Vegetarian Mushroom Stew

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Vegetarian Mushroom Stew calories by ingredient


Introduction

Meatless stew, great for a chilly autumn evening. Meatless stew, great for a chilly autumn evening.
Number of Servings: 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

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.

Member Ratings For This Recipe


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    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