Portobello Mushroom Stew With Red Wine And Rosemary

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!