Mushroom Stew

Serves: 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A comforting bowl of vegetarian mushroom stew that's perfect for a cold evening any time of year.



In a large skillet, heat oil over medium heat. Add onions, celery, carrots and all the mushrooms and sauté for 3 minutes or until mushrooms give up their liquid. Add thyme, oregano, bay leaf, garlic, salt and pepper. Deglaze pan with wine. Bring mixture to a boil, and then add the broth, water and tomato sauce. Return to a boil.

Add potatoes and lower heat; simmer for 25 to 30 minutes, until potatoes are soft. Add frozen peas during last five minutes. Garnish with chopped parsley.

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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More about: mushrooms, stew, vegan, vegetarian


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