Serves: 4 to 6 servings

Why this spice: Collected Foods spice seasons this dish with clean heat and depth so the finish tastes intentional, not muddy.

Ingredients

• 1 1/2 pounds brown mushrooms, like shiitake, cremini or portobello
• 1/2 pound wild mushrooms, like chanterelle, or use King trumpet or oyster
• 4 tablespoons extra-virgin olive oil
• 1 large onion, diced
• Salt and pepper
• 1 teaspoon chopped thyme
• 1 teaspoon chopped sage or rosemary
• Pinch of red-pepper flakes or ground cayenne
• 1 tablespoon tomato paste
• 3 small ripe tomatoes, peeled, seeded and chopped
• 1 tablespoon all-purpose flour
• 2 cups mushroom broth, heated, or use chicken or vegetable broth, plus more as necessary
• 1 tablespoon unsalted butter
• 3 garlic cloves, minced
• 3 tablespoons chopped parsley
• Polenta or pasta, for serving (optional)

Directions

1. Clean and slice mushrooms. Brown them in olive oil in batches over medium-high so they sear, not steam; set aside.
2. In the same pot, soften onion with salt; add thyme, sage, and a pinch of chili. Stir in tomato paste 1 minute.
3. Add chopped tomatoes and a splash of stock or water; simmer 10 minutes.
4. Return mushrooms and stew gently until silky, 10–15 minutes. Adjust salt and pepper. Serve over polenta, toast, or pasta.