MUSHROOM AND SWEET POTATO STEW (VEGAN) RECIPE - (4.3/5)
Provided by mjensen
Number Of Ingredients 16
Steps:
- 1. Add a splash of low-sodium vegetable broth to a saucepan and saute onion and garlic until tender, a few minutes. Add carrots and mushrooms and saute a few more minutes until mushrooms are beginning to lose their moisture. 2. Add wine, rosemary, thyme, paprika, fennel, pepper and vegetable broth. Bring to a boil, then add in sweet potato. Bring to a boil, then cover and cook on medium-low heat until the sweet potatoes are fork tender, about 15 min. 3. Using a fork, mix together water and flour until no lumps remain. Slowly pour the flour mixture into the stew, stirring continually. Add in tomato paste and stir. Cook a few more minutes until tomato paste is fully dissolved and the stew thickens and is smooth. Serve topped with fresh parsley, if desired.
MUSHROOM AND SWEET POTATO POTPIE
The last time I was in the U.S., I had an amazing mushroom and beer pot pie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! - Iben Ravn, Copenhagen, Denmark
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms., In same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms., Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 greased 8-oz. ramekins. Place on a rimmed baking sheet., Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.
CREAMY VEGAN MUSHROOM STEW
This wholesome vegan mushroom stew features fresh and dried mushrooms, potatoes, carrots, onion, garlic, and rosemary. It's surprisingly light, luxuriously creamy, and 100% irresistible! This stew is gluten-free and oil-free and ready in 1 hour.
Provided by Lori Rasmussen, My Quiet Kitchen
Categories Main Course Soup
Time 50m
Number Of Ingredients 14
Steps:
- Place the dried mushrooms and rosemary in a bowl, and cover with 1 cup of boiling water. Set aside to steep.
- Preheat a large soup pot over medium heat. Cook the onion and the fresh mushrooms for about 8 minutes, stirring occasionally. Add a generous pinch of salt once you hear the mushrooms sizzling (releasing moisture). Add the carrots and garlic, and cook for another 2 to 3 minutes. The mixture should still be fairly moist from the mushrooms, not dry.
- Pour the steeped mushroom-rosemary mixture (including the water) into a high-speed blender (see Notes). Add the cashews and 2 whole cloves of garlic. Blend until completely smooth.
- To the soup pot add the potatoes, 1 teaspoon salt, black pepper, contents of the blender, and 3 cups broth. If needed, pour some broth into the blender to help remove all of the mushroom-cashew mixture.
- Make sure the potatoes are submerged, and bring to a boil. Cover, reduce heat to low, and simmer until the potatoes are barely fork tender, about 10 minutes (possibly less, depending on their size). Stir in the balsamic vinegar, and increase heat to return to a simmer. Cook uncovered for another 5 minutes or until the stew has thickened and reduced slightly.
- Turn off the heat and taste for seasoning. If including miso, scoop about ⅓ cup of the liquid part of the stew into a bowl, whisk in the miso until dissolved, and add to the pot. Serve hot with crusty bread and a side salad.
Nutrition Facts : Calories 187 kcal, Fat 5 g, Protein 8 g, Carbohydrate 30 g, Fiber 5 g, ServingSize 1 serving
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