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
TUSCAN PORK STEW
Tender chunks of pork slowly cook in a nicely seasoned, wine-infused sauce. Add some crushed red pepper flakes to this pork stew for a little extra kick.-Penny Hawkins, Mebane, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h45m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker., Stir in the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and, if desired, pepper flakes. Cover and cook on low 8-10 hours, until meat is tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high about 30 minutes, until thickened. Serve with fettuccine if desired.
Nutrition Facts : Calories 235 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 548mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
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
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