Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0

This is a quick, reliable stew with big flavors and many applications. It's best made with the mushroom stock, but not impossible without it. Serve with rice pilaf, soft polenta, or mashed potatoes.

Deborah Madison
Recipe by Cooking Light January 1999

Gallery

Recipe Summary

Yield:
4 servings (serving size: 3/4 cup stew and 1 cup rice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and rosemary; sauté 12 minutes or until browned. Stir in red pepper; remove from pan.

    Advertisement
  • Heat 1 1/2 teaspoons oil in skillet over medium heat. Add portobello mushrooms; sauté 5 minutes. Add to onion mixture. Heat 1 1/2 teaspoons oil in skillet over medium heat. Add button mushrooms; sauté 5 minutes. Return onion mixture to pan. Stir in 1 cup water and next 4 ingredients (water through garlic), and simmer 15 minutes. Stir in parsley, salt, and black pepper. Seve with rice.

Nutrition Facts

371 calories; calories from fat 23%; fat 9.5g; saturated fat 1.4g; mono fat 6.1g; poly fat 1.2g; protein 10.4g; carbohydrates 65.9g; fiber 5.9g; cholesterol 0mg; iron 3.7mg; sodium 470mg; calcium 72mg.
Advertisement
Advertisement