Ra3chel, it is a pork based stew with loads of mushrooms(like equal to the meat), and diced veggies(onions, peppers, red and green, celery, garlic, a bit of carrot). I looked at a few recipes and them just sort of did my own thing. I honestly do not have a recipe. it is a local thing to Uitca, NY, where dh's family is from, and him mom makes it. Only my second time ever, but just had a craving!
Roughly 2.5 pounds meat, 1.5-2 pounds sliced mushrooms, about 1-2 cups each of the diced veggies, as you prefer. I load it with veggies to make it a bit healthier/leaner. I had some pork sirloin chops, boneless. Pork Butt is traditional, from what i could read, and some use sausage(not how I have had it, though). I used some steak seasonong blend on the browning meat, some poutry blend and some italian blend herbs, and salt and pepper for flavor. Did I say Garlic(about 6 large cloves in my big pot). Oh, some canned crushed tomatoes(I used a large can and a small can of diced for my above approximate proportions).
So, kids will not eat it. Sigh. I will freeze some.
becca
Here is some discussion of the dish and variations on recipes, lol. I have never had it with sausge, but I only have my MIL's version. http://blog.timesunion.com/recipebox/mushroom-stew/62/ (http://blog.timesunion.com/recipebox/mushroom-stew/62/)
Becca, that looks fabulous! Younger DS would like it as he looooves 'shrooms.
Be glad DH isn't from Rochester; then you'd be eating Garbage Plates. ~) http://en.wikipedia.org/wiki/Nick_Tahou_Hots (http://en.wikipedia.org/wiki/Nick_Tahou_Hots)