I HATE MUSHROOM STEW
I hate mushrooms, but this recipe actually makes them edible. Being diabetic, I was trying to develop recipes that make the foods I hate edible and came up with this one. Both my wife (who loves mushrooms) and I like this stew.
Provided by dalemcginnis
Categories Chicken Stew
Time 55m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat; cook and stir chicken until no longer pink, 5 to 10 minutes. Add onion and garlic; cook and stir until onion is slightly tender, about 4 minutes. Pour chicken broth and water over chicken mixture; add potatoes, carrots, peas, salt, and pepper. Bring liquid to a boil.
- Place mushrooms in a food processor and pulse until minced. Add mushrooms and farro to broth mixture. Cover pot, reduce heat to low, and simmer until farro is tender, about 30 minutes. Season soup with thyme.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 35.3 g, Cholesterol 27 mg, Fat 3.4 g, Fiber 3.6 g, Protein 16.6 g, SaturatedFat 0.7 g, Sodium 179.4 mg, Sugar 3.8 g
OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
STEWED MUSHROOMS
Provided by Lucindy Willis
Categories Soup/Stew Mushroom Side Stew Vegetarian Winter Bon Appétit North Carolina Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Melt butter in heavy large Dutch oven over medium heat. Add flour and stir to blend. Add mushrooms, wine, broth, onion, garlic and Worcestershire sauce. Cook until mushrooms are tender and sauce thickens, stirring occasionally, about 40 minutes. Season to taste with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.)Transfer mushrooms to bowl. Sprinkle with parsley and serve.
MUSHROOM STEW
I adapted this recipe from one I found in a cooking magazine called Mary Dee's. You could add cooked meat to this if you wanted to, but it is very good as is. When I bring this stew to work for lunch, the garlic guarantees popularity ALL afternoon!
Provided by KeyWee
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large soup pot, combine mushrooms, tomatoes, onion, garlic, red pepper, broth, and tomato sauce.
- Bring to a boil.
- Reduce heat and simmer, loosely covered, for 20 minutes.
- Turn heat to high, uncover and cook until sauce is slightly thickened, about 10 minutes.
- Season with salt& pepper.
- In another pan, cook pasta until tender.
- Drain pasta and add to stew along with beans.
- Mix gently and serve hot.
- For Vegetarian use vegetable stock.
Nutrition Facts : Calories 224.9, Fat 2.1, SaturatedFat 0.3, Sodium 1174.4, Carbohydrate 43, Fiber 6.9, Sugar 7.8, Protein 11.3
QUICK MUSHROOM STEW
Even with chunky vegetables and tender meat, the mushrooms star in this stick-to-your-ribs main dish. I got the recipe from my cousin and adapted it for my mushroom-loving family. -Cherie Sechrist, Red Lion, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, stir the soups and water until smooth. Add meat and bay leaves. Cover and bake at 325° for 1-1/2 hours. , Stir in potatoes, carrots, mushrooms and tapioca. Cover and bake 1 hour longer or until the meat and vegetables are tender. Discard the bay leaves before serving.
Nutrition Facts : Calories 297 calories, Fat 10g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 552mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
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