Serves 4-6

Another Meatless Monday Vegan Style!!  You really won’t be disappointed with this one. No one would ever think it was vegan, it’s hearty, warm and comforting, and sooo yummy!! I love the flavor of mushrooms, but don’t always love the texture, so if you feel the same I advise pureeing all the mushrooms in the first part before you add the carrots, celery, and potatoes.

Ingredients:

3.5 oz package Shiitake Mushrooms (leave stems on)
24 oz package Baby Bella Mushrooms (aka crimini mushrooms) remove stems (but keep them!!) and quarter the tops
1 large Yellow Onion – roughly chopped
1 tablespoon Olive Oil
1 cup Red Wine
4 cups Vegetable Stock (organic if possible)
2 sprigs Thyme
2 Bay Leaves
2 Carrots – chopped into bite sized chunks
3 ribs Celery – chopped into bite sized chunks
1 lb Potatoes (get purple if you can get your hands on them, otherwise red is good) cut into bite sized pieces
1 tablespoon Tomato Paste
2 teaspoons Balsamic Vinegar
Salt & Pepper – to taste

Easy Instructions:

  • Brown the shiitake mushrooms, baby bella stems, and onion in the olive oil in a large pot
  • Add the red wine – cook down for about 2 minutes
  • Add the vegetable stock
  • Puree the mixture
  • Add carrots, celery, potatoes, thyme, bay and tomato paste
  • Cook until the potatoes are tender
  • Fish out the bay leaves and thyme sticks
  • Finish with the balsamic vinegar
  • In a separate pan, sauté the quartered baby bella mushroom tops in a little olive oil and add last
  • Dish up and Enjoy!!!!!!

Detailed Instructions

  • Heat a large pot on medium-high heat
  • Add the olive oil, shiitake mushrooms, onion, and baby bella stems (you don’t use the tops until the very end)
  • Cook until the mushrooms and onions get a nice golden color
  • Add the red wine and cook about 2 more minutes
  • Add the vegetable stock
  • Use an immersion blender, or transfer to the blender, and blend until smooth
  • Return the mixture back to the pot and add the carrots, celery, potatoes, thyme, bay and tomato paste
  • Cook until the potatoes are tender
  • Fish out the bay leaves and thyme sticks
  • Add the balsamic vinegar
  • Taste for seasoning – salt and pepper to your liking
  • In a separate, non-stick pan, sauté the baby bella mushroom tops in some olive oil (an additional tablespoon or 2 would be good) with some salt and pepper
  • Add these mushrooms to the pot
  • Dish up and Enjoy!!!!!!

 

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