Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce is gluten-free.
"Society is like a stew. If you don't stir it up every once in a while then a layer of scum floats to the top." -Edward Abbey
The refrigerator light goes on...
I wanted to make a really solid vegetarian stew. One that was, well, stew-like.
There are a lot of great vegetarian stews and with this one I was aiming for something with a ton of umami and that great unctuous texture of a beef stew. The combination of the fresh and dried mushrooms really hits the spot.
There are a lot of great vegetarian stews and this one has a ton of umami and that great unctuous texture of a beef stew. The combination of the fresh and dried mushrooms really hits the spot.
On the surface this seems exotic because of the dried mushrooms. There was a time that they cost far too much - as much as $10.00 per ounce. You can spend that much, but purchasing online you can get a pound for about a dollar an ounce. The great thing is that they are dried and keep well.
Combined with the crimini mushrooms, you will spend maybe about $7.00 between the two. This is less than what you might spend on stew beef, so that makes this recipe economical as well as delicious.
Mushroom Stew
Servings: 4 | Serving size: 2 1/2 cups
Cooking time: 90 minutes
This recipe can easily be multiplied and keeps well, refrigerated, for 2-3 days.
Ingredients
- 1 ounce dried mushrooms (porcini or portobello)
- 2 cups boiling water
- 2 tsp. olive oil
- 1 large onion (thinly sliced)
- 24 ounces crimini mushrooms (cut into quarters)
- 2 cups vegetable stock
- 2 cups water
- 2 large carrots (peeled and cut into 1/2 inch chunks
- 16 ounces red or Yukon Gold potatoes (cut into 1/2 inch chunks)
- 1/2 tsp. salt
- black pepper to taste
- 1 Tbsp. dried sage
- 1 tsp. dried marjoram
- 2 Tbsp. Worcestershire sauce
- 8 ounces shallots (peeled and left whole)
- 1/4 cup red table wine
Place the dried mushrooms in a large bowl and pour the boiling water over the top.
Stir gently and let stand.
Place the olive oil in a large sauce pan or small stock pot over high heat.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the crimini mushrooms and continue to cook over high heat. Stir frequently.
Cook for about 10 minutes, until the mushrooms brown.
Add the vegetable stock, water, carrots, potatoes, salt, pepper, sage, marjoram, and Worcestershire sauce.
Stir and reduce the heat until the stew is simmering.
Strain the liquid from the dried mushrooms into the pot and stir.
Coarsely chop the reconstituted dried mushrooms and add to the pot.
Simmer for 30 minutes. Stir occasionally.
Add the shallots and wine.
Stir and simmer for another 30 minutes, stirring occasionally.
Serve.
Nutrition Facts
Serving size: about 2 1/2 cups
Servings: 4
Amount Per Serving
| Calories 340 | Calories from Fat 25 |
| % Daily Value |
| Total Fat 3g | 5% |
| Saturated Fat 0g | 0% |
| Monounsaturated Fat 1.5g | |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 460mg | 19% |
| Total Carbohydrates 64g | 21% |
| Dietary Fiber 11g | 44% |
| Sugars 14g | |
| Protein 14g |
| Vitamin A 120% | Vitamin C 45% |
| Calcium 10% | Iron 20% |
| Vitamin K 13mcg | Potassium 2112mg |