Smoky Portuguese Winter Stew

With Portobello Mushrooms and Crusty Baguette

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat

Calories Conscious
A note about serious food allergies

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.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 1 Yellow Onion
  • 2 Portobello Mushrooms
  • 3 oz. Carrots
  • 1 Russet Potatoes
  • 2 Thyme Sprigs
  • 2 Parsley Sprigs
  • 1 Vegetable Bouillon Cube
  • ½ oz. Dijon Mustard
  • ½ fl. oz. Liquid Smoke
  • Info
    1 Mini Baguette
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Large Pot
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Preheat the oven to 350 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Cut garlic and onion into a fine dice. Remove gills from mushroom cap using a spoon. Chop mushroom cap, carrots and potatoes into roughly 1" cubes. Stem thyme. Cut parsley into a dice.

  • Step 2 - Cook the Vegetables

    Cook the Vegetables

    In large pot, heat 2 Tbsp. olive oil over medium-high heat. Add garlic and onions and sauté for 2-3 minutes, or until the onion is translucent. Add the diced potato, carrot, mushroom, chopped thyme (reserving a pinch for garnish), bouillon cube, and two cups of water and bring to a boil. Stir occasionally to dissolve the bouillon cube.

  • Step 3 - Simmer the Stew

    Simmer the Stew

    Once boiling, reduