Multi Mushroom Stew

I’ve been visiting northern Minnesota this weekend and it has been a cold few days. I wanted to make a hearty, comforting meal and thought a stew would be perfect. I opted for fresh ingredients, settling on a variety of dried mushrooms, portobello caps, carrots, potatoes, onions and herbs. My parents, who grew up with Dinty Moore’s Beef Stew in a can were delighted by this dish. I encourage you to try this out tonight for meatless Monday! Enjoy!

(source: mesh of Isa’s seitan porcini stew and Rachael Ray’s sliced steak and mushroom barley soup)

  • oil
  • onion
  • 4 large portobello caps
  • dried mushrooms
  • 1 c boiling water
  • 2 cloves garlic
  • 3 carrots – cut into slices
  • 5 potatoes – cut into 1″ cubes
  • 1 c red wine
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • 1 tsp salt
  • pepper
  • 3 c veg broth
  • 1/4 c flour
  • 1/2 c water
  • 2 tbls tomato paste
  1. Bring 1 cup of water to a boil, when this comes to a boil, add to dried mushrooms and cover for about 30 min
  2. Saute onion in oil, when soft add sliced portobellos (about 4 large caps)
  3. Once the mushrooms are soft, add carrots, herbs and spices, and wine, boil for several minutes until liquid reduces
  4. Next add the potatoes and broth to the stew mixture
  5. By this time the dried mushrooms should be rehydrated, put these into a food processor and add the cloves of garlic. Process until smooth (you may need to add a little water/veg broth)
  6. Add the processed mushroom mixture to the stew pot, bring to a simmer, cover and cook until potatoes are easy to pierce with a fork
  7. Whisk the flour with water, add to stew mixture along with tomato paste
  8. Let sit for a few minutes before serving


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