Portobello Mushroom Stew With Lentils Recipes

TUSCAN PORTOBELLO STEW

Steps:

• In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.

PORTOBELLO MUSHROOM STEW WITH LENTILS

Steps:

• Heat oil in a large soup pot over medium heat; stir in mushrooms, bell pepper, onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute until vegetables are tender, about 5 minutes.
• Add vegetable broth and tomato paste; stir until well blended. Stir in lentils and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Add fresh basil and continue to simmer, covered, until lentils are tender, about 15 more minutes. Add salt and pepper to taste.
• Ladle into bowls and float 1 tablespoon sherry on top of each bowl.

SLOWLY COOKED SHORT RIBS WITH FRENCH LENTILS, SPECK, AND PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 325 degrees F.
• Trim away any excess fat from the beef, season liberally with salt and pepper, dust with flour. Braise the beef in a heavy-bottomed braising pan with 1/4 cup vegetable oil. Once the beef is browned, remove from the pan and place on paper towels to catch excess fat. Pour off all of the grease from the pan and then return the pan to the heat.
• Place about 1/4 cup of oil in the pan and add the carrot, onion, and celery. Lightly brown the vegetables over medium heat, stirring often with a wooden spoon. Once the vegetables begin to brown, add the tomato and garlic, and continue to saute until the juices have reduced and all of the vegetables are lightly browned and glazed.
• Deglaze the pan with the wine and simmer over medium heat, scraping the bottom of the pan with wooden spoon often to release any vegetables that may be sticking. Reduce the mixture until the wine is evaporated, the pan is dry, and the vegetables have a nice deep red wine glaze.
• Add the stock, bay leaves, and thyme to the pan. Bring the stock to a simmer, add the beef, and cover tightly with aluminum foil. Bake until tender, about 3 1/2 to 4 hours.
• Once the beef is tender, remove from the juice and set aside. Strain the juice into a saucepan and bring to a simmer. Skim any fat or particles that may rise to the surface. Reduce the liquid by 1/4 while continuing to skim the surface. Once reduced, strain the liquid and set aside until ready to serve.
• Serve with Portobello Mushrooms and Lentils.
• Remove the stems and gills from mushrooms. Brush each liberally with olive oil and season with salt and pepper. Grill the mushrooms over moderate temperature, just until tender, about 3 minutes on each side. Slice the cooked mushrooms into 1/4-inch slices and then toss with about 2 teaspoons of olive oil and thyme.
• Pick over the lentils to check for stones and other debris. Place lentils into sauce pan and cover with cold water. Quickly bring to a simmer and then strain and cool. Return lentils to pan and cover them with water. Bring to a boil and simmer until tender, about 15 to 20 minutes. Strain and spread them into one layer on a sheet tray. Set aside and reserve at room temperature. Cut the celery, carrot, and the leek into brunoise, and place in large mixing bowl. Add the still warm lentils to the mixture, toss evenly and briefly refrigerate. Whisk together the mustard, vinegar, and olive oil then toss with cooled lentil/vegetable mixture. Add the speck and chopped parsley. Reserve the mixture until ready to serve.

PORTOBELLO AND BASIL LENTIL STEW

Steps:

• Heat olive oil in large soup pot and saute onion, garlic, mushrooms, green pepper,salt and white pepper together until mushrooms are tender (about 5 min). Add stock and tomato paste. Mix until tomato paste is completely blend into stock. Stir in lentils and bring to a boil. Lower heat, cover and cook over medium-low heat for 15 minutes, stirring occassionally. Add basil and simmer, with pot covered, 15 minutes longer. Add extra salt and pepper to taste. Serve in individual bowls and float one tablespoon of dry sherry on top of each bowl. Garnish with remaining basil leaves.

PORTOBELLO MUSHROOM AND RICE STEW

Steps:

• Melt butter with olive oil in a wok or deep nonstick frying pan over low heat. Increase heat to medium, add shallot and garlic, and saute for 2 minutes. Add mushrooms and saute until soft, 3 to 5 minutes.
• Add chicken broth, rice, wine, carrots, celery, salt, pepper, and bay leaf. Cover slightly with a lid and bring to a simmer.
• Reduce heat to medium-low and simmer, stirring occasionally, until rice is cooked, veggies are tender, and sauce is a nice, thick consistency, about 20 minutes.

PORTOBELLO MUSHROOM STEW

Steps:

• In a large resealable plastic bag, combine the flour, garlic, salt and pepper. Add beef, a few pieces at a time and shake to coat.
• In a stock pot, heat oil. Add onion and celery and cook down until onion is soft and translucent.
• Add beef to pot in batches and brown. Remove beef and set aside.
• Add mushrooms to pot; saute until tender. Return beef to pot.
• Add the wine, broth, thyme and rosemary, stirring to loosen browned bits from pan. Now add the red pepper flakes at this point.
• Bring to a boil.
• Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef is tender.
• Combine cornstarch and water until smooth; gradually stir into stew.
• Increase heat and bring to a boil, stirring for 2 minutes or until thickened.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.
• In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
• Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
• Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.