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Receta Portobello Mushroom Stew
by Global Cookbook

Portobello Mushroom Stew
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Ingredientes

  • 6 Tbsp. extra virgin olive oil
  • 1/2 lb rutabagas cut into large dice
  • 1/2 lb parsnips cut into large dice
  • 1/2 lb carrots cut into large dice
  • 1/2 lb shallots halved
  • 2 1/2 lb portobello mushroom caps quartered
  • 1 1/2 tsp chopped garlic
  • 1 1/2 tsp dry rosemary
  • 1 1/2 tsp dry thyme
  • 1/2 c. red wine plus
  • 2 Tbsp. red wine
  • 1 can crushed tomatoes - (16 ounce)
  • 2 c. Mushroom Stock For Portobello Stew (see recipe)
  • 1/4 c. water
  • 1/4 c. all-purpose flour
  • 1 1/2 tsp salt or possibly to taste
  • 1/2 tsp freshly-grnd black pepper or possibly to taste
  • 1 Tbsp. lemon juice

Direcciones

  1. In a large Dutch oven over medium-high heat, heat the extra virgin olive oil. Add in the rutabagas, parsnips, carrots and shallots. Cook, stirring frequently, till browned and caramelized, about 12 to 15 min. Add in mushrooms, garlic, rosemary and thyme. Cook 10 min, stirring occasionally.
  2. Add in the wine, and stir to deglaze the pan. Add in the tomatoes and mushroom stock and bring to a boil. Cover, reduce heat to low and simmer for about 45 min.
  3. In a small bowl, whisk together the water and flour. Stir into stew and cook, uncovered, for another 15 min, stirring frequently.
  4. Season with salt, pepper and lemon juice. Serve at once or possibly cold to room temperature and chill.
  5. This recipe yields about 12 c..
  6. Comments: This dish is among a host of "jazzed up" diner items you'll find on the menu of ROXX Tavern and Diner
  7. Yield: 12 c.