Mom's Mushroom Stew Upstate New York Style Recipe

Wednesday, October 31, 2018
Many years ago mom would make this Mushroom Stew many times during cold wintery snow days


We would pour this fabulous sauce over homemade crusty Italian bread, a vintage old recipe from childhood in Upstate New York.


It was actually a specialty in many local Italian Restaurants there in Utica, New York and still is.


Always a Tuesday special somewhere in good ole Utica also referred to as "Little Italy".


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.


I have both recipes in the printable recipe card below, just scroll to the end to print it off.















Growing Up in Little Italy




Growing up in Utica, New York (also referred to as little Italy), we always had the best of best Italian foods.



Many households were Italian, and in our neighborhood, the mushroom stew was a once a week staple growing up.



It was an economical way to feed a large family.



My dad and brother would pick fresh mushrooms during the season they grew.



There was nothing better than a home-cooked meal like a mushroom stew with crusty Italian bread to comfort us.



The sauce is spectacular and if you are a mushroom stew lover, you need to make their recipes!






this is a pot of sauce





Iconic 1950s 1960s Recipes




Like most fashions in the Retail industry, food falls in and out of style.



Back when kids of the '50s and '60s were growing up, family dinners were with neighborhood kids, family get-togethers (and everyone showed up cousins, Aunts, Uncles), holiday meals, or even a dinner party your parents threw together.



This is a recipe from the kids of the '50s and '60s who will remember back in those days, this mushroom stew was a staple in just about every home in Utica, New York or really all of Central New York.



It was so inexpensive and many times mom could feed the whole block on a pot of this stew, sound familiar?



If you were from the Utica/Rome New York Area, then this recipe will be a fond memory for you guys.


You can still find it in many local restaurants back home and it's a true classic that will never get old!



sauteed mushrooms in a pan with a wooden spoon to stir them with






Try Some Other Delicious Recipes We Love!





Crockpot London Broil Burgundy
Crockpot Chicken and Wild Rice
Crockpot Rump Roast and Burgundy Vegetable Stew 
Crockpot Vegetables stew
Crockpot Chicken Zucchini Stew














Ingredients You Will Need To Make Mom's Mushroom Stew

(for exact measurements scroll to the recipe card below)


  • crushed tomatoes
  • or fresh plum tomatoes crushed in a blender
  • sliced fresh mushrooms
  • fresh basil leaves
  • oregano
  • Burgundy wine or more if you like as it gets thicker use water if you do not like wine flavor
  • sugar
  • finely minced garlic, garlic powder
  • Italianalle green peppers or bell
  • boneless pork, veal or beef cubed (we always used pork) and in a pinch grandma used chicken
  • red pepper flakes to taste
  • salt and pepper to taste
  • minced celery
  • minced onions (optional)
  • sliced carrots for sweetness in the sauce
  • Olive oil
  • Italian bread






fresh plum tomatoes in a basket






Mom's Mushroom Stew Upstate New York Style Recipe Pin for Later



pin for later mom's mushroom stew







Mushroom Stew



These two versions are similar but with sausage and the other with meat.


Two different flavors, choose what you like and add what you want.


Cooking any recipe is just a basic guide and you can adapt this to however you prefer.


Both these recipes are vintage Classic Mushroom Stew Recipes from Central New York State and a staple in our home back in the 1960s.


If you love garlic bread try some of our Garlic Knots with this dish, they are delicious dipped in the sauce!








 Mom's Mushroom Stew Upstate New York Style Recipe

Mom's Mushroom Stew Upstate New York Style Recipe

Yield: 6
Author:
There are two recipes for a Mushroom stew that mom and my Aunt made back in the 1960s. They are both different and delicious so you can choose from memory which one you prefer. One is made with sausage the other boneless meat.

ingredients:

  • 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 minced onions (optional) 
  • Options: sliced carrots for sweetness in the sauce 
  •  Olive oil
  •  Italian bread

instructions:

How to cook Mom's Mushroom Stew Upstate New York Style Recipe

  1. In a large sauce, pot adds 1/4 cup oil.
  2. Brown the meat.
  3. Lower heat, add the garlic, onion, celery, cook until soft around 3 minutes.
  4. Do not brown garlic.
  5. Add everything else.
  6. Simmer on low for at least 2 1/2 hours or until meat falls apart.
  7. Add more wine or water is getting too thick.
  8. Serve over Hard crusted Italian bread.
  9. Aunt Mary's Recipe:
  10. 3 lbs hot sausage
  11. 2 medium onions cubed
  12. 3 bell peppers chopped
  13. 3 tablespoons minced garlic
  14. 1/2 cup fresh parsley
  15. 2 pounds fresh mushrooms
  16. 3- 28-ounce cans crushed tomatoes
  17. 3 teaspoons salt
  18. 3 teaspoons black pepper
  19. 1/2 cup olive oil
  20. In a large saucepan fry onion, peppers, garlic in olive oil until soft and clear. 
  21. Add the sausage, cook till completely browned. 
  22. Add mushrooms, tomatoes, seasonings to taste and parsley. Simmer on low for 3 hours.
  23. It can also be done in a crockpot. 
  24. Serve over rigatoni, ziti with lots of Romano cheese or over bread.
Calories
325
Fat (grams)
15
Sat. Fat (grams)
7
Carbs (grams)
12
Net carbs
7
Sugar (grams)
22
Upstate New York Mushroom Stew, Mushroom Stew Recipe, Stew, Mushroom Recipes, Utica, New York Mushroom Stew
mushrooms, stew, soup, vegetables
Italian
Created using The Recipes Generator







Mom's Mushroom Stew Upstate New York Style Recipe Pin for Later




this is a slow cooker full of mushroom stew. This mushroom stew is famous in a little town called Utica New York found in restaurants and many Italian households. Mom and my Aunt recipe for mushroom stew was the best around and these are both versions of their recipes.





More Favorite Recipes We Love






Lamb Stew
Venison Stew
Copycat O'scugnizzo Pizza
Italian Stuffed Meatloaf

Escarole and Capicola Breakfast Pie
Copycat Manny's Cheesecake











Disclosure: This recipe was originally shared in 2013. It was edited and re-published in 2018.

4 comments

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

    ReplyDelete
  2. I love this stew! I`ve been looking for the recipe. My mother used to make this all the time when I was growing up in Utica.. She used to combine hot Italian sausage with the pork steak. Thank you for posting! Makes my day!

    ReplyDelete
  3. This is so flavorful and delicious! Perfect comfort stew!

    ReplyDelete
  4. Made this for the family and it was hit! We all loved it!

    ReplyDelete

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