Mushroom and Potato Stew

[Guest guest]

Thanks to Karen's recommendation, I've gotten this book but so far have only

tried a couple of recipes. My apologies to all I've offended by posting recipes

w/ dairy products. I have an unsatiable sweet tooth, and in the recipes I post I

usually substitute Not Egg or ground flax seed or apple sauce or tofu when it

calls for eggs and I always use soy milk and I'm able to buy a sour cream and

cream cheese made with tofu. I choose to post recipes as they are printed, then

others can choose to substitute what they like. My sincere apologies to any

I've offended.

 

 

* Exported from MasterCook *

 

Mushroom and Potato Stew

 

Recipe By :Madhur Jaffrey's World Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound medium white or porcini mushrooms

1/4 cup olive oil

1 medium onion -- peeled and finely chopped

3 cloves garlic -- peeled and finely chopped

2 celery stalks -- peeled and finely chopped

1 medium carrot -- peeled and finely chopped

2 large tomatoes -- peeled and finely chopped

2 medium potatoes (3/4 lb) -- peeled and cut into 3/4-inch dice

1 teaspoon finely chopped fresh rosemary

OR

1/2 teaspoon dried rosemary, well crumbled

1 teaspoon chopped fresh thyme OR 1/2 teaspoon dried

1 cup dry white wine (dry vermouth works well

here)

1 to 1 1/4 teaspoons salt

freshly ground black pepper

 

Wipe off the mushrooms with a damp cloth and cut each in half lengthwise.

Put the oil in a wide pan set over medium-high heat. When hot, put in the

onion, garlic, celery, and carrot. Stir and fry until they soften, turning the

heat down a bit if they seem to brown. Now put in the mushrooms and stir for a

minute. Add the tomatoes, potatoes, rosemary, thyme, wine, salt, and pepper to

taste and bring to a boil. Cover, turn the heat down to low, and simmer gently

for 30 minutes, or until the potatoes are tender.

 

Description:

" This is a wonderful stew to which I sometimes add cubes of lightly

browned bean curd or cooked beans. Serve with a crusty bread or rice

and a green salad. "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 157 Calories (kcal); 14g Total Fat; (75% calories from fat); 1g

Protein; 9g Carbohydrate; 0mg Cholesterol; 563mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

Hi,

 

I don't think you've offended us. Not to speak for Karen, but this list is

" vegetarian " , not strictly vegan. Thanks for posting all those recipes!

 

Karen

-

<jkujawa

<Veg-Recipes >

Tuesday, December 14, 1999 8:27 AM

Mushroom and Potato Stew

 

 

> jkujawa

>

> Thanks to Karen's recommendation, I've gotten this book but so far have

only tried a couple of recipes. My apologies to all I've offended by

posting recipes w/ dairy products.

[Guest guest]

No reason to apologize: this isn't a vegan list and most of the members

are not vegan, according to a list survery Karen did months ago.

 

 

Kathleen

At 01:27 PM 12/14/99 Time, you wrote:

>jkujawa

>

>Thanks to Karen's recommendation, I've gotten this book but so far have

only tried a couple of recipes. My apologies to all I've offended by

posting recipes w/ dairy products. I have an unsatiable sweet tooth, and in

the recipes I post I usually substitute Not Egg or ground flax seed or

apple sauce or tofu when it calls for eggs and I always use soy milk and

I'm able to buy a sour cream and cream cheese made with tofu. I choose to

post recipes as they are printed, then others can choose to substitute what

they like. My sincere apologies to any I've offended.

>