Mushroom Stew
This mushroom stew is a hearty, family-friendly, easy, one-pot meal that is ready in less than 30 minutes. You can eat it all year round and it goes well with pasta, quinoa, rice or mashed potatoes.
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4
Ingredients :
- 1 tablespoon canola oil or any vegetable oil
- 1 onion diced
- 2 carrots diced
- 2 garlic cloves minced
- 1 tablespoon all-purpose flour or corn starch if gluten-free
- 3 tomatoes diced
- 1 pound (450 grams) mushrooms sliced
- 1 ½ cups (350 ml) vegetable stock
- 1 tablespoon soy sauce reduced-sodium (or tamari if gluten-free)
- 1 teaspoon oregano dried
- 1 tablespoon parsley fresh, to garnish
Mushroom Stew
Instructions :
- Heat oil in a medium pan.
- Add onion and cook until it becomes soft and translucent.
- Add carrots and cook for a couple of minutes.
- Add minced garlic and cook for a minute or until it's fragrant and turns golden.
- Add flour and mix well (or corn starch if gluten-free).
- Then add tomatoes and sliced mushrooms, and cover with vegetable stock.
- Add soy sauce (or tamari if gluten-free).
- Add oregano or any herb using, and simmer covered for 5 minutes or until the carrots are softened.
- Taste the stew and adjust the seasonings to your preference.
- Serve hot and garnish with fresh parsley.
Notes :
You can substitute flour with corn starch to make this recipe gluten-free.
Nutrition :
Calories: 114kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 637mg | Potassium: 727mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6136IU | Vitamin C: 21mg | Calcium: 40mg | Iron: 1mg
Other recipes Main Dishes : Here
