Best Portobello Mushroom And Rice Stew Recipes

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

Ingredients

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

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

Ingredients

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