Creamy Mushroom Stew
This creamy mushroom stew is warm, comforting, and fresh tasting. Serve with a piece of crusty bread to soak up any lingering sauce.
Melt butter in a large skillet over medium heat.
Stir in onions and carrot and cook for about 3 minutes.
Add mushrooms stirring occasionally and cook for about another 5 minutes.
Stir in the peas garlic and thyme.
Keep cooking until the moisture from the mushrooms starts to evaporate about 4 minutes.
Stir in the beef broth sherry soy sauce and tomato paste until well combined.
Reduce heat to medium-low and simmer for about 5 minutes.