Mom's Mushroom Stew Upstate New York Style Recipe

Tuesday, August 13, 2013
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.

Mom's Mushroom Stew Upstate New York Style Recipe

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
In a large sauce pot add 1/4 cup oil. Brown the meat. Lower heat, add the garlic, onion, celery, cook until soft around 3 minutes. Do not brown garlic. Add everything else. Simmer on low for at least 2 1/2 hours or until meat falls apart. Add more wine or water is gets too thick. Serve over Hard crusted Italian bread. 

Aunt Mary's Version:

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 onion, peppers, garlic in olive oil until soft and clear. Add the sausage, cook till completely browned. Add mushrooms, tomatoes, seasonings to taste and parsley. Simmer on low for 3 hours. Can also be done in a crockpot. Serve over rigatoni, ziti with lots of Romano cheese or over bread.

+claudia lamascolo  Author

1 comment

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


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