Portobello Mushroom Stew

Recipe Ingredients

6 tablespoons	90ml	Olive oil
1/2 lb	227g / 8oz	Rutabagas - cut into large dice
1/2 lb	227g / 8oz	Parsnips - cut into large dice
1/2 lb	227g / 8oz	Carrots - cut into large dice
1/2 lb	227g / 8oz	Shallots - halved
2 1/2 lbs	1135g / 40oz	Portobello mushroom caps - quartered
1 1/2 teaspoons	7.5ml	Minced garlic
1 1/2 teaspoons	7.5ml	Dried rosemary
1 1/2 teaspoons	7.5ml	Dried thyme
1/2 cup	118ml	Red wine - plus
2 tablespoons	30ml	Red wine
1		Crushed tomatoes - (16 oz)
2 cups	474ml	Mushroom Stock For Portobello Stew - (see recipe)
1/4 cup	59ml	Water
1/4 cup	15g / 0.5oz	All-purpose flour
1 1/2 teaspoons	7.5ml	Salt - or to taste
1/2 teaspoon	2.5ml	Freshly-ground black pepper - or to taste
1 tablespoon	15ml	Lemon juice

Recipe Instructions

In a large Dutch oven over medium-high heat, heat the olive oil. Add the rutabagas, parsnips, carrots and shallots. Cook, stirring frequently, until browned and caramelized, about 12 to 15 minutes. Add mushrooms, garlic, rosemary and thyme. Cook 10 minutes, stirring occasionally.

Add the wine, and stir to deglaze the pan. Add the tomatoes and mushroom stock and bring to a boil. Cover, reduce heat to low and simmer for about 45 minutes.

In a small bowl, whisk together the water and flour. Stir into stew and cook, uncovered, for another 15 minutes, stirring frequently.

Season with salt, pepper and lemon juice. Serve at once or cool to room temperature and refrigerate.

This recipe yields about 12 cups.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.