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Portobello Mushroom Stew - from Roxx Tavern and Diner
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Cuisine: American Vegetarian
From the menu of ... Roxx Tavern and Diner
1824 Cheshire Bridge Road, Atlanta
404-892-4541
Q: ROXX' portobello mushroom stew is delicious. Could you persuade them to part with the recipe?
Michael Carothers, Atlanta
A: This dish is among a host of "jazzed up" diner items you'll find on the menu of ROXX. "We try to take classic diner fare and make it better, " said Dean Chronopoulos, who transformed a defunct McDonald's into a spanking new diner, tavern and bistro.
Hands on time: 25 minutes Total time: 1 hour and 55 minutes Serves: 12 cups
Ingredients:
6 tablespoons olive oil
1/2 pound rutabagas, cut into large dice
1/2 pound parsnips, cut into large dice
1/2 pound carrots, cut into large dice
1/2 pound shallots, halved
2 1/2 pounds portobello mushroom caps, quartered
1 1/2 teaspoons minced garlic
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried thyme
1/2 cup plus 2 tablespoons red wine
1 (16-ounce) can crushed tomatoes
2 cups mushroom stock (See Recipe Below)
1/4 cup water
1/4 cup all-purpose flour
1 1/2 teaspoons salt, or to taste
1/2 teaspoon pepper, or to taste
1 tablespoon lemon juice
For Mushroom Stock:
Makes 1 quart
Preparation time: 10 minutes
Cooking time: 1 hour
6 ounces portobello mushroom stems
1 unpeeled carrot, sliced
1 small leek, cut lengthwise
1 unpeeled small white onion, coarsely chopped
1 rib celery, sliced
1 clove garlic, unpeeled
1 sprig parsley
1/2 bay leaf
1 teaspoon whole black peppercorns
1/4 teaspoon dried thyme
6 cups water
Instructions:
In a large Dutch oven over medium-high heat, heat the olive oil. Add the rutabagas, parsnips, carrots and shallots. Cook, stirring frequently, until browned and caramelized, about 12 to 15 minutes. Add mushrooms, garlic, rosemary and thyme. Cook 10 minutes, stirring occasionally.
Add the wine, and stir to deglaze the pan. Add the tomatoes and mushroom stock and bring to a boil. Cover, reduce heat to low and simmer for about 45 minutes.
In a small bowl, whisk together the water and flour. Stir into stew and cook, uncovered, for another 15 minutes, stirring frequently.
Season with salt, pepper and lemon juice. Serve at once or cool to room temperature and refrigerate.
To prepare mushroom stock:
In a small stockpot or Dutch oven, combine the mushroom stems, carrot, leek, onion, celery, garlic, parsley, bay leaf, peppercorns and thyme. Add the water and bring to a boil over high heat. Reduce heat low enough to maintain a simmer and cook, uncovered, for about 1 hour, or until reduced by 1/3 to yield 4 cups.
Set aside 2 cups for the mushroom stew and reserve the rest for another use.
Add the wine, and stir to deglaze the pan. Add the tomatoes and mushroom stock and bring to a boil. Cover, reduce heat to low and simmer for about 45 minutes.
In a small bowl, whisk together the water and flour. Stir into stew and cook, uncovered, for another 15 minutes, stirring frequently.
Season with salt, pepper and lemon juice. Serve at once or cool to room temperature and refrigerate.
To prepare mushroom stock:
In a small stockpot or Dutch oven, combine the mushroom stems, carrot, leek, onion, celery, garlic, parsley, bay leaf, peppercorns and thyme. Add the water and bring to a boil over high heat. Reduce heat low enough to maintain a simmer and cook, uncovered, for about 1 hour, or until reduced by 1/3 to yield 4 cups.
Set aside 2 cups for the mushroom stew and reserve the rest for another use.
Notes:
This dish is meant to be a meatless version of classic beef stew. "We were trying to create a vegetarian blue plate which was hearty and substantial as opposed to the light fare typically associated with vegetarian dishes, " Chef Chronopoulos explained.
Nutrition:
Stew: Per cup: 144 calories, 4 grams protein, 8 grams fat (percent calories from fat, 47), 18 grams carbohydrates, no cholesterol, 378 milligrams sodium, 4 grams fiber.
Mushroom stock: Per cup: 42 calories, 2 grams protein, no fat, 9 grams carbohydrates, no cholesterol, 19 milligrams sodium, 2 grams fiber.
Mushroom stock: Per cup: 42 calories, 2 grams protein, no fat, 9 grams carbohydrates, no cholesterol, 19 milligrams sodium, 2 grams fiber.
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