Best Quick Mushroom Stew Recipes

QUICK PROVENCAL MUSHROOM AND WHITE BEAN STEW

Quick Provencal Mushroom and White Bean Stew image

Another addition for the 2005 World Tour. Not sure I will have a chance to test this one but it looks delicious.

Provided by justcallmetoni

Categories Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 lb fresh white mushroom (about 5 cups, sliced)
1 cup chopped onion
1 teaspoon garlic, minced
1 teaspoon herbes de provence
2 (13 ounce) cans vegetable broth
1 (14 1/2 ounce) can diced tomatoes
1/4 cup dry white wine
2 (15 ounce) cans cannellini beans, rinsed & drained

Steps:

Heat oil in a large soup pot over medium-high heat.
Add mushrooms, onion, garlic, and herbe de Provence, and cook and stir until onion is very tender and mushrooms are slightly golden, about 8 minutes.
Add vegetable broth, tomatoes (including liquid), and wine.
Bring to a boil, reduce heat, cover, and simmer to blend flavors, about 15 minutes.
In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans and heat until hot, about 8 minutes.
Serve immediately.

Nutrition Facts : Calories 407.1, Fat 4.7, SaturatedFat 0.8, Sodium 243.6, Carbohydrate 68.2, Fiber 16.5, Sugar 8.3, Protein 25.4

QUICK MUSHROOM STEW

Quick Mushroom Stew image

Even with chunky vegetables and tender meat, the mushrooms star in this stick-to-your-ribs main dish. I got the recipe from my cousin and adapted it for my mushroom-loving family. -Cherie Sechrist, Red Lion, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-1/2 cups water
2 pounds beef stew meat, cut into cubes
2 bay leaves
3 medium potatoes, peeled and cut into 1-inch chunks
4 carrots, cut into 1/2-inch slices
1 pound medium fresh mushrooms, halved
1 tablespoon quick-cooking tapioca

Steps:

In a Dutch oven, stir the soups and water until smooth. Add meat and bay leaves. Cover and bake at 325° for 1-1/2 hours. , Stir in potatoes, carrots, mushrooms and tapioca. Cover and bake 1 hour longer or until the meat and vegetables are tender. Discard the bay leaves before serving.

Nutrition Facts : Calories 297 calories, Fat 10g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 552mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

QUICK MUSHROOM STEW

Quick Mushroom Stew image

This is good.

Provided by Eve Peterson

Categories Vegetable Soup

Number Of Ingredients 9

Ingredients

1 can(s) condensed tomato soup, undiluted
1 can(s) condensed cream of mushroom soup
2 1/2 c water
2 lb beef stew meat, cut into cubes
2 bay leaves
3 medium potatoes, peeled and cut into 1 inch chunks
4 carrots, cut 1/2 inch slices
1 lb medium fresh mushrooms, halved
1 Tbsp quick cooking tapioca

Steps:

1. In a large Pot, stir the soups and water until smooth. Add meat and bay leaves. Cover and bake at 325 for 1 and 1/2 hours. Stir in potatoes, carrots, mushrooms and tapioca. Cover and bake 1 hour longer or until the meat and vegetables are tender. Remove the bay leaves before serving.