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I stumbled upon this Tuscan portobello stew recipe during a chilly autumn evening, craving something hearty yet vegetarian. Let me tell you, it's become my go-to comfort food! Rich, savory mushrooms paired with aromatic herbs transport me straight to the Italian countryside. Best part? It's a cinch to whip up, perfect for busy weeknights or lazy weekends. Trust me, you'll want seconds of this stew - grab your pot and let's get cooking!
Ingredients for Tuscan Portobello Stew
- Portobello mushrooms: Meaty texture and earthy flavor make them a hearty and satisfying meat substitute in vegetarian dishes like stews.
- Olive oil: Adds richness and depth of flavor to the stew while helping to sauté the vegetables and mushrooms to perfection.
- Onion: Provides a sweet and savory base flavor to the stew, enhancing the overall taste and aroma of the dish.
- Garlic: Infuses a robust and aromatic flavor into the stew, adding depth and complexity to the overall taste profile.
- Vegetable broth: Creates a flavorful and savory base for the stew, adding depth and richness without overpowering the other ingredients.
- Diced tomatoes: Adds a touch of sweetness and acidity to the stew, balancing out the flavors and providing a hint of freshness.
- Dried basil: Brings a subtle herbaceous note to the stew, enhancing the overall flavor profile with its aromatic and slightly peppery taste.
- Dried oregano: Offers a warm and earthy flavor to the stew, complementing the other herbs and spices while adding a hint of bitterness.
- Kale: Adds a pop of color and a nutritious boost to the stew, bringing a slightly bitter and earthy taste to the dish.
Read more: Portobello Stew Recipe
Essential Tools for Making This Stew Recipe
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for slicing the portobello mushrooms and chopping the onion and garlic.
Tuscan Portobello Stew
Equipment
- Large pot
- Cutting board
- Knife
- Wooden Spoon
Ingredients:
Main Ingredients
- 4 large Portobello mushrooms sliced
- 2 tbsp Olive oil
- 1 large Onion chopped
- 3 cloves Garlic minced
- 2 cups Vegetable broth
- 1 can Diced tomatoes 14.5 oz
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 1 tsp Salt or to taste
- 0.5 tsp Black pepper or to taste
- 1 cup Kale chopped
Read more: Tuscan White Bean And Sausage Stew Recipe
Instructions:
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add chopped onion and cook until translucent, about 5 minutes.
- 3. Stir in minced garlic and cook for another minute.
- 4. Add sliced portobello mushrooms and cook until they start to soften, about 5 minutes.
- 5. Pour in vegetable broth and diced tomatoes. Stir in dried basil, dried oregano, salt, and black pepper.
- 6. Bring to a boil, then reduce heat and let simmer for 30 minutes.
- 7. Add chopped kale and cook for another 5 minutes until kale is wilted.
- 8. Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Tuscan Beef Stew Recipe
Tips for Making Tuscan Portobello Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed but do not add kale.
- Let it cool completely before refrigerating in an airtight container.
- When ready to serve, reheat the stew, add chopped kale, and cook until wilted.
Freezing Instructions
- Cool the stew completely before freezing in a freezer-safe container.
- To reheat, thaw overnight in the refrigerator and warm on the stovetop.
- Add fresh kale and cook until wilted before serving.
Portobello mushrooms are an excellent source of selenium, a mineral that supports a healthy immune system and may help reduce inflammation in the body.
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