Vegetarian Mushroom Stew

Name: Vegetarian Mushroom Stew Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2
Ingredients: 1 Portabella Mushroom Cap cut into 1 inch chunks; 1 cup Veg Broth; 1/4 c flour; 1 egg white; 1/2 c onion chopped; 1 medium potato peeled and chopped into 1/2 in. chunks; 10 baby carrots cut in thirds; 1 bay leaf; 1 clove garlic minced; 1 Tbsp worstershire

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 2

Ingredients

1 Portabella Mushroom Cap, cut into 1 inch chunks1 cup Veg Broth1/4 c flour1 egg white1/2 c onion, chopped1 medium potato, peeled and chopped into 1/2 in. chunks10 baby carrots, cut in thirds1 bay leaf1 clove garlic, minced1 Tbsp worstershire

Directions

Heat Olive Oil in large saucepan over medium-high heat. Dip mushroom chunks in egg white, then in flour. Add to hot oil, allow to brown, stirring as needed. Add onion and garlic, cook 2 minutes. Add broth and remaining ingredients. Stir, bring to a boil, then reduce heat and simmer for about an hour. Stir occassionally, add broth if becomes too thick. Ready to serve when vegatables are softness you desire. Makes 2 servings. Great with whole wheat rolls and a large green salad.

Number of Servings: 2

Recipe submitted by SparkPeople user APRYLKAE.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 325.6
Total Fat: 14.0 g
Cholesterol: 0.0 mg
Sodium: 541.2 mg
Total Carbs: 43.3 g
Dietary Fiber: 5.3 g
Protein: 8.6 g

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Member Reviews

AHEALTHIERME9
I'm going to try this! It sounds delicious!

I like the idea of dipping the mushrooms in the egg white and flour and then browning in the olive oil... That in itself could be a wonderful appetizer or added to pasta or chicken/beef dishes!

I'll let you know how it turns out. Thanks! - 9/22/09