Nothing says winter like a hearty stew. Normally prepared with beef, and using whatever veggies were on hand, this version gets a lighter makeover by swapping out beef for Portobello mushrooms. A plant-based diet staple for that chewy oh-so delicious umami flavor we crave. I have fond memories of feeding red peppers through a press to make the Portuguese red pepper paste my family loved to smother on everything from potatoes, to fish, to vegetables. This hearty family favorite tastes best served with crusty bread (in Portuguese we call this “papo secos”) and eaten by the fire under an oversized blanket with a generous pour of the best red wine you can afford.