Leek & Wild Mushroom Stew

If you have approximately 45 minutes to spend in the kitchen, Leek & Wild Mushroom Stew might be an outstanding gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For $2.07 per serving, you get a side dish that serves 6. One portion of this dish contains about 7g of protein, 6g of fat, and a total of 215 calories. 961 person found this recipe to be flavorful and satisfying. If you have white wine, carrot, mushrooms, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. It is brought to you by Oh My Veggies. With a spoonacular score of 90%, this dish is awesome. Similar recipes are Leek and Wild Mushroom Stuffing, Wild Mushroom Fennel & Leek Stuffing, and Mushroom and Leek Wild Rice Salad.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat olive oil in a large Dutch oven over medium heat. Add leeks and carrot. Cook 7-8 minutes, or until softened and beginning to turn golden brown. Stir in mushrooms. Cook until juices are released, 3-5 minutes. Add wine, thyme, and sage. Cook 2-3 minutes more, or until liquid has almost evaporated.Add mushroom stock and groats. Bring to a boil, then reduce heat to low. Partially cover and cook 15 minutes, or until groats are tender.

 

Step by step:

1. Heat olive oil in a large Dutch oven over medium heat.

2. Add leeks and carrot. Cook 7-8 minutes, or until softened and beginning to turn golden brown. Stir in mushrooms. Cook until juices are released, 3-5 minutes.

3. Add wine, thyme, and sage. Cook 2-3 minutes more, or until liquid has almost evaporated.

4. Add mushroom stock and groats. Bring to a boil, then reduce heat to low. Partially cover and cook 15 minutes, or until groats are tender.

Nutrition Information:

covered percent of daily need