Mushroom Stew
Here is a hearty stew to warm you during the colder months.
Ingredients
- 1 yellow onion, diced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- Salt & Pepper to taste
- 1 lb mushrooms, cleaned and sliced
- 6 garlic cloves, thinly sliced
- 2 tsp thyme
- 1 tsp oregano
- 1/2 tsp sage
- 2 Tbsp flour
- 1/4 cup balsamic vinegar
- 2 Tbsp soy sauce or Tamari
- 1 lb potatoes, cubed
- 1 cup split red lentils, uncooked
- 1 (15 oz can) tomato sauce or diced tomatoes
- 3 cups vegetable broth
- 2 bay leaves
- parsley for garnish (optional
Heat stock pot and add onions, carrot, celery and a couple pinches of salt and pepper. Cook 8 minutes, stirring frequently. No need to add oil as the onion will add moisture. Add mushrooms, garlic, thyme, oregano and sage. Cook 3-4 minutes, stirring frequently. Add flour, cook and stir for 1 minute. Deglaze with the balsamic vinegar and soy sauce. Add potatoes, lentils, tomato sauce, broth and bay leaves. Cook to just below boiling over medium-high heat, stirring occasionally. Reduce heat, and simmer 15-20 minutes or until potatoes are tender. Season with salt and pepper. Remove bay leaves. Makes 6 servings.
Want to make it heartier? Serve with a dollop of mashed potatoes! Comfort food at its best!
Recipe courtesy of Midwest Foodie Blog
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