Mushroom and Vegetable Stew – instantlydelicious.com – Instantly Delicious

Long before Julie & Julia, I was a fan of Julia Child.  As a very young girl, I would watch her shows on public television with my mom.  I even called myself Julie the Child.  As a young woman, I received my very own copy of Mastering the Art of French Cooking. Unlike Julie Powell who cooked her way through the entire book, I have only made the ​boeuf bourguignon (did I spell that right?) and mayonnaise. The boeuf bourguignon is what my Aunt Jane prepares every Christmas Eve, and it is a dish which holds a special place in my heart.  It is what inspired me to make this Mushroom and Vegetable Stew ​in the Instant Pot®. I did not even have burgundy wine, but I did have pearl onions, tons of mushrooms, and a desire to create a beef-less stew for dinner.  It had the essence of boeuf bourguignon (now I am just having fun typing it) and was perfect for a chilly night.
Traditional boeuf bourguignon simmers for hours.  My mushroom vegetable stew cooks in a fraction of the time.  I am able to brown my mushrooms and deglaze with wine right in the pot, using the saute function.  I love when everything cooks in one pot.  The cook time under pressure is only 5 minutes, and because of the starchy potatoes, no additional thickeners are needed. It is completely gluten-free. This is a perfect dish for all sorts of eaters. Even my meat-eating husband honestly couldn’t tell there wasn’t any beef until he had taken a few bites.  This mushroom and vegetable stew would be delicious over warm, creamy polenta, or even noodles.
Mushroom and Vegetable Stew
​Serves 4

Ingredients:

​2 teaspoons olive oil
​1 lbs. mushrooms, sliced
​10 oz. pearl onions (if fresh, follow package directions for peeling)
2 carrots, peeled and chopped
​3 starchy potatoes, peeled and diced into 1/2 inch pieces (I used russet)
​2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
​1/2 teaspoon dried rosemary
​1  1/2 teaspoons salt
1/2 teaspoon pepper
​1 cup red wine
1 cup water

​Directions:

​1. Heat oil in the Instant Pot® until shimmering, using the saute function.  Add mushrooms and saute until browned and all the liquid has evaporated.  This could take 10-12 minutes, depending on your mushrooms. 

​2. Add the onions, carrots, potatoes, and tomato paste.  Stir to coat.  Deglaze with red wine.

​3. Add remaining seasoning and water.  Set the Instant Pot® to manual – high pressure, making sure the valve is in the sealing position. Adjust the time for 5 minutes.  When finished, do a quick pressure release by turning the valve to venting.  Set the pot to saute, and allow the sauce to thicken for an additional 2-3 minutes.  Serve over polenta or noodles.

​Enjoy,

​Julie

jaywalk
3/1/2017 01:00:54 pm

for you “mushroom & vegetable stew” you said 1 cup red wine … is that any kind of red wine??? my neighbor gave me a bottle of red wine – so thought i would try this in my new instant. thanks for the help.


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3/2/2017 01:17:32 pm

Sure. I just use whatever I have opened in the fridge. Obviously, not a sweet wine, but any red wine will work.


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