Portobello Mushroom Stew With Red Wine And Rosemary

Name: Portobello Mushroom Stew With Red Wine And Rosemary
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 158 milliliters dry red wine; 2 Tbsps all-purpose flour; 2 Tbsps chopped fresh parsley; 1 Tbsp minced fresh rosemary; 2 Tbsps olive oil; 1 medium onion, chopped; 59 milliliters grated Parmesan cheese; 1 teaspoons pepper; 187 grams package polenta (such as Contadina); 680 grams medium portobello mushroom caps (about; 1 teaspoon salt, divided; 177 milliliters vegetable broth

Portobello Mushroom Stew With Red Wine And Rosemary might be just the soup you are searching for. One serving contains 341 calories, 11g of protein, and 8g of fat. This recipe serves 4. Head to the store and pick up polenta, onion, pepper, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Prepare polenta according to package directions, using 1/2 teaspoon salt. Set aside, and keep warm.

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Polenta

Salt

Remove brown gills from the undersides of mushrooms, using a spoon; discard gills. Slice mushroom caps; set aside.

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Mushrooms

Heat oil in a large Dutch oven.

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Cooking Oil

Equipment you will use

Dutch Oven

Add onion; cook over medium heat, stirring constantly, 3 minutes or until softened.

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Onion

Add remaining 1/2 teaspoon salt, sliced mushrooms, and pepper. Cook 5 minutes or until mushrooms are tender, stirring frequently.

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Mushrooms

Pepper

Salt

Sprinkle flour over mushrooms, and cook 30 seconds, stirring constantly.

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Mushrooms

All Purpose Flour

Add wine and broth; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes or until thickened, stirring constantly. Stir in parsley and rosemary.

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Rosemary