This Italian mushroom stew is a rustic stew that is traditional to Utica, NY. This recipe is made with pork, Italian sausage, tomato sauce and lots and lots of mushrooms. Served over Italian bread it is delicious comfort food!
This hearty mushroom stew is a staple Italian American dish that is popular in Utica, NY. While some traditional Central New York foods have become well known, like Utica Greens, this Italian mushroom stew recipe is rarely seen outside the Utica area.
I moved to Utica right after I graduated from college and it is where I met and fell in love with my husband. We worked together and used to go out to lunch at a local bar where they served Italian mushroom stew once a week. So while this isn’t a well known recipe it is one we have always loved.
Reader Review
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I am from Utica. I ate this stew at a certain restaurant for many years and I can tell you you hit the nail on the head with this recipe. I just made it and it is wonderful!! Thank you. I shared it to my page.
— Fiona
Utica used to be a very heavily Italian American town and every Italian cook had their own version of mushroom stew. In recent years Utica has become more diverse, but mushroom stew is still popular in the area.
You can find a version of it at almost any Italian restaurant in Utica – and there are lots of Italian restaurants in Utica!
What Are the Key Ingredients for Utica Mushroom Stew?
There are many, many different ways to make Utica mushroom stew. Every cook makes little changes to the recipe to put their own stamp on it. But there are three ingredients that almost every recipe includes:
- Mushrooms
- Pork
- Tomatoes
If you have these three key ingredients you are on your way to making a tasty stew. This is my version of mushroom stew, but it is an easy recipe to adapt.
What Kind of Mushrooms Should I use in Stew?
The best mushrooms to use in this stew are ones that will add woodsy flavor and depth to the stew. The white button mushrooms that you find cheaply at the grocery store are not ideal.
You will have a tastier stew if you use porcini mushrooms or portobello mushrooms. If you can find them and are willing to spend more shiitake, morels or oyster mushrooms are excellent as well.
I like to buy a small package of mixed variety mushrooms and use that along with portobello mushrooms. That way I get a few different types of mushrooms without spending too much money.
Remaining Ingredients for Utica Mushroom Stew
Pork
You can use almost any kind of pork in this recipe. Pork chops, pork butt or Italian sausage are all frequently used in the stew. Veal is also sometimes used, but I prefer not to cook with veal. You could, of course, leave out the meat and make a hearty vegetarian mushroom stew.
Tomatoes
Utica mushroom stew is supposed to be a red, tomato based stew. You can use tomato sauce, fresh tomatoes or canned tomatoes, but it has to be red!
Other Vegetables
I use onion, celery and green pepper in my mushrooms stew. All three are pretty traditional and commonly found in the stew. The celery goes very well with mushrooms and enhances their flavor.
Some cooks insist on only using Cubanelle peppers instead of green peppers. Other cooks use hot peppers in the recipe to make it spicier. Fresh herbs like basil or parsley add some delicious flavor to the stew.
No matter what vegetables you add they are there to support the mushrooms. So there should be a lot more mushrooms in the stew than any of the other vegetables.
Cuisinart 766-26 Chef’s Classic 12-Quart Stockpot with Cover
OXO Good Grips Utensil Set, 3-Piece
How to Make Italian Mushroom Stew
1. Brown the Meat
The first step in making the stew is to brown the pork and sausage in a little bit of olive oil. Use a large heavy stock pot to make the stew and brown the meat right in the stock pot. Once the meat is browned remove it from the pan and set it aside for a few minutes.
2. Soften the Vegetables
Next add the garlic, celery and onion to the pot and saute over medium heat. Stir for about 5 minutes until the onion has started to soften. Note that you don’t add the peppers or mushrooms in this step!
3. Deglaze the Pot
Deglaze the pot by adding a 1/2 cup of water and stirring well. Make sure you get any browned bits off the bottom of the stockpot so the stew will not stick. You can leave the onions and celery in while you deglaze.
4. Add Most of the Remaining Ingredients
Now it is time to add most of the remaining ingredients to the stew. Return the browned meat to the pot, along with the tomato sauce, herbs and spices. At this point you have added all the ingredients except the peppers and the mushrooms.
5. Add the Green Peppers
Once the stew has reached a boil add the green peppers and stir to mix. Then bring the mixture back to a boil.
