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Will Dickey
Active Time:35 minsTotal Time:55 minsServings:6Jump to Nutrition Facts
Active Time:35 minsTotal Time:55 minsServings:6
Active Time:35 mins
Active Time:
35 mins
Total Time:55 mins
Total Time:
55 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
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Ingredients
1ouncedried mushrooms, such as porcini or chanterelles
2cupswarm water
3tablespoonsextra-virgin olive oil, divided
2poundsmixed fresh mushrooms, such as cremini, oyster, pioppino and/or shiitake, roughly chopped (about 14 cups)
1(8-ounce) bunch kale, stemmed and chopped
5smallcarrots, peeled and sliced (1/4-inch)
1smallyellow onion, chopped
2tablespoonstomato paste
3cloves garlic, minced
1tablespoonchopped fresh rosemary
½cupdry red wine
4cupsreduced-sodium vegetable broth
½teaspoonsalt
½teaspoonground pepper
¼cupnutritional yeast
3cupscooked tricolor quinoa
DirectionsCombine dried mushrooms and warm water in a small bowl; let stand until the mushrooms soften, about 10 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board, reserving the water. Roughly chop the mushrooms and return them to the water.Will DickeyHeat 1 1/2 tablespoons oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add half of the fresh mushrooms; cook, stirring occasionally, until lightly browned, 10 to 12 minutes. Transfer to a plate. Repeat with the remaining 1 1/2 tablespoons oil and fresh mushrooms.Will DickeyReturn the browned mushrooms to the pot and add kale, carrots and onion; cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in tomato paste, garlic and rosemary; cook, stirring often, until fragrant, about 1 minute. Add wine and stir to scrape up any browned bits on the bottom of the pan. Stir in broth, potatoes, salt, pepper and the soaked mushrooms with the soaking water. Bring to a simmer over low heat and cook, covered, until the potatoes are tender, about 20 minutes.Will DickeyRemove from heat and stir in nutritional yeast. Divide quinoa among 6 bowls and top with the stew.To make ahead:Cool stew to room temperature, about 1 hour. Transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.Originally appeared: EatingWell.com, August 2022
Directions
Combine dried mushrooms and warm water in a small bowl; let stand until the mushrooms soften, about 10 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board, reserving the water. Roughly chop the mushrooms and return them to the water.Will DickeyHeat 1 1/2 tablespoons oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add half of the fresh mushrooms; cook, stirring occasionally, until lightly browned, 10 to 12 minutes. Transfer to a plate. Repeat with the remaining 1 1/2 tablespoons oil and fresh mushrooms.Will DickeyReturn the browned mushrooms to the pot and add kale, carrots and onion; cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in tomato paste, garlic and rosemary; cook, stirring often, until fragrant, about 1 minute. Add wine and stir to scrape up any browned bits on the bottom of the pan. Stir in broth, potatoes, salt, pepper and the soaked mushrooms with the soaking water. Bring to a simmer over low heat and cook, covered, until the potatoes are tender, about 20 minutes.Will DickeyRemove from heat and stir in nutritional yeast. Divide quinoa among 6 bowls and top with the stew.To make ahead:Cool stew to room temperature, about 1 hour. Transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Combine dried mushrooms and warm water in a small bowl; let stand until the mushrooms soften, about 10 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board, reserving the water. Roughly chop the mushrooms and return them to the water.
Heat 1 1/2 tablespoons oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add half of the fresh mushrooms; cook, stirring occasionally, until lightly browned, 10 to 12 minutes. Transfer to a plate. Repeat with the remaining 1 1/2 tablespoons oil and fresh mushrooms.
Return the browned mushrooms to the pot and add kale, carrots and onion; cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in tomato paste, garlic and rosemary; cook, stirring often, until fragrant, about 1 minute. Add wine and stir to scrape up any browned bits on the bottom of the pan. Stir in broth, potatoes, salt, pepper and the soaked mushrooms with the soaking water. Bring to a simmer over low heat and cook, covered, until the potatoes are tender, about 20 minutes.
Remove from heat and stir in nutritional yeast. Divide quinoa among 6 bowls and top with the stew.
To make ahead:
Cool stew to room temperature, about 1 hour. Transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Originally appeared: EatingWell.com, August 2022
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Nutrition Facts(per serving)400Calories10gFat64gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
