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Portobello Mushroom and Rice Stew

5

50 min

Portobello Mushroom and Rice Stew

Portobello Mushroom and Rice Stew Photo 1

Time

50 min

Serving

4 persons

Calories

350

Rating

5.00★ (2)

Cuisine

Author: Victoria Buriak
This dish is a tasty, rich combination of portobello mushrooms, veggies, and rice with wine broth, with a consistency reminiscent of risotto or stew. Perfect for a cool weather weeknight dinner! Also great for those looking to cut back on meat consumption. Mushrooms are a good source of protein, though if you are a meat lover, ground turkey would be a nice addition.

Ingredients

  • salted butter: 2 Tbsp
  • olive oil: 2 Tbsp
  • medium shallot: 1 piece (minced)
  • garlic: 2 clove (minced)
  • portobello mushrooms: 1 pack (8 ounce pack, sliced)
  • chicken broth: 2 cups
  • uncooked white rice: 1 cup
  • red wine: 0.25 cup (to taste)
  • medium carrots: 2 piece (sliced)
  • stalks celery: 2 piece (sliced, to taste)
  • salt: 0.5 tsp (to taste)
  • ground black pepper: 0.25 tsp (to taste)
  • bay leaf: 1 piece

Metric Conversion

Stages of cooking

Portobello Mushroom and Rice Stew Photo 21
Portobello Mushroom and Rice Stew Photo 32
Portobello Mushroom and Rice Stew Photo 43
  1. Melt butter with olive oil in a wok or deep nonstick frying pan over low heat. Increase heat to medium, add shallot and garlic, and saute for 2 minutes. Add mushrooms and saute until soft, 3 to 5 minutes.
    Portobello Mushroom and Rice Stew Photo 2
  2. Add chicken broth, rice, wine, carrots, celery, salt, pepper, and bay leaf. Cover slightly with a lid and bring to a simmer.
    Portobello Mushroom and Rice Stew Photo 3
  3. Reduce heat to medium-low and simmer, stirring occasionally, until rice is cooked, veggies are tender, and sauce is a nice, thick consistency, about 20 minutes.
    Portobello Mushroom and Rice Stew Photo 4

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