Mushroom Stew
Leonard Said:
HELP WITH ITALIAN MUSHROOM STEW RECIPE!?We Answered:
Portabella mushrooms offer a "meaty" consistency to this low-fatvegetarian stew. They can be replaced or supplemented with cubed
chicken breast or lean ground beef or turkey, if desired. Use any
pasta shape and size similar to elbow macaroni, such as shells,
gnocchi, or spirals. For variation, replace the pasta with rice
or couscous, which can be added directly to the skillet along with
an extra cup of water or broth.
Italian Skillet Mushroom Stew
1/2 lb. medium pasta
8 oz. portabella mushrooms, cut into 1/2-inch cubes
12 -16 oz. white button mushrooms, quartered
1 Tbs. olive oil
1 medium onion, chopped
1 cup diced celery
1 clove garlic, minced
4 cups stewed or diced tomatoes
1/2 lb. fresh green beans, cut in 2-inch pieces
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
Salt and freshly ground black pepper to taste
Cook pasta in plenty of boiling water until slightly underdone. While pasta is cooking, heat the oil in a large nonstick skillet over medium heat. Add mushrooms, onion, celery, and garlic. Cook, stirring frequently, for 5 minutes. Add tomatoes, green beans, herbs, and salt and pepper to taste. Mix well, cover, and simmer for 10 minutes. Drain pasta and add to the skillet. Heat gently until pasta is done. Mix well and serve.
Stanley Said:
Anyone have a great recipe for Beef and Mushroom Stew....?We Answered:
Beef Mushroom StewServes: 4
Ingredients
2 tsp vegetable oil
1 lb lean stew beef, 1-inch cubes
2 cloves garlic, minced
1 onion, chopped
1 tsp white sugar
1 tsp vegetable oil
1 cup beef stock (or 1 beef bouillon cube with 1 cup water)
1 Tbsp red wine vinegar
1 (6 oz) can tomato paste
2 bay leaves
1/2 tsp black pepper
2 tsp brown sugar
1/2 lb fresh mushrooms, sliced
2 medium potatoes, cubed
In a medium (2 quart) saucepan, heat 2 teaspoons oil over medium heat until hot. Add beef and garlic and brown for 5 minutes. Remove beef with liquid to a bowl and set aside. Saute onion and white sugar in 1 teaspoon oil over medium heat until lightly brown. Remove onions and set aside separate from beef. Return beef to saucepan. Stir in stock (or bouillon with water), vinegar, tomato paste, bay leaves, pepper and brown sugar.
Cover and simmer over low heat for 1 hour, stirring occasionally. Add mushrooms, potatoes and onions and simmer covered for 20 minutes over low heat, stirring occasionally. If stew is too thick, add 1/4-1/2 cup water. Remove bay leaves before serving. This stew freezes well.
Angel Said:
Can you help me create a simple mushroom stew?We Answered:
Here is a recipe I found and you can add and/or delete what you don't like:http://www.foodnetwork.com/food/recipes/…
wild mushrooms meaning such as shiitakes, oyster, chantrelles, portobello (which isn't wild but is a good beefy hardy mushroom. Most recipes say you can add shaved Parmigiano-Reggiano cheese, and parsley (fresh is usally better but dried works very too.) Good luck sounds like a good stew.
Jeffrey Said:
Can you help me create a simple mushroom stew? (repost with responses)?We Answered:
I would go to recipezaar.com, I am a member and they have an abundance of recipes for everything and can help you will all cooking problems. Good luck!ps. It sounds like you like to cook and you have a ton of ideas already. Just do whatever feels good for you. You know what your likes and dislikes. the greatest dishes out there were created by someone who just experimented with their own flavors! Be yourself and just create!
Brandon Said:
can you put red wine in stew?We Answered:
You can but I would reccommend white wine