TUSCAN PORTOBELLO STEW
This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. -Jane Siemon, Viroqua, Wisconsin
Provided by Taste of Home
Time 40m
Yield 4 servings (1-1/4 quarts).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 309 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges
PORTOBELLO MUSHROOM STEW
This is an addaption of a recipe I found in a magazine. It makes a wonderful, warming dish on a cold winter night.
Provided by Chef Buggsy Mate
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 206.7, Fat 6.2, SaturatedFat 1.9, Cholesterol 48.4, Sodium 521.1, Carbohydrate 12.6, Fiber 1.9, Sugar 3.4, Protein 19.4
WINTER SQUASH AND PORTOBELLO MUSHROOM TAMALES
Provided by Food Network
Categories side-dish
Time 3h40m
Yield 12 to 16 tamales
Number Of Ingredients 24
Steps:
- For the red tamale sauce: Add the ancho chiles, California chiles, onions and garlic to 4 cups boiling water. Turn off and let rest for 30 minutes. Process until smooth in a food processor or a blender (including the water).
- Heat oil in a soup pot, then add cumin and oregano. Cook, stirring, until fragrant. Add pureed chiles, vegetable stock, sugar and salt and let simmer, 10 minutes. Add can of red chili sauce and stir to heat thoroughly.
- For the filling: Pour oil into a saucepan over medium heat. Add the mushrooms, squash, garlic, oregano and some salt. Cook, stirring, until the vegetables are glazed and no longer crisp, approximately 10 minutes. (The filling does not need to be tender because it will also cook while tamales are steaming.)
- Add 3/4 cup red tamale sauce to the filling and let cool.
- For the masa: Mix together masa, baking powder and salt in a large bowl until incorporated. Stir in the vegetable stock and 1/2 cup red tamale sauce.
- Beat the vegetable shortening in a stand mixer until fluffy, then beat in masa mixture with the mixer running until evenly incorporated.
- Soak the corn husks in hot water until softened and pliable, about 15 minutes. Drain and squeeze water from husks.
- Spread masa on the less ridged side of a corn husk, across all but the pointed end, with a spatula or the back of a spoon, Fill each with 2 to 3 tablespoons squash and mushroom mixture.
- Roll tamale by folding one long side about a third of the way over the filling, then the other side, and folding the long pointed end against the tamale (this will leave the filling exposed on the opposite end, and that is okay). Push two black olives into masa on the open end of each tamale.
- Place a steamer rack in a large pot filled with just enough water so the bottom of the rack sits just above the water line. Line the rack with flat corn husks. Place rolled tamales in pot on the rack, open-side up. Drop two pennies in the bottom of the pot. Cover the tamales with more flat husks. Cover the rack with a clean dish towel. Cover the large pot with a tight fitting lid or aluminum foil and steam for approximately 1 hour and 30 minutes. (The pennies will dance and tinkle furiously when the water comes to a boil. Turn the heat down until the pennies dance to a relaxing beat. If you no longer hear the pennies, you have boiled away the water, and you had better add more?fast!)
- Serve tamales with additional red tamale sauce.
VEGAN WINTER STEW
This vegan stew with mushrooms, sweet potato, canned tomatoes, and carrots is a rich and cozy winter dinner idea for vegetarians and meat-eaters alike.
Provided by Rachel Ama
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Heat the oil in a large ovenproof pot over a medium heat. Add the carrots and shallots, then increase the heat and cook for 6 minutes until slightly caramelized and brown. Add the mushrooms, bay leaves and fresh thyme, and cook for another 2 minutes. Sprinkle over the flour and mix to combine, then pour in the red wine. Increase the heat to high and cook, stirring now and then, until the wine is reduced by half, roughly 3 minutes.
- Add the tomatoes, sweet potatoes, vegetable stock and miso paste and mix to combine. Season to taste with salt and a generous amount of black pepper.
- Transfer to the oven with the lid on and cook for 40 minutes, until the carrots have softened. Top with fresh parsley. Stew will keep in the fridge 3 days, or in the freezer for 3 months.
PORTOBELLO MUSHROOM STEW WITH LENTILS
A great, stick-to-your-ribs kind of vegetarian stew. I've made variations of this for over 10 years and meat eaters love it as well as vegetarians. The portobello mushrooms make it savory and so much better than a typical lentil stew. Love your lentils!
Provided by Roxy B.
Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes
Time 1h10m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 67.1 g, Fat 3.2 g, Fiber 26.8 g, Protein 24.1 g, SaturatedFat 0.4 g, Sodium 1706 mg, Sugar 13.2 g
MUSHROOM STEW
This is a delicious, hearty, heart-friendly vegetarian stew. I serve it with polenta, but it would be equally yummy ladled over mashed potatoes, sweet mashed potatoes or rice. Garnish with fresh herbs.
Provided by Allyson
Categories Soups, Stews and Chili Recipes Stews
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
- Heat oil in a large pot over medium high heat and cook and stir onion until soft, about 5 minutes. Reduce heat to medium; stir in garlic, thyme, and cloves and cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.
- Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
- Bring vegetable stock to a boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.
Nutrition Facts : Calories 424.2 calories, Carbohydrate 65.4 g, Cholesterol 4.2 mg, Fat 12.8 g, Fiber 10.1 g, Protein 17.7 g, SaturatedFat 2.4 g, Sodium 988.3 mg, Sugar 16.2 g
WINTER PORTABELLA MUSHROOM STEW
Make and share this Winter Portabella Mushroom Stew recipe from Food.com.
Provided by Mimi Bobeck
Categories Stew
Time 10m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in large nonstick skillet over medium heat.
- Add onions and rosemary and cook stirring occasionally, until lightly browned, about 12 minutes; remove to a bowl.
- Return the pan to the stove and add half the remaining oil.
- When it's hot, add the portabella mushrooms and sauté until nicely browned, about 5 minutes.
- Add portabellas to the onion mixture and repeat sautéing with the remaining oil and the white mushrooms.
- Return everything to the pan and add the tomatoes, tomato paste, garlic, 1-1/2 cups water and vinegar.
- Simmer gently for 12 to 15 minutes, then swirl in the butter.
- Season with salt, pepper and red pepper flakes.
Nutrition Facts : Calories 859.5, Fat 57.3, SaturatedFat 8, Sodium 1316.2, Carbohydrate 79.4, Fiber 18.5, Sugar 39.3, Protein 27
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