This Savory Mushroom Stew is totally ideal for individuals cold, rainy evenings when you just want one thing warm and hearty.
You know…. comfort foods!
And what’s much more comforting than a thick, wealthy stew poured above some freshly manufactured mashed potatoes or even some fluffy wild rice?
Thick chewy mushrooms
Caramelized onions
With little bits of chopped carrot and potato
All swimming in a wealthy and savory broth of Veggies and Red Wine.
Mmmmmmmmm……..please pass the rolls!
Savory Mushroom Stew
Savory Mushroom Stew | Brand New Vegan
I was fishing close to the refrigerator last evening seeking for some thing to cook, and spied a few cartons of mushrooms that required to be utilised up.
Mushroom Stew it is.
It’s quick, it’s hearty, it’s low-unwanted fat, and it’s that “stick to your ribs” sort of filling, specially when you pour it over some wonderful starches like rice, pasta, or potatoes.
We’re going to begin by sautéing a chopped carrot and onion in about 1/three cup of vegetable broth until softened and somewhat browned. Just be sure and preserve items stirred up a bit so nothing at all sticks.
Include a minor salt and pepper right here to season and then save them to one more bowl.
To our now empty pot, add an 8oz package deal of Brown Mushrooms (Baby Bella) and an additional 8z package deal of White Mushrooms (Button, Crimini) and cook in excess of medium heat until finally softened. The mushrooms will release their very own liquid so there must be a lot of moisture for cooking.
You can often include a splash of Veg Broth if it seems like anything’s going to stick.
Season the mushrooms with ¼ tsp of Thyme, ¼ tsp of Rubbed Sage, and a dash of red cayenne pepper. Stir to mix and stir in 1 Tbs of Tomato Paste and a 15oz can of Diced Tomatoes.
Let that simmer for 3-four minutes and then evenly sprinkle in 1 Tbs of Flour to thicken it up.
Stir the onions back in and add ½ cup of Red Wine. Any taste will do and the alcohol will be completely evaporated off.
The Wine adds a richness that’s hard to duplicate with just water or Veg Broth alone.
Lastly, add in 1½ cups of Vegetable Broth , 1 chopped potato, and 2 cloves of minced garlic. Allow that to simmer till the potatoes are soft and cooked through…..about 15-twenty minutes.
Season with 1 Tbs of Soy Sauce, ½ tsp Red Wine Vinegar, and a handful of shakes of salt and pepper.
You can serve as is, or ladle above cooked rice, pasta, or mashed potatoes.
As always, please depart those remarks! I enjoy hearing from you!
Appreciate!
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Cook time: 
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Serves: four-six Servings
- one Yellow Onion, chopped
- 1 Carrot, diced small
- 1/ 3 cup Minimal Sodium Vegetable Broth
- Salt, Pepper
- 8oz Brown Little one Bella Mushrooms
- 8oz White Button Mushrooms
- ¼ tsp Thyme
- ¼ tsp Rubbed Sage
- Dash Cayenne Pepper
- 1 Tbs Tomato Paste
- 15oz can Diced Tomatoes
- one Tbs Flour
- ½ cup Red Wine
- one½ cups Low Sodium Vegetable Broth
- one Potato, diced
- two Garlic Cloves, minced
- 1 Tbs Lower Sodium Soy Sauce
- ½ tsp Red Wine Vinegar
- Saute onion and carrot in ⅓ cup veg broth right up until softened and lightly browned
- Season with salt and pepper
- Get rid of to separate bowl.
- Add mushrooms to pot and cook more than med heat till lowered
- Include thyme, sage, and pepper and stir to mix
- Add tomato paste and tomatoes and simmer for three-4 minutes
- Sprinkle on flour and mix well
- Stir the onions back into the pot.
- Add Red Wine and combine nicely
- Include remaining Veg Broth, potato, and garlic and simmer right up until potato has softened
- Season with Sou Sauce and Red Wine Vinegar
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