Tag Archives: Portobello Mushrooms

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.



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.



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


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.


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!


* Recipe adapted from Connoisseurusveg


Steak and Potatoes-The Way to a Man’s Heart

3 Mar

First I would like to apologize for the pause in posts, 2 sinus infections in a row and computer problems kept me from blogging but I’m back. My computer and my sinuses are healthy. So I am going to back track a bit to Valentine’s Day. My husband I usually go out but this year we decided to stay in and I cooked.  John (my husband) is a typical man, he loves meat and potatoes. The menu for our meal was simple: filet mignon, smashed fried fingerling potatoes and portobello mushrooms with spinach and cheese-all of which are easy and delicious.

Dinner Prerp

Preparing for Valentine's Dinner

For this particular post I do not have tried and true recipes, this meal was made from asking questions and trial and error. I’m going to write this the way I cooked it because timing is always an issue when you want the foods for the meal to be ready at the same time. One important thing you will need for this is a cast iron skillet or a skillet that can go into the oven, this is for the filets. So, here goes… 

Filet Mignon

I take the steaks out of the frig and put in a shallow dish; sprinkle with salt and pepper, Adobo seasoning  and some Lea & Perrins Worcestershire sauce.  I let the steaks set out in this marinade for about 30 minutes while I get the other foods going. Now, I know alot of people who think that anything more than salt and pepper on a filet is terrorizing it and my husband was one of those people until he tasted these. 

Fingerling Potatoes

I used a bag of  white fingerling potatoes, toss them lightly in olive oil and roast for 20 minutes in a 400 degree oven on a cookie sheet. Once they are roasted you will need to smash them slightly with a wooden spatula-just enough so that the skin cracks but you don’t want them to fall apart. 

Sherry Vinaigrette

Make this ahead of time for the portobello mushrooms with spinach and cheese. This recipe is from Bobby Flay, as is the portobello mushroom idea but I have changed it quite drastically. His recipe doesn’t cook the spinach and he stacks them which I just thought was too much. 

1 small shallot finely chopped ( I LOVE shallots)

1/4 cup sherry vinegar

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 teaspoons Dijon mustard

1/2 cup olive oil

Whisk together the shallot, vinegar, mustard, salt and pepper in a small bowl. Slowly whisk in the oil until emulsified.    

Portobello Mushrooms

Put a light coat of olive oil on the mushrooms and put bottom down on a jelly roll pan and put in a 400 degree oven, turn over after about 5 minutes. Keep your eye on them so they don’t get overdone. They should cook for a total of about 10 minutes-5 minutes each side. 

Fingerling Potatoes

Put vegetable oil in a large pan to fill it to about 1/2 way and heat the oil to 350 degrees ( I didn’t measure the temperature but I did look it up on-line to see what it should be).  Once the oil is hot enough add the smashed potatoes and fry for about 4 to 5 minutes and turn to fry the other side for another 4 to 5 minutes until nicely browned. When done drain on paper towels then put in a large bowl and toss with sea salt and chopped chives.

Filet Mignon

Heat up a skillet on high heat with a bit of vegetable oil spread evenly on the bottom, I actually pour a bit into the skillet and use a paper towel to spread it around and take up the excess. Once the pan is nice and hot put the steaks in and sear each side for about 3 minutes. While they are searing turn the oven to 400 degrees to preheat. Once the filets are nicely seared, turn off the heat and put the skillet with the filets in the oven. For rare I cooked them about 6 minutes and for medium about 9 minutes but it will really depend on the size of the steaks and your oven.

While the filets are in the oven I put a bit of olive oil in a small saute pan and add about a 1/2 bag of baby spinach and cook until just wilted. Then put a portobello mushroom on each plate, top with wilted spinach, whisk the vinaigrette and pour over the spinach then top with grated manchego cheese.

At this point the filets should be done so you can plate them along with the potatoes and enjoy a really great satisfying meal!  I would have a picture of this complete meal but before I could remember to get the camera it was all gone…

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