Here is a satisfying, hearty and delicious meal for vegans and non-vegans alike; a portobello mushroom stew. Stew is one of my favorite things to eat when it’s cold out and this one really hits the spot, it has lots of flavor and is super easy to make.
2 Tbsp olive oil
1 lb portobello or cremini mushrooms, stemmed and roughly chopped (I like to use both kinds of mushrooms, even added a few button mushrooms)
1 large onion, chopped
3 celery stalks, chopped
2 carrots, sliced
3 cloves of garlic, minced
1 cup dry red wine
1/4 cup of all-purpose flour
4 cups vegetable broth
2 Tbsp tomato paste
2 lb red potatoes, chopped into 1-2 inch chunks
3 tsp fresh thyme leaves (or 1 tsp dry)
2 tsp chopped fresh rosemary (or 1 tsp dry)
1 Tbsp Braggs amino acid
salt and pepper to taste
Coat the bottom of a large pot or dutch oven with olive oil and place over medium heat. Add onions, carrots and celery; cook for about 5 to 8 minutes stirring occassionally and then add mushrooms. Cook for another 5 minutes and add garlic, vegetables should begin to be tender at this point. Add red wine and bring to a simmer until wine is reduced by about half, about 5 minutes or so. Stir in flour a bit at a time until it’s fully incorporated.
Add broth, stirring well. Add tomato paste, potatoes, Bragg’s amino acid, thyme and rosemary; stir well. Raise heat and bring to a boil then lower to a simmer, uncovered. Cook about 45 minutes until potatoes are soft, stirring occasionally. If stew becomes too thick you can add more broth or water.
Season with salt and pepper to taste.
Serve with a nice crusty bread and enjoy!
Recipe adapted from Connoisseurusveg.com