winter portobello stew

January 31, 2010



This is incredibly delicious. It’s so hearty it’s almost like a beef stew. We love this on a cold, snowy, wintry night in January.

1/4 cup olive oil

1 large onion, diced

2 teaspoons chopped rosemary

salt and pepper, to taste

2 pinches red pepper flakes

1/2 pound portobella mushrooms, sliced 3/8-inch thick

1 pound large white mushrooms, thickly sliced

2 garlic cloves, minced

3 tbsps tomato paste

1 1/2 cups quick mushroom stock or water

1 teaspoon sherry vinegar

2 tablespoons chopped parsley or tarragon

Heat 1 tablespoon oil in large skillet over medium heat. Add onion and rosemary and cook, stirring occasionally, until lightly browned, about 12 minutes. Season with salt, pepper and red pepper flakes and remove to a bowl. Return pan to medium heat and add half remaining oil. When pan is hot, add portobella mushrooms and saute until nicely browned, about 5 minutes. Add them to bowl with onions, and repeat with remaining oil and white mushrooms. Return everything to pan and add garlic, tomato paste, stock and vinegar. Simmer gently 12 to 15 minutes. Add parsley and taste for salt and pepper. Makes 4 servings.

– Adapted from Vegetarian Cooking for Everyone by Deborah Madison

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thick mushroom stock

January 30, 2010

This goes with the Winter Portobello Stew but could be used for other yummy mushroom-y things.

1/4 cup or more dried porcini mushrooms

2 teaspoons olive oil

1 onion, coarsely chopped

1 carrot, chopped

1 large garlic clove, chopped

2 mushrooms, sliced, plus any trimmings

2 teaspoons tomato paste

1 tablespoon fresh marjoram or 1 teaspoon dried (or I use thyme)

1/2 cup dry white or red wine (red makes it much heartier)

1 tablespoon flour

salt and pepper, to taste

1 teaspoon red wine vinegar

Cover dried mushrooms with 1 1/2 cups hot water and set aside. Heat oil in saucepan over high heat. Add chopped onion, carrot, garlic and mushrooms. Sauté, stirring occasionally, until well-browned, about 10 minutes. Reduce heat to medium, stir in tomato paste, marjoram and wine, and sprinkle on flour. Cover pan and cook until wine is reduced to syrupy glaze, about 3 minutes. Add porcini and their soaking water, 1/2 teaspoon salt, a little pepper and vinegar and simmer 20 minutes. Strain well (although if you are adding this stock to a stew, like the Winter Portobello Stew, leave the veggies and just add the whole shebang). Concentrate stock by simmering it, uncovered, until desired strength. Makes about 1 cup.

– Vegetarian Cooking for Everyone by Deborah Madison.