Vegetarian Mushroom and Tomato Stew
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Recipe Intro From thefeedfeed
At the beginning of the fall, we asked our audience what sort of recipes they would like to see more of, and the response was clear, more vegetarian comfort food meals! I was very happy to come up with a few recipe concepts that fit this category, and we landed on this rich and cozy Vegetarian Mushroom and Tomato Stew made with quality Tuttorosso Tomatoes. The base of this stew starts with some sauteed mushrooms that get cooked in butter until golden brown with herbaceous fresh thyme. Next, we cook off some aromatics like onion, celery, shallots, and garlic before coating everything with Tuttorosso Tomato Paste, made from vine-ripened tomatoes, which builds the savory base of the stew, and adds a ton of flavor. After sprinkling the whole thing with a little flour to thicken, vegetable stock and Tuttorosso Crushed Tomatoes Chunky Style in Puree with Sweet Basil are added. Crafted from sustainably farmed tomatoes sourced from family farms, these crushed tomatoes are perfectly seasoned for this savory stew. Lastly, for a little hit of umami, I add a tiny bit of tamari.
The end result? A vegetable packed stew that is reminiscent of the classic stew we all know and love! Pick up some quality Tuttorosso Tomatoes (located a store near you HERE) and try this recipe soon.
Recipe and Headnote Molly Adams
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Recipe Card
ingredients
- 2 pounds cremini mushrooms, cleaned and quartered
- 4 tablespoons unsalted butter, divided
- 2 sprigs fresh thyme, divided
- Kosher salt, as needed
- Black pepper, freshly ground, as needed
- 1 tablespoon olive oil
- 3 stalks celery, sliced
- 2 leeks, thinly sliced
- 1 onion, diced
- 1 shallot, diced
- 3 cloves garlic, minced
- 1/4 cup all purpose flour
- 1 tablespoon Tuttorosso Tomato Paste
- 1 cup dry red wine
- 3 cups vegetable stock
- 1 (28 ounce) can Tuttorosso Crushed Tomatoes Chunky Style in Puree with Sweet Basil
- 1 tablespoon low sodium tamari
- 6 medium carrots, cut on a bias
- 6 medium (about 1 1/2 pounds) red potatoes, large dice
- Fresh parsley, chopped, for garnish
Method
Step 1
In a large dutch oven set over medium heat, add two tablespoons of butter and let melt. Once butter has melted, add half of the mushrooms, a pinch of salt and one thyme sprig. Let cook for 8-10 minutes, or until deeply golden brown. Remove from pan with a slotted spoon and set aside.
Step 2
Add remaining, butter, mushrooms and thyme and repeat the cooking process until the second batch of mushrooms is deeply golden brown, or an additional 8-10 minutes. Remove from pan with a slotted spoon and set aside with other mushrooms.
Step 3
To the same pan, add olive oil and heat over medium heat until glistening. Add celery, leeks, onion and shallot. Season with salt and pepper and cook for 5-7 minutes, or until softened.
Step 4
Add garlic and cook for 30 seconds, then add flour and Tuttorosso Tomato Paste and cook for about 1-2 minutes. Add wine to deglaze the pan, scraping up browned bits from the bottom, and cook for 2-3 minutes, or until the mixture has thickened.
Step 5
Add the vegetable stock, Tuttorosso Crushed Tomatoes Chunky Style in Puree with Sweet Basil and tamari and bring to a boil. Reduce heat to a simmer, then add the carrots, potatoes and reserved mushrooms and cook for about 40 minutes, or until the stew has thickened and the potatoes and carrots are tender.
Step 6
Serve garnished with fresh parsley.