Course Type
Main Course
Dietary Restrictions
Vegetarian, Vegan, Gluten-Free
4-6 Servings
Ingredients
1lb of assorted fresh mushrooms
1 large onion
2 cloves of garlic
2 tablespoons of olive oil
4 cups of vegetable broth
1 cup of red wine
2 large carrots
2 large potatoes
A handful of fresh parsley
A pinch of dried thyme
Salt and pepper to taste
Cooking Utensils
Large pot
Knife
Wooden spoon
Ladle
Instructions
1. Dice the onion, mince the garlic, and slice the mushrooms, carrots, and potatoes into bite-sized pieces.
2. Heat the olive oil in a large pot over medium-high heat.
3. Add the onions and garlic to the pot and sauté until the onions are soft and translucent.
4. Add the mushrooms to the pot and sauté until they start to brown.
5. Pour the vegetable broth and red wine into the pot, then add the carrots and potatoes.
6. Stir in the fresh parsley, dried thyme, salt, and pepper.
7. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the vegetables are soft.
8. Taste the stew and adjust the seasonings as needed.
9. Ladle the stew into bowls and enjoy!
