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A couple of years ago when I was anticipating a visit from my vegetarian daughter, I was looking for a good vegatarian recipe to make for dinner. The recipe I found for Italian Mushroom Stew looked very good, and believe me, it is very yum! I have altered the original recipe a bit, because Jim and I are not vegetarians, and we do like the flavor that a little bit meat adds to this dish. If you don’t eat meat, just leave out the sausage, the mushrooms will have a flavor all their own. This is of course, gluten free.
8 oz white button mushrooms, slice half, finely dice the other half
8 oz portabella mushrooms, chopped
2 Tbs. olive oil
1 medium onion, chopped
1 cup diced celery
4-5 cloves garlic, minced (I use a whole head of garlic, but we love garlic)
1 Italian sauage, remove the casing and crumble up (about 1/4 lb)
2 16 oz cans stewed or diced tomatoes
1 can water
1/2 lb. fresh or frozen greenbeans, cut in 2-inch pieces
1 tsp. dried basil (I use more, use your discretion)
1 tsp. dried italian seasoning
1/2 tsp. dried thyme
Salt and freshly ground black pepper to taste
Sautee the mushrooms, onion, celery, and garlic until the onions are clear. Add the Italian sausage, and cook until the sausage is browned. Add all the rest of the ingredients, bring to a boil. Turn down heat, cover and simmer for an hour. Serve over rice or pasta.
To go with this delish stew tonight, I made some bread sticks from a prepackaged mix from Chebe. They were ok, but could have been better if I cooked them just a bit longer. With this mix, you add two tablespoons of oil, 2 eggs, and 1 cup of cheese, and then knead the dough with your hands until it is smooth. It reminded me of making sausage balls with Bisquick back when I still ate wheat, so I am thinking I might try making some sausage balls next time just to see how they turn out. Hmmmm…
