PORTOBELLO MUSHROOM AND RICE STEW
This dish is a tasty, rich combination of portobello mushrooms, veggies, and rice with wine broth, with a consistency reminiscent of risotto or stew. Perfect for a cool weather weeknight dinner! Also great for those looking to cut back on meat consumption. Mushrooms are a good source of protein, though if you are a meat lover, ground turkey would be a nice addition.
Provided by Jill R
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Mushroom
Time 50m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 48.8 g, Cholesterol 18.3 mg, Fat 13.3 g, Fiber 2.8 g, Protein 6.2 g, SaturatedFat 4.7 g, Sodium 956.9 mg, Sugar 4.1 g
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
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
MUSHROOM BOURGUIGNON
Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you're not using homemade, buy a good brand. If you're a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisketlike texture, in a very good way.
Provided by Melissa Clark
Categories dinner, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn't all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
- Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
- Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
- Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.
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
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