Makes: 4 servings
Total time: 1 hour, 30 minutes, cook time: 1 hour, prep time: 30 minutes
- 4 large Portobello mushrooms, sliced into 3/4-inch pieces
- 1/2 cup white wine
- 1 tablespoon olive oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 3 tablespoons potato flour
- 1 teaspoon rubbed sage
- 1 teaspoon fresh basil
- 3 cups vegetable broth
- 4 potatoes, quartered
- 4 carrots, cut into 3-inch pieces
- Salt and freshly ground black pepper or lemon pepper, to taste
- 2 teaspoons aged balsamic vinegar
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- Preheat the oven to 350 degrees F
- In a large saucepan, heat 1/4 cup of the wine and add the mushroom slices. Allow them to cook through and brown a bit. Turn them occasionally and then set aside when done.
- Add the remaining 1/4 cup wine to the pan and add the onion and garlic. Caramelize the onions by stirring them until they begin to brown. Remove the onions from the pan and set aside.
- Mix the flour, sage, and basil together in a small bowl. Stir in 1/4 cup of the broth to create a paste, and pour the mixture into the same pan you used for the mushrooms and onions.
- Stirring over medium heat, slowly add the rest of the broth.
- When the mixture just starts to boil, turn the heat off and add any additional seasonings you prefer.
- Add the potatoes, carrots, salt and pepper, and balsamic vinegar to the mixture. If more liquid is needed, add more broth.
- Add the mushrooms and onions to the mixture and ladle into a large oven-safe dish with a lid.
- Add the sprigs of rosemary and thyme. Place the lid on and bake for 1 hour.
- Remove from the oven and serve hot.
Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)
- Calories: 270
- Fat: 9 g
- Carbs: 40 g
- Protein: 10 g