Portobello Mushroom Stew Ala Geo Recipes

TUSCAN PORTOBELLO STEW

Steps:

• In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.

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 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.