Recipe details
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Mushroom Stew
1h
6 servings
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This hearty and flavorful Mushroom Stew is a comforting vegan dish that showcases the rich, earthy flavors of various mushrooms simmered in a savory broth with aromatic vegetables and herbs. Serve this satisfying stew over creamy polenta or crusty bread for a delicious and wholesome meal that's perfect for cozy evenings or special occasions.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
4 g
Allergen Content
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Ingredients
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Steps
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Prepare the vegetables
Clean the mushrooms with a damp paper towel and slice them. Peel and finely chop the onion. Peel and slice the carrots. Slice the celery stalks. Peel and mince the garlic cloves.
Sauté the vegetables
Heat the olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and celery. Sauté for 5-7 minutes or until the vegetables start to soften. Add the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
Add mushrooms and wine
Add the sliced mushrooms to the pot and cook for 5 minutes or until they release their liquid and start to brown. Pour in the red wine and let it simmer for 2-3 minutes to allow the alcohol to evaporate.
Add broth and simmer
Stir in the tomato paste, vegetable broth, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and let it simmer, uncovered, for 25-30 minutes or until the mushrooms are tender and the flavors have melded.
Adjust seasoning and serve
Taste and adjust the seasoning if needed. Roughly chop the parsley leaves. Serve the Mushroom Stew hot, garnished with chopped parsley, over polenta or with crusty bread.
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