Rustic Mushroom Stew

Rustic mushroom stew
  • Serves: 4
  • Preparation: 15 minutes
  • Cooks In: 35 minutes
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Ingredients

400 g mixed mushrooms (Swiss Browns, buttons, cups or flat mushrooms)
1 brown onion, diced
3 garlic cloves, minced
2 –3 sprigs fresh thyme
2 fresh bay leaves
2 sprigs rosemary
2 tbsp tomato paste
1 ½ tsp sweet smoked paprika
2 cups mushroom base vegetable stock or vegetable stock
400 g can diced tomatoes
400 g can cannellini beans, rinsed and drained
Olive oil for cooking
Sea salt and black pepper
To serve:
1 tbsp chives, chopped
Crusty toasted bread

Method

1

Slice the larger mushrooms, halve the medium ones and leave the smaller mushrooms whole.

2

In a heavy base large dish or large frypan (cast iron is ideal) on medium-high heat add a drizzle of olive oil and sauté the mushrooms until they become soft. Remove from the pan and set aside.

3

Add another drizzle of olive oil to the same pan and sauté the diced onions and garlic. Once they become translucent, add in the tomato paste and cook off for a further couple of minutes. Follow by adding the herbs and spices, vegetable stock and can of tomatoes. Add the sautéed mushrooms back in and a good pinch of sea salt and fresh cracked pepper. Stir though and allow to come up to a simmer, then turn the heat down to low and allow it to simmer covered with a lid slightly ajar for 10–15 minutes so the flavours develop, and the sauce thickens.

4

Add in the rinsed and drained cannellini beans and allow to simmer for a further 5–10 minutes. If the sauce becomes too thick add a dash of extra stock.

5

Remove from the heat and serve with a good helping of fresh chives and crusty bread on the side.

Ingredients

 400 g mixed mushrooms (Swiss Browns, buttons, cups or flat mushrooms)
 1 brown onion, diced
 3 garlic cloves, minced
 2 –3 sprigs fresh thyme
 2 fresh bay leaves
 2 sprigs rosemary
 2 tbsp tomato paste
 1 ½ tsp sweet smoked paprika
 2 cups mushroom base vegetable stock or vegetable stock
 400 g can diced tomatoes
 400 g can cannellini beans, rinsed and drained
 Olive oil for cooking
 Sea salt and black pepper
To serve:
 1 tbsp chives, chopped
 Crusty toasted bread

Directions

1

Slice the larger mushrooms, halve the medium ones and leave the smaller mushrooms whole.

2

In a heavy base large dish or large frypan (cast iron is ideal) on medium-high heat add a drizzle of olive oil and sauté the mushrooms until they become soft. Remove from the pan and set aside.

3

Add another drizzle of olive oil to the same pan and sauté the diced onions and garlic. Once they become translucent, add in the tomato paste and cook off for a further couple of minutes. Follow by adding the herbs and spices, vegetable stock and can of tomatoes. Add the sautéed mushrooms back in and a good pinch of sea salt and fresh cracked pepper. Stir though and allow to come up to a simmer, then turn the heat down to low and allow it to simmer covered with a lid slightly ajar for 10–15 minutes so the flavours develop, and the sauce thickens.

4

Add in the rinsed and drained cannellini beans and allow to simmer for a further 5–10 minutes. If the sauce becomes too thick add a dash of extra stock.

5

Remove from the heat and serve with a good helping of fresh chives and crusty bread on the side.

Notes

Rustic Mushroom Stew

Tags:

 Healthy, Soup, Vegetarian

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