6. Add the Mushrooms
After the stew has come back to a boil add in the mushrooms and stir to mix them in. Adding the green peppers and mushroom to the boiling stew instead of softening them first gives the stew some of its distinct flavor.
7. Simmer the Stew
Stir the stew well, then cover and let simmer for 1-2 hours. Check it periodically and make sure it is not too thick. If it starts to thicken and stick to the bottom of the stock pot add another half cup of water.
The amount of water released by the mushrooms will vary, depending on what type you used. So you might have to add water or, if the stew is too thin, take the lid off and let some water evaporate. Use your own judgement based on how thick or thin you want the sauce to be.
I’d recommend not adding tomato paste to the stew to thicken it. It will overwhelm the taste of the mushrooms, which is kind of the entire point of this meal!
One thing to keep in mind when making Italian mushroom stew is that it is not supposed to end up being a marinara sauce. It is a stew, so it should be soupy and not thick.
Meal Prep Dish
Italian Mushroom stew makes an excellent make ahead meal. It actually tastes better if it cools and is gently reheated. So it is perfect for making a big pot on the weekend while you are doing meal prep for the week. Then reheat it on low heat later in the week.
Can I Freeze Italian Mushroom Stew?
This dish freezes very well. Simply ladle the cooled stew into freezer containers and it will keep well in the freezer for up to three months. There is really no loss of flavor from freezing this stew.
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How to Serve Utica Mushroom Stew
You can serve mushroom stew almost any way you like. Some people put it over pasta or over polenta. Sometimes I just serve it in a bowl, as a stew all by itself.
But the traditional way to serve Utica mushroom stew is over slices of crusty Italian bread. Put a couple slices of bread on a plate and then ladle the stew over the top.
Top it off with a little bit more basil and maybe some Parmesan cheese and this tasty dinner is complete. Use a knife and fork to cut the bread and eat the stew, sopping up all the sauce with the bread.
This recipe takes a little bit of time to make, but it is mostly hands off time while the stew cooks. This stew is an excellent example of a simple, rustic recipe that was designed to feed a large family inexpensively.
So even if you’ve never been to Utica, NY and never plan to visit give this recipe a try! It is a delicious and filling stew that makes excellent comfort food.
Find More Central NY Dishes
Utica Mushroom Stew
Ingredients
- 1 Tablespoon olive oil
- 1 pound cubed pork from pork loin
- 1 pound Italian sausage sliced (hot or sweet)
- 2 cloves garlic minced
- 1 large onion chopped
- 2 ribs celery chopped
- 1/2 cup water
- 1/4 cup fresh basil chopped
- 2 teaspoons oregano
- 1 bay leaf
- 1/4 teaspoon red pepper flakes optional
- 1 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 2 cans 12 oz tomato sauce
- 2 large green peppers chopped
- 2 pounds mushrooms chopped (portobello, porcini, shiitake, oyster)
Instructions
- Heat a large stock pot over medium heat. Add 1 T olive oil.1 Tablespoon olive oil
- Brown the cubed pork and sliced sausage in the oil. Stir until no longer pink. Remove the browned meat and set aside for a few minutes.1 pound cubed pork, 1 pound Italian sausage
- In the same pot add the garlic, onion and celery. Saute for 5 minutes until the vegetables just start to soften.2 cloves garlic, 1 large onion, 2 ribs celery
- Add the water to the stock pot and stir to deglaze. Make sure no bits of meat or vegetables are stuck on the bottom of the pot.1/2 cup water
- Return the meat to the pan, along with the basil, oregano, bay leaf, red pepper flakes, salt and pepper. Add the two cans of tomato sauce to the pot and stir well. Bring to a boil.1/4 cup fresh basil, 2 teaspoons oregano, 1 bay leaf, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, 1/2 teaspoon pepper, 2 cans 12 oz tomato sauce
- Once the pot has reached a boil add the green peppers and stir well.2 large green peppers
- Bring back to a boil. Once the stew has reached a boil again add the mushrooms and stir well. Cover, reduce the heat, and simmer for 1-2 hours. Check the pot every half hour, stir, and make sure the stew is not sticking to the bottom. If it is too thick add another 1/2 cup of water. The stew should have a soupy consistency.2 pounds mushrooms
- Serve over sliced Italian bread or pasta. Top with more basil and Parmesan cheese if desired.
