Join us in the Serendipity Farmhouse Test Kitchen as we prepare a delectable meatless meal. Try out this Tuscan Portobello Stew – it’ is a perfect dish for Lent.
Hello my friends! Chef Blondie here. Welcome to our test kitchen. In this post and the accompanying video we’re going to test a recipe from the Taste of Home called Tuscan Portobello Stew. We’ve never made this before, but it looked enticing to me. It’s meatless and I can never pass on a dish with portobello mushrooms. So, my staff and I said, “Let’s give it a go.”
Tuscan Portobello Stew – Recipe Highlights
What sets this recipe apart? Our rigorous testing uncovered many good things. Here’s what we found:
- Tuscan-Inspired: This dish is infused with the rustic flavors of Tuscany; it’s a culinary journey to the Italian countryside.
- Lenten-Friendly: We found it to be a nourishing meatless meal that’s perfect for those days of abstinence during Lent.
- Farmhouse Simplicity: This is a simple, one-pot meal using fresh ingredients, right from our country kitchen.
Why You’ll Love It
Are you going to like this dish? While tastes differ, some things like a warm hearty stew seem to make most people happy. Here’s why we think you’re going to love this dish;
- Healthy and satisfying: Going back for seconds of this dish is not a problem. It’s full of goodness.
- Bursting with rich, earthy flavors: – I just love portobello mushrooms, and this dish gives you that rich flavor you can’t resist.
- Ideal for vegetarians and vegans: This dish will add some excitement and variety to your menu.
- Perfect for cozy family dinners: It’s not necessary to wait for a cold night in winter to have this dish. It would be good on any day of the year.
Check out our video.
In our video, I will guide you through the steps of creating this hearty and flavorful stew. And while you’re watching you’ll have the opportunity to learn about our granddaughter’s recent European travels.
If you’re looking for another Lenten meal idea, check out How to Make Jacques’s Lentil Salad.
Tuscan Portobello Stew
Notes
Here are some good substitutes for cannellini beans:
- Navy Beans: They have a similar texture and mild flavor.
- Great Northern Beans: These beans are slightly larger but have a comparable taste and consistency.
- Butter Beans: Also known as lima beans, they can provide a creamy texture.
- Chickpeas: These offer a different flavor profile but work well in many dishes.
- Black Beans: They have a bolder flavor and can add a nice contrast.
- Pinto Beans: These are also a good alternative, with a creamy texture when cooked.
Ingredients
- 2 large portobello mushrooms, coarsely chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- ½ cup white wine or vegetable broth
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cups chopped fresh kale
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary, crushed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
Instructions
- In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add wine. Bring to a boil; cook until liquid is reduced by half. Stir in tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes.
- Add beans; heat through. Discard bay leaf.
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