Mushroom Stew Bread Bowls with Truffle & Parmesan

Mushroom Stew Bread Bowls

with Truffle & Parmesan

30 MIN
$23.99 4 Servings
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From the Test Kitchen

For this hearty dish, you'll scoop out and fill challah buns with an irresistibly rich, creamy stew, packed with bites of earthy cremini and shiitake mushrooms, plus a sprinkle of black truffle zest for deep, savory flavor.
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  • Nutrition
    PER SERVING
  • Calories
    380 Cals (est.)
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fresh
ingredients
Mushroom Stew Bread Bowls with Truffle & Parmesan
Title
  • ¼ cup Cornstarch
  • ½ lb Mushrooms
  • ½ cup Cream
  • ⅓ cup Mirepoix
  • 1 bunch Parsley
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • ½ oz Dried Shiitake Mushrooms
  • 1 cup Chicken Bone Broth
  • 1 Tbsp Sherry Vinegar
  • 4 Challah Buns
  • ¼ cup Grated Parmesan Cheese

Mushroom Stew Bread Bowls

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Place the shiitake mushrooms in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Halve the cremini mushrooms lengthwise, then thinly slice crosswise. Roughly chop the parsley leaves and stems. To make the slurry, in a bowl, whisk together 1 tablespoon of the cornstarch and 1/4 cup of water.

2 Prepare & toast the bread bowls

Cut out a circle, 2-inches wide in diameter, from the top of each bun, keeping the rest of the bun intact. Using your hands, gently scoop out the center to create a bread bowl. Line a sheet pan with foil. Place the bread bowls and bread tops on the foil, cut side up. Drizzle with olive oil. Toast in the oven 3 to 5 minutes, or until golden brown. 

Prepare & toast the bread bowls
Make the stew & serve your dish
3 Make the stew & serve your dish

Meanwhile, drain the rehydrated shiitake mushrooms, then finely chop. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced cremini mushrooms and chopped shiitake mushrooms. Cook, stirring occasionally, 3 to 4 minutes, or until browned. Add the mirepoix; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has mostly cooked off. Add the cream, broth, and cornstarch slurry (whisking to recombine before adding). Heat to boiling on high. Once boiling, reduce the heat to medium-low. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Turn off the heat. Add as much of the truffle zest as you’d like; stir to combine. Evenly divide the stew among the toasted bread bowls. Serve the finished bread bowls garnished with the cheese and chopped parsley. Serve the toasted bread tops on the side. Enjoy!

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