Winter Portabella Mushroom Stew Food

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 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.

WINTER PORTABELLA MUSHROOM STEW

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium heat.
• Add onions and rosemary and cook stirring occasionally, until lightly browned, about 12 minutes; remove to a bowl.
• Return the pan to the stove and add half the remaining oil.
• When it's hot, add the portabella mushrooms and sauté until nicely browned, about 5 minutes.
• Add portabellas to the onion mixture and repeat sautéing with the remaining oil and the white mushrooms.
• Return everything to the pan and add the tomatoes, tomato paste, garlic, 1-1/2 cups water and vinegar.
• Simmer gently for 12 to 15 minutes, then swirl in the butter.
• Season with salt, pepper and red pepper flakes.

MUSHROOM STEW

Steps:

• Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
• Heat oil in a large pot over medium high heat and cook and stir onion until soft, about 5 minutes. Reduce heat to medium; stir in garlic, thyme, and cloves and cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.
• Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
• Bring vegetable stock to a boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.