Red Wine & Portobello Mushroom Stew
So, who likes mushrooms? Okay.
Who LURRRRRVES mushrooms? Rad! This meatless portobello stew is my love-song to you!
This recipe is adapted from A Virtual Vegan. I’ve made this stew several times over the last couple of months (kind of obsessed). Changes I have made along the way have been to tweak the yield a bit, adjust the seasonings, and make it a heck of a lot wine-y-er. Because wine.
For this recipe, I like to cut my portobellos into large, beefy chunks. I enjoy the satisfying chew of that. As I aim for this stew to be as beef-stew-adjacent as a non-beef stew can be, I use beef stock and red wine for the base- if you are wanting to go vegan with it, just sub in your favorite veggie stock in its place. For the wine, choose a red on the dry side, such as a pinot noir, merlot, cabernet sauvignon, or shiraz. There will be a good half bottle left, so use something you like to drink!
Whatever you do, make sure you serve it with plenty of crusty bread and butter to sop up all of the delicious, almost gravy-like broth (wine)!
- 2 t. olive oil
- 2 cloves garlic, minced
- 4 large portobello mushrooms, in 1" chunks
- 1/4 c. flour
- 4 c. beef or vegetable stock
- 1 1/2 c. red wine
- 2 t. worcestershire sauce
- 10 oz. pearl or cipollini onions (fresh or frozen), cut in half if larger than bitesized
- 4 carrots cut thick on the diagonal
- 4 yellow potatoes, quartered
- salt and pepper, to taste
- 1 bay leaf
- Heat olive oil and garlic in a large pot or dutch oven (one with a lid) over medium heat.
- Add mushrooms and stir until they begin to render moisture.
- Sprinkle flour over the mushrooms and stir for one minute.
- Pour in the beef (or veggie) stock, red wine, and worcestershire sauce. Raise heat and bring to a low boil.
- Add onions, carrots, and potatoes.
- Taste and season with salt and pepper as needed.
- Cover and lower heat to medium-low, and simmer for 45 minutes.