- 8 oz portobello mushrooms, cleaned
- 1 medium shallot
- 3 cloves garlic
- 1 large carrot
- 1 lb potatos, red or gold
- 1/2 cup red wine
- 3-4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp cornstarch
- 2 tbsp chopped fresh parsley
- Cut mushrooms and potatoes into bite sized chunks, thinly slice shallot (I used my mandolin), dice carrot and mince garlic.
- Heat a drizzle of oil in a large pot over medium heat. Sautee mushrooms until tender, 7-9 minutes. Remove mushrooms and set aside.
- In the same pot, add a drizzle more oil and sautee shallot until translucent, 3-5 minutes. Add garlic and cook an additional 30 seconds. Add in carrot, potatoes, wine, 3 cups broth, herbs and salt and pepper to taste. Bring to a boil, reduce to a simmer and allow to cook for 30 minutes. Add in additional broth if neccessary.
- In a small bowl, combine cornstarch with 2 tbsp warm water. Whisk to make a slurry and stir into stew. Add mushrooms back to pot and allow to thicken all together, around 10 minutes. Stir in chopped parsley and serve immediatly.