Hearty Belgian Mushroom Stew

This healthy, gluten-free, vegan recipe has comfort food written all over it.  Belgian beer provides the base for the stock with beefy mushrooms and hearty vegetables.

MEDIUM          Servings: 4      Ready In: 20 minutes

Hearty Jacques Pepin Belgian Portabello Mushroom Stew - Healthy, Plant-Based, Oil-Free, Vegan Comfort Food Dinner Recipe

Hearty Jacques Pepin Belgian Portabello Mushroom Stew - Healthy, Plant-Based, Oil-Free, Vegan Comfort Food Dinner Recipe

Chef's Plant-Based Cooking Tip:  Scoop out the gills of the mushrooms using a large spoon.  The gills are full of water and have an uppetizing black color.  Removing them will give you the ulitmate flavor for this healthy, hearty vegan stew

Chef's Plant-Based Cooking Tip:  Scoop out the gills of the mushrooms using a large spoon.  The gills are full of water and have an uppetizing black color.  Removing them will give you the ulitmate flavor for this healthy, hearty vegan stew

Chef's Healthy Cooking Tip:  Cut your vegetables into large chunks.  This will create hearty texture, essential for this meatless, vegan stew recipe

Chef's Healthy Cooking Tip:  Cut your vegetables into large chunks.  This will create hearty texture, essential for this meatless, vegan stew recipe

Chef's Tips: Use a good quality beer for this stew.  As the alcohol cooks off, the true flavor of the beer will intensify.  Avoid using any sort of "cooking beer" or "cooking wine" as these tend to be mostly salt and lacking in deep flavor.  If you're avoiding alcohol, simply swap out the beer for a teaspoon of Vegan Worcestershire.  This condiment adds complex, rich flavors.

Chef's Tips: Use a good quality beer for this stew.  As the alcohol cooks off, the true flavor of the beer will intensify.  Avoid using any sort of "cooking beer" or "cooking wine" as these tend to be mostly salt and lacking in deep flavor.  If you're avoiding alcohol, simply swap out the beer for a teaspoon of Vegan Worcestershire.  This condiment adds complex, rich flavors.

Chef's Healthy Cooking Tip:  The veggies are ready when they pass the "knife-glide" test.  You should be able to easily pierce one and have it glide right off.

Chef's Healthy Cooking Tip:  The veggies are ready when they pass the "knife-glide" test.  You should be able to easily pierce one and have it glide right off.

Ingredients

5 oz. portabella mushrooms
8 oz. cremini mushrooms
1 medium onion
1 medium carrot
2 tbsp. brown rice flour
12-ounce bottle Belgian-style pale ale
2 bay leafes
1 tsp. dried thyme
2 cups Veggie "Beef" Stock
1/2 cup frozen peas
Chopped chives, for garnish


Plants-Rule Meat Substitutes for a Healthy, Plant-Based Vegan Diet Infographic

Procedure

Gather ingredients. Use your favorite Belgium beer. 

To prepare the mushrooms: Cut the mushrooms into one-bite chunks. With small mushrooms, you can leave them whole, but separate the stems. 
Scoop out the gills of the Portabella mushrooms. A large spoon is usually the best tool for this.
Preheat a large pot over high heat. Add the mushrooms in a single layer and leave alone. 
Let the mushrooms sear, about 7 minutes, on one side before flipping. 
Continue until well-browned 

To start the Stew: Cut the onion into 1/2- thick slices, from tip to root
Peel and cut carrot into 1/2-inch thick batons
When the mushrooms are brown all over, add the carrots and onions and brown over high heat, 3-5 minutes, stirring often. 
When onions are brown around the edges, add the brown rice flour. Stir well and toast over the medium-high heat until there is no white visible. 
Add the beer. Maybe take a sip or two --- quality control. 
Use a wooden spoon to scrape up any bits on the bottom of the pan. 
Cook until most of the liquid is evaporated and alcohol burned off, about 1-2 minutes. 
Add the Veggie "Beef" broth, bay leaves, and thyme. 
Cover and reduce heat to a simmer. 
Simmer until carrots are tender, but not falling apart, about 8-10 minutes. 
They should easily slide on and off a paring knife. 

To finish and serve: Once the carrots are tender, remove the lid to cook off any excess liquid. 
Once stew is the consistency you like, turn off heat and stir in frozen peas. 

Garnish with chives and serve over Smashed Red Potatoes

Chef's Tips: Use a good quality beer for this stew.  As the alcohol cooks off, the true flavor of the beer will intensify.  Avoid using any sort of "cooking beer" or "cooking wine" as these tend to be mostly salt and lacking in deep flavor.  If you're avoiding alcohol, simply swap out the beer for a teaspoon of Vegan Worcestershire.  This condiment adds complex, rich flavors.
 


Step-by-Step Photos:

Nutrition Facts

Amount Per Serving (1/4 recipe)

Calories 119.18
Calories From Fat (3%) 3.93
% Daily Value
Total Fat 0.47g <1%
Saturated Fat 0.1g <1%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 106.89mg 4%
Potassium 586.77mg 17%
Total Carbohydrates 19.68g 7%
Fiber 3.72g 15%
Sugar 5.86g
Protein 4.47g 9%
Calcium 5.35mg <1%
Iron 39.38mg 219%
Vitamin A 2985.7IU 60%
Vitamin C 0.15mg <1%


Portobello Mushrooms have natural umami flavor and steak-like texture which makes them a healthy, vegetarian substitute for meat. Join plant-based Chef Katie Simmons at the farmer's market as she shares recipe ideas and cooking tips. More at: www.plants-rule.com