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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 6 |
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A nice chunky stew for the mushroom lovers. I like the combo of the 4 types, but use any combo of mushrooms you like to equal 2 lbs. Ingredients:
3 tablespoons butter |
1 1/2 cups chopped onions |
2 celery ribs, chopped |
3 garlic cloves, minced |
8 ounces cremini mushrooms, cleaned and roughly chopped |
8 ounces white button mushrooms, cleaned and quartered |
8 ounces baby portabella mushrooms, cleaned and quartered |
8 ounces shiitake mushrooms, stemmed, cleaned, and the caps roughly chopped |
1 lb yukon gold potato, peeled and diced into 1/2 pieces |
1 teaspoon crushed rosemary |
1 teaspoon sage |
1 tablespoon crushed fresh thyme |
2 cups vegetable broth |
2 dashes tabasco sauce |
1/2 cup chopped fresh parsley |
1/2 teaspoon salt (to taste) |
1/2 teaspoon fresh ground black pepper |
Directions:
1. In a large soup pot over medium-high heat, melt butter; then add the onions and celery and cook until soft and fragrant, about 4 minutes, stirring often. Add the garlic and cook for 1 minute.
2. Stir in mushrooms and cook about 3 minutes, stirring frequently.
3. Stir in potatoes; add the rosemary, sage, and thyme. Cook about 1 minute.
4. Stir in the broth, and remaining ingredients. Cover, and reduce the heat to low. Simmer until the potatoes are soft when pierced with a fork, about 12 minutes.
5. Serve.
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