Portobello Mushroom Stew With Red Wine And Rosemary Recipe

Name: Portobello Mushroom Stew With Red Wine And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6.6-ounce) package polenta (such as Contadina); 1 teaspoon salt, divided; 6 medium portobello mushroom caps (about 1 1/2 pounds); 1 1/2 tablespoons olive oil; 1 medium onion, chopped; 1/2 teaspoon pepper; 1 1/2 tablespoons all-purpose flour; 2/3 cup dry red wine; 3/4 cup vegetable broth; 2 tablespoons chopped fresh parsley; 1 tablespoon minced fresh rosemary; 1/4 cup grated Parmesan cheese

Servings: persons

1 (6.6-ounce) package polenta (such as Contadina)
1 teaspoon salt, divided
6 medium portobello mushroom caps (about 1 1/2 pounds)
1 1/2 tablespoons olive oil
1 medium onion, chopped
1/2 teaspoon pepper
1 1/2 tablespoons all-purpose flour
2/3 cup dry red wine
3/4 cup vegetable broth
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh rosemary
1/4 cup grated Parmesan cheese

1
Prepare polenta according to package directions, using 1/2 teaspoon salt. Set aside, and keep warm.
2
Remove brown gills from the undersides of mushrooms, using a spoon; discard gills. Slice mushroom caps; set aside.
3
Heat oil in a large Dutch oven. Add onion; cook over medium heat, stirring constantly, 3 minutes or until softened. Add remaining 1/2 teaspoon salt, sliced mushrooms, and pepper. Cook 5 minutes or until mushrooms are tender, stirring frequently.
4
Sprinkle flour over mushrooms, and cook 30 seconds, stirring constantly. Add wine and broth; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes or until thickened, stirring constantly. Stir in parsley and rosemary. Serve immediately over prepared polenta. Sprinkle 1 tablespoon cheese over each serving.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (6.6-ounce) package polenta (such as Contadina), 1 teaspoon salt, divided, 6 medium portobello mushroom caps (about 1 1/2 pounds), 1 1/2 tablespoons olive oil, and more.

Yes, Portobello Mushroom Stew With Red Wine And Rosemary falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Mushroom Stew With Red Wine And Rosemary

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