Mushroom stew for me and you
By Brittney MacDonald, Life & Style Editor
- 1 tbsp olive oil
- 1/3 cup white wine
- 1 ½ cups vegetable or beef stock
- 1 large white onion (diced)
- 2 tsp rosemary (chopped)
- 1 cup portabella mushrooms (chopped)
- 1 cup white mushrooms (sliced, chopped or whole)
- 1 can of peeled tomatoes
- 2 cloves of garlic (minced)
- 2 tsp paprika
- 1 cup of sour cream
- 2 tbsp flour
In a medium sized pot, heat the oil and begin sautéing the onions with the rosemary and garlic. Do this until the onions become semi-translucent. It should take about 10 minutes.
Do a quick splash of white wine and add the mushrooms. Sauté those for an additional 5 minutes, or until the mushrooms have darkened to indicate they’re cooked.
Once the mushrooms are cooked, add in the stock, as well as some salt and pepper to taste, and the canned tomatoes. Cover this and let it simmer on low heat for about 30 minutes.
In a separate bowl, mix the flour and a bit of water until its smooth—it should look like milk. Add in the sour cream and stir thoroughly. Increase the heat to medium and pour the flour mixture into the mushroom mixture before stirring slowly. Make sure everything is evenly mixed and there are no clumps of flour.
Serve over boiled potatoes or on its own with a few slices of crusty bread for additional yum. This recipe is perfect if you’re serving people with dietary restrictions. It is completely gluten free, and if you want to turn this recipe vegan, simply use cashew non-dairy sour cream and vegetable stock. You can either make these at home, or buy them in the store; it doesn’t make a difference.