Vegetarian Mushroom Stew
Stews are warm and hearty winter meals, but they don’t need any meat to be delicious. This comforting stew is 100 percent vegetarian, yet tastes so yummy even devoted meat-eaters will ask for it. The secret is slow simmering a combination of wild and cultivated mushrooms with fresh herbs in an all-natural porcini broth. Whether you serve it up over polenta or wild rice, this recipe will become a family favorite.
Vegetarian Mushroom Stew
- 1/2 pound shiitake mushrooms
- 1/2 pound portobello mushrooms
- 1/2 pound King Trumpet mushrooms
- 2 tbsp of olive oil
- 1 cup diced onion
- pinch of salt
- pinch of pepper
- 1 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- pinch of red pepper flakes
- 1 tbsp tomato paste
- 14.5 oz can of diced tomatoes
- 1 tablespoon of flour
- tablespoon of flour
- 2 tbsp butter
- 1/2 tbsp chopped garlic
- 2 tbsp brandy
Rich and Savory Mushroom Stew
- Clean 1/2 pound each of shiitake and portobello mushrooms. Remove the stems and reserve for another use. Slice the caps into 1/8-inch slices.
- Heat a large shallow skillet over a medium flame. Add two tablespoons of olive oil and saute one cup of diced onions until caramelized. Season with a pinch of salt and pepper. Remove from skillet.
- Turn up the heat to high. In the same skillet, add a tablespoon of olive oil and the sliced mushrooms. After the mushrooms begin to color, reduce heat to medium and add one teaspoon each of thyme and rosemary, a pinch of red pepper flakes and a tablespoon of tomato paste. Stir to combine.
- After a minute, pour in a drained 14.5 oz can of diced tomatoes, and sprinkle a tablespoon of flour on the surface of the skillet. Add the reserved cooked onions.
- Slowly add two cups of porcini broth while stirring well. Allow the stew to cook until it thickens slightly.
- Scrape out the mushroom mixture into a bowl and reserve. If you wish, you can store it covered overnight in the fridge.
- When you are ready to serve, clean and cut a 1/2 pound of King Trumpet mushrooms into 1/8th slices.
- Heat a large, shallow skillet over medium-high. Put two tablespoons of butter into the skillet and allow to slightly brown. Add the King Trumpet slices. Season with salt and pepper. Add a 1/2 tablespoon of chopped garlic. Cook 1 minute. Carefully pour two tablespoons of brandy and cook off the alcohol.
- Add the pre-cooked mushroom to the skillet. Reduce heat to medium-low and warm through.
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