Notes
- The flavor of this stew improves with rest. So it is an excellent dish to make ahead of time or freeze for later use.
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Nutrition Information
Nutrition facts are estimates.
This recipe took me back to when I lived in Utica. This recipe is very close to a grill in Utica called Tiny’s. I made this last night and it is now back in my rotation. Thank you for posting this. Brought back great memories.
I highly recommend this to y’all to give it a try. It is the quintessential taste of central NY alongside side chicken riggies.
I think this is my third time coming back to this recipe page now. Great recipe, instructions, and pictures! I worked in Utica for over five years and lived there for two. Mushroom stew is definitely a Utica staple! I usually pour mine over pasta (penne rigate, like Pelleteiri Joe’s), but I love it over bread as well. Keep up the good work!
Joe put their’s over ziti!
At Joe’s, you have to hunt for the mushrooms!
Joe’s mushroom stew had tiny pieces of tripe in it with just a dash of cream and no celery most of the time, I know cause I watched Tony and his wife make it many times, give this variant a try, it will really bring you back to the lot near the old GE building!
Sorry, it was Tony’s sister not wife, John’s wife.
Would using fresh ham steaks work?
Originally from west Utica and frequented Tiny’s and Stanley’s frequently.
Thank you so much. I lived in Utica for many many years and I remember my grandfather making this stew and when I think of it i can still remember the taste and smell. Thank you this is a wonderful recipe.
Thanks so much! I lost my original recipe that I had used for years. This is exactly like it! Good old Utica..still living here for 63 years!!
I grew up in Utica and was so happy to find this recipe! My mom used to make this all the time, but she passed away last year and the recipe she gave me is very brief without measurements, cooking times, etc. Thank you for the additional details I was missing! 🙂
Glad you enjoy the recipe!
This is one of my favorite meals!!!!!! Every time I make it, I do something a little different. Today I used a combination of shiitake and crimini mushrooms, and I deglazed with a dry red wine instead of water. Served over penne pasta. (I’m not Italian, but my taste buds are!)
Totally Mouth Watering! outstanding !!!
I made this tonight. Recipe is spot on. I used pork , beef and Dinos sausage. And doubled the amount of mushrooms . Also added a UC. Thank you
How was the stew with the Uncle Charlie added ?
And how many UC’s on the side during cooking?
I lost my recipe. None of the others were anything like mine. But this was great. Thanks
Great article and super helpful info, Im new to Utica from Ca and my boyfriend telling me about this dish and was surprised I had not heard of it before. Good to know its Utica exclusive! Ill have to make a vegan version!! I also met and moved here because of my boyfriend!!! Loved your story! Thanks for sharing!
I grew up near Utica and I remember having this stew at a place we called Spaghetti Joe’s. I’m not sure if this was the actual name or just the name we gave the restaurant as children. I will be making this for dinner tonight! Thanks for the recipe.
So delighted to find this recipe. I’d lost my copy also. Can’t wait to make this stew again. My sausage roll recipe comes from Utica also — I’ve lost that recipe but don’t need it because I’ve made it so often. I saute sweet Italian sausage, then add sliced mushrooms for a bit, then fresh spinach. Let it all drain. Roll out pizza dough. Spread the filling and top it with mozzarella and oregano. Roll up dough and filling, pinch edges to seal. Place seam-side down on parchment-covered baking sheet. Brush with beaten egg. Bake at about 400 degrees. Cool and slice at an angle.
Although I haven’t had a chance to make this. I would think that after browning the meat and sautéing the veggies that you could put it in a slow cooker and after meat is tender l would add mushrooms and cook a little longer
Anne I’m from Utica too and was excited to see this recipe. Haven’t made this stew in years since I moved!
Yummy!!
I’m making this for friends this weekend. It has everything I live in it.So simple!
I am from Utica. I ate this stew at a certain restaurant for many years and I can tell you you hit the nail on the head with this recipe. I just made it and it is wonderful!! Thank you. I shared it to my page.
Can you use wine instead of water to deglaze the pan?
Yes, absolutely. I wouldn’t use more than about 1 cup of wine.
Question ❓
Why wouldn’t the peppers and mushrooms be sauteed before adding to the sauce?
Lifelong Utica resident would love to know .
You certainly could saute them. I find it doesn’t make much flavor difference because the stew cooks for so long, but I am sure my grandma would be horrified, LOL!