Portobello Mushroom Stew Recipes

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PORTOBELLO MUSHROOM STEW



Portobello Mushroom Stew image

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

3 tablespoons flour
3 garlic cloves, minced
3/4 teaspoon salt
1 teaspoon pepper, freshly cracked
1 lb beef stew meat
1 tablespoon vegetable oil
1 lb baby portabella mushroom, sliced
1 medium onion, chopped
2 stalks celery, chopped
1 cup white wine
1 cup beef stock
1 1/2 teaspoons thyme
1 teaspoon rosemary, crushed
1 teaspoon red pepper flakes
2 tablespoons cornstarch
2 tablespoons water

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

TUSCAN PORTOBELLO STEW



Tuscan Portobello Stew image

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

Categories     Dinner     Lunch

Time 40m

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 14

2 large portobello mushrooms, coarsely chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/2 cup white wine or vegetable broth
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fresh kale
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained

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

PORTOBELLO MUSHROOM STEW WITH LENTILS



Portobello Mushroom Stew with Lentils image

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

1 teaspoon olive oil
2 cups diced portobello mushroom caps
1 small green bell pepper, diced
1 small red onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground white pepper
6 cups vegetable broth
1 (6 ounce) can tomato paste
1 ½ cups dry brown lentils
1 bunch fresh basil, stemmed and chopped
4 tablespoons dry sherry

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

PORTOBELLO MUSHROOM AND RICE STEW



Portobello Mushroom and Rice Stew image

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

2 tablespoons salted butter
2 tablespoons olive oil
1 medium shallot, minced
2 cloves garlic, minced
1 (8 ounce) package sliced portobello mushrooms
2 cups chicken broth
1 cup uncooked white rice
¼ cup red wine, or more to taste
2 medium carrots, sliced
2 stalks celery, sliced, or more to taste
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 bay leaf

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

WINTER PORTABELLA MUSHROOM STEW



Winter Portabella Mushroom Stew image

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

4 tablespoons olive oil
1 large onion, cut into 1/2-inch dice
2 teaspoons chopped fresh rosemary
8 ounces portabella mushrooms, sliced 1/2-inch thick, gills removed
1 lb large white mushroom, thickly sliced
1 (14 1/2 ounce) can diced tomatoes
3 tablespoons tomato paste
2 garlic cloves, minced
1 teaspoon sherry wine vinegar
2 tablespoons butter (optional)
salt & fresh ground pepper, to taste
2 pinches red pepper flakes

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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