Wednesday, January 27, 2016

Portobello Stew

Prep :20 minutes      Cook  30 minutes     Makes 4 servings

2        large portobello mushrooms, coarsely chopped
1        medium onion, chopped
3       garlic cloves, minced
2       tablespoons olive oil
1/2    cup white wine or vegetable broth
1       can (28 ounces) diced tomatoes, undrained
2       cups chopped fresh kale
1      bay leaf
1      teaspoon dried thyme
1/2   teaspoon dried basil
1/2   teaspoon dried rosemary, crushed 
1/4   teaspoon salt
1/4   teaspoon pepper
2     cans (15 ounces each) white kidney or cannellini beans, rinsed and drained

1 .  In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes.

2 .  Add beans; heat through. Discard bay leaf. 

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