Shroom’n Good Mushroom Stew

21 Jan

Now that I don’t eat beef or pork I needed to find a substitute for a hearty beef stew and this, my friends, is it. If you don’t like mushrooms then this will not work for you, but if you do, you will love it. It is easy and quick to make, as it doesn’t have to cook for hours like a meat stew and completely fills that need of a hot stew on a cold day.

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The original recipe calls for potatoes. I know this sounds crazy but I don’t like potatoes in my stew. I prefer to serve it with potatoes and I added peas, we love peas in this house. You can use frozen peas or canned but I prefer fresh. Our grocery store now carries organic fresh peas that are delicious, I use them in everything. As for the mushrooms, I like them chopped but not small, nice big pieces make a nice stew, especially since mushrooms shrink so much when cooked.

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Ingredients:

2 Tbs Olive oil

1 10 oz Container button mushrooms, stemmed and chopped

1 10 oz Container baby portobello mushrooms, stemmed and chopped

1 Large Vidalia  or yellow onion, chopped

2 Celery stalks, chopped

2 Carrots, chopped

3 or 4 Garlic cloves, minced

1 Cup dry red wine

1/4 All purpose flour

3 to 4 Cups vegetable broth

2 Tbs Tomato paste

1 Cup peas

3 Tbs Fresh thyme leaves or 2 tsp dry

2 Tbs Fresh chopped rosemary or 1 tsp dry

1 Tbs Bragg Liquid Aminos

Salt and pepper to taste

Directions:

Pour the olive oil into a large pot or Dutch oven and place over medium heat. Add onions, carrots and celery; cook until they begin to soften about 10 minutes, stirring occasionally. Add garlic and cook for 2 or 3 minutes until the garlic becomes fragrant. Add mushrooms, cook until tender, stirring as they cook.

Add red wine and bring to a simmer. Let it simmer until wine is reduced by about half. Stir in flour a little bit at a time until fully incorporated.

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Add 3 cups of broth, tomato paste, peas, Bragg Liquid Aminos, thyme, rosemary and salt and pepper to taste. Stir well and make sure tomato paste gets incorporated. Bring to a low boil, then turn down heat to allow it to simmer for 30 minutes. If it thickens too much add some more vegetable broth.

Serve over egg noodles, mashed potatoes, rice or with a nice crusty loaf of bread!

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* Recipe adapted from Connoisseurusveg

 

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