Meaty mushroom stew with garlic parsnip mash
Meaty mushroom stew with garlic parsnip mash
The mushrooms cooked in red wine make this stew so satisfying. Top it with a dollop of parsnip mash and you have a comforting meal.
Yields 4 servings
Updated December 2023 to simplify steps
Ingredients
Stew
½ cup red wine – divided in two
2 cups vegetable stock – salt-free
4 cups of meaty mushrooms - I used 3 portobello (½ inch thick slices) and 8 cremini (halved)
4 carrots – ½ inch thick slices
2 celery stalks – ½ inch thick slices
1 cup peas - frozen
1 medium onion – thinly sliced
2 cloves of garlic – minced
¼ cup flour – I use spelt (any flour works)
2 teaspoons of vegan Worcestershire sauce
1 teaspoon poultry seasoning
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon Himalayan or sea salt
¼ teaspoon black pepper
1 sprig of fresh rosemary
Parsnip or potato mash
4 cups parsnips – cubed
¼ cup vegetable stock –salt-free
½ teaspoon salt
1 teaspoon garlic powder
Steps
Preheat oven to 350 degrees.
In a Dutch oven or any heavy gauge covered pan, which can go from stove-top to oven, sauté the onions and garlic in half of the red wine (¼ cup). When they are softened add the mushrooms, salt, pepper and remaining wine. Continue to sauté. Keep moving the mushrooms around. You want them to brown not burn.
Mix the vegetable stock, flour, poultry seasoning, basil, Italian seasoning and Worcestershire sauce in a small bowl. Mix well, then pour it into the pot with the onions and mushrooms. Add the carrots, celery and sprig of rosemary.
Cover the pot and bake for 45 minutes, until the vegetables are fork- tender. Add the peas in the last 5 minutes.
Remove the rosemary sprig before serving. Serve the stew over a dollop of parsnip or potato mash.
Parsnip mash
While the stew is in the oven, steam or boil the parsnips. When they are fork-tender remove them from the heat. Drain, if they were boiled. Mash the parsnips, soup stock, garlic powder, salt and pepper until fairly smooth.
