Winter Portabella Mushroom Stew Recipes

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.

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.

Steps:

• Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
• Heat oil in a large pot over medium high heat and cook and stir onion until soft, about 5 minutes. Reduce heat to medium; stir in garlic, thyme, and cloves and cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.
• Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
• Bring vegetable stock to a boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.

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.

Steps:

• Preheat the oven to 400°F.
• Heat the oil in a large ovenproof pot over a medium heat. Add the carrots and shallots, then increase the heat and cook for 6 minutes until slightly caramelized and brown. Add the mushrooms, bay leaves and fresh thyme, and cook for another 2 minutes. Sprinkle over the flour and mix to combine, then pour in the red wine. Increase the heat to high and cook, stirring now and then, until the wine is reduced by half, roughly 3 minutes.
• Add the tomatoes, sweet potatoes, vegetable stock and miso paste and mix to combine. Season to taste with salt and a generous amount of black pepper.
• Transfer to the oven with the lid on and cook for 40 minutes, until the carrots have softened. Top with fresh parsley. Stew will keep in the fridge 3 days, or in the freezer for 3 months.

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.