PORTOBELLO ROPA VIEJA
I created this version of a Mexican favorite for my family using meaty portobello mushrooms to mimic meat. Serve with rice to round out the meal. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add poblano and red peppers; cook and stir until crisp-tender, 3-4 minutes. Transfer to a greased 5- or 6-qt. slow cooker. Stir in sofrito, tomatoes, 2 tablespoons lime juice, brown sugar and garlic powder., Toss mushrooms with adobo seasoning; place on top of pepper mixture. Cook, covered, on low until mushrooms are tender, 5-6 hours. Stir in remaining 1 tablespoon lime juice. Serve warm with rice and cilantro.
Nutrition Facts : Calories 253 calories, Fat 15g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1449mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 4g fiber), Protein 10g protein.
VEGAN MUSHROOM ROPA VIEJA RECIPE - (4.1/5)
Provided by andreajayros
Number Of Ingredients 27
Steps:
- Slice the mushroom caps thinly. Heat oil in a large sauté pan. Add the mushrooms, season with pepper, onion powder and garlic powder. Cook about 10 minutes until they are browned. Remove from the pan and set aside. Add sofrito, olives, and cumin to the pan. Add more oil if the pan is too dry. Stir in tomatoes, Worcestershire sauce, and water. Add the bay leaves. Let cook for about 4 minutes until the sauce begins to bubble. Return the mushrooms to the pan, bring to a boil, then cover and simmer on low heat about 20 minutes until the mushrooms are soft and have taken on the flavors of the sofrito, olives, cumin, and tomatoes. Remove the mushrooms again and shred with 2 forks or slice them as thinly as possible; thinner than I did in the pictures. Return them to the pan. Add the onion, celery, carrots, and peppers to the pan. Season with salt, to taste. Bring it to a simmer, about 10 minutes or until the vegetables are tender. Add the frozen peas and heat through. Remove the bay leaves. Garnish with fresh parsley. Serve over rice or quinoa, with potatoes or plantains. Enjoy! SOFRITO: Put the onion and peppers in a food processor and pulse until coarsely chopped. With motor running, add remaining ingredients one at a time and process until smooth.
PORTOBELLO BEEF BURGUNDY
Rely on the convenience of your slow cooker for a meal that boasts all the hearty, stick-to-your-ribs goodness your family craves. These tender cubes of beef-loaded with a fantastic mushroom flavor and draped in a rich, burgundy sauce-are sure to have your guests asking for seconds of this potluck pleaser! -Melissa Galinat, Lakeland, Florida
Provided by Taste of Home
Categories Dinner
Time 8h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the first six ingredients. Add beef, a few pieces at a time, and shake to coat., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. In same skillet, brown beef in oil in batches, adding garlic to last batch; cook 1-2 minutes longer. Drain., Transfer to a 4-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan. Add bouillon; bring to a boil. Stir into slow cooker. Stir in bacon. Cover and cook on low for 7-9 hours or until meat is tender., Stir in mushrooms. Cover and cook on high 30-45 minutes longer or until mushrooms are tender and sauce is slightly thickened. Serve with noodles if desired.,
Nutrition Facts : Calories 321 calories, Fat 15g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 552mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
ROPA VIEJA
I got this from one of Jeff Smith's "Frugal Gourmet" cookbooks seveal years ago. Pretty easy to make. Nice weekend meal in place of standard pot roast.
Provided by Lisa1
Categories Roast Beef
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Season meat with salt and pepper.
- Heat 2 tbsp oil in a large pot and brown meat well on both sides.
- Add water. Cover and simmer over low heat 2 ½ hours
- Allow meat to cool, covered, in pan juices. Shred meat and set aside in a bowl with pan juices.
- Heat remaining oil in large pot.
- Sauté onions and garlic apx 2 minute (do not let garlic brown).
- Add green pepper. Sauté apx 2 minute longer. Add tomato sauce, salt, bay leaf, wine and meat with pan juices.
- Cover. Simmer over low heat 20 minute
- Remove bay leaf.
- Serve over rice.
Nutrition Facts : Calories 728.2, Fat 34.5, SaturatedFat 12.3, Cholesterol 261.9, Sodium 1508.3, Carbohydrate 15.3, Fiber 3.2, Sugar 8.1, Protein 86.4
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