Best Portobello Mushroom Stew Recipes

PORTOBELLO MUSHROOM AND RICE STEW

Steps:

• Melt butter with olive oil in a wok or deep nonstick frying pan over low heat. Increase heat to medium, add shallot and garlic, and saute for 2 minutes. Add mushrooms and saute until soft, 3 to 5 minutes.
• Add chicken broth, rice, wine, carrots, celery, salt, pepper, and bay leaf. Cover slightly with a lid and bring to a simmer.
• Reduce heat to medium-low and simmer, stirring occasionally, until rice is cooked, veggies are tender, and sauce is a nice, thick consistency, about 20 minutes.

PORTOBELLO MUSHROOM STEW

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.

PORTOBELLO MUSHROOM STEW WITH LENTILS

Steps:

• Heat oil in a large soup pot over medium heat; stir in mushrooms, bell pepper, onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute until vegetables are tender, about 5 minutes.
• Add vegetable broth and tomato paste; stir until well blended. Stir in lentils and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Add fresh basil and continue to simmer, covered, until lentils are tender, about 15 more minutes. Add salt and pepper to taste.
• Ladle into bowls and float 1 tablespoon sherry on top of each bowl.

PORTOBELLO MUSHROOM STEW ALA GEO

Steps:

• Heat lge skillet coated w/ cooking spray. Add onion and rosemary. Cook 12 mins, until onion is slightly browned. Remove to a bowl. Return skillet to stove, add 1 T olive ok and heat over med heat. Add portobellos and cook 7 mins or until browned. Add portobellos to the onion mixture. Repeat cooking procedure w/ white mushrooms and the remaining 1 T of olive oil. Transfer the portobello/onion mixture and white mushrooms to a 4-6 qt saucepan. Add tomatoes, tomato paste, garlic, broth and vinegar. Mix well, bring to a boil and let simmer 20-30 mins. Season w/ salt and pepper to taste and add the red pepper flakes. Serves 4.