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Mushroom Stew

Ingredients

  • 3 stalks celery, diced
  • 3 large portobello mushrooms, roughly chopped or 3 cups of baby bellas
  • 2 cups shitaki mushrooms, roughly chopped optional, you can use only portobello, baby bella's, or button mushrooms
  • 2 carrots, peeled and diced
  • 1 leak, finely chopped
  • 1 small yellow onion, diced
  • 1 cup english peas
  • 2 large russet potatoes
  • 8 oz mushroom broth (or veggie broth)
  • 1 16oz canned chopped tomatoes
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • 2 cloves garlic, minced
  • 2 tsp dried thyme
  • 2 bay leaves
  • 1/4 cup fresh parsley
  • 1 tsp sea salt
  • 1/2 cup red wine (optional)
  • 1 tsp black pepper
  • cup water, as needed for desired thickness
  • 1 zucchini, washed, and diced

Instructions

  1. In a large skillet, heat olive oil over medium heat. Add onions, celery, garlic and leaks; sauté until onions are golden. Add carrots and mushrooms, continue to sauté until mushrooms lose their moisture.

  2. Add all the herbs and spices, stir and continue to sauté.

  3. Stir in wine, broth and chopped tomatoes. Bring to a boil. If you need extra liquid, add water at this point to reach your desired consistency.

  4. Reduce heat to a simmer, add potatoes and continue to simmer (30 mins) until potatoes are soft.

  5. Add english peas during the last 5 minutes of cooking.

  6. Serve with fresh parsley and extra salt & pepper to taste.