Snow Day Stew: Mushroom & Mash

Preparing for a storm, for some, involves more than an extended stop at the liquor store. Vegetarian chef Dan Haag makes mushroom stew.

“This is a staple in our house when it’s cold and snowy out,” he told me. “Feel free to share.”
And full disclosure: I plan on stopping over there tomorrow for some. I’m not sure if that’s what he meant by share…

Mushroom Stew

veggies: portabella mushrooms, onion, pearl onions, carrots, tomato paste

seasonings: olive oil, garlic, salt & pepper, vegetable stock, red wine, rosemary, thyme

1. Start with 10 Portobella mushrooms cut into 1″ cubes.
2. Toss mushrooms in salt, pepper, and just enough flour to coat them evenly. 

3. Cook in olive oil until they start releasing juices. Remove and set aside.
4. In a soup pot, combine a dash of olive oil, onion (medium dice), 3 cloves of garlic chopped, and 3 large carrots cut into 1″ pieces. Season with salt and pepper. 

5. Cook until onions are transparent.

6. Add 2 rosemary stalks, 1 tablespoon of dried thyme, cooked mushrooms, 1 1/4 cup of veggie stock and red wine (red wine first), 1/2 bag of frozen or fresh pearl onions, and more salt and pepper.

7. Let simmer and reduce for about an hour and fifteen minutes. 

8. Add a little tomato paste to thicken the sauce. Add salt and pepper to taste.

9. Serve with mashed potatoes, pasta, or rice.

 recipe and photos provided by Dan Haag

Posted by

Mel Kozakiewicz a professor, editor, writer, and mother of two.

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