanks for stopping by!"
Ciao Claudia

Many years ago mom would make this and we would pour it over crusty Italian bread in Upstate  New York. It was actually a specialty in local Italian Restaurants there. Always a Tuesday special somewhere in good ole Utica New York. Lucky for us our mom Margaret Ann Fanelli Colenzo was such a great cook we never had to visit those local establishments. Well to date I still make this even though the recipe now if around 90 years old because she learned from her mom. Amazing the years that go by we still can remember through home cooked meals the wonderful memories, aroma's and keep them going generation to generation. Simple, easy and just plain delicious. The second recipe is from my late Aunt Mary Di Orio.



2 cans crushed tomatoes 28 ounce size or 4 pounds plum tomatoes crushed in a blender
2 pounds of sliced fresh mushrooms
1/4 chopped fresh basil leaves
1 teaspoon oregano
1/2 cup Burgundy wine or more if you like as it gets thicker use water if you do not like wine flavor
2 teaspoons sugar
4 cloves finely minced garlic + 1 teaspoon garlic powder
2 or 3 chopped Italianalle green peppers or bell
2 pounds boneless pork, veal or beef cubed (we always used pork) and in a pinch grandma used chicken
1/2 teaspoon or more red pepper flakes to taste
salt and pepper to taste
1/2 cup finely minced celery
1/2 cup finely mince onions (optional)
Options: sliced carrots for sweetness in the sauce and green beans to stretch your meal!
Olive oil
Italian bread

Using a large sauce pot add 1/4 cup olive oil. Brown the meat in a sauce pan. Add garlic, onion, celery and cook until soft around 3 minutes do not brown garlic. Add every thing else. Simmer on low for 2 1/2 hours or until meat falls apart. Add more wine or water if gets too thick. This is served with or over Italian hard crusty bread. See Aunt Mary's recipe below.


3lbs hot sausage
2 medium onions cubed
3 bell peppers chopped
3 tablespoons minced garlic
1/2 cup fresh parsley
2 pounds fresh mushrooms
3- 28 ounce cans crushed tomatoes
3 teaspoons salt
3 teaspoons black pepper
1/2 cup olive oil
In a large saucepan fry the onions, pepper and garlic in olive oil until onions are soft and clear. Add sausage and cook till well done. Add the mushrooms, tomatoes, salt, peppers and parsley. Stir and on low simmer uncovered on low at least 3 hours. Can  be done in a crock pot for 3 hours on high also. Serve over rigatoni, ziti with Pecorino Romano cheese or on crusty Italian bread. 






+claudia lamascolo  Author

1 comment:

  1. Mmmmm....this must have an incredible depth of flavor! Such a yummy stew!

    ReplyDelete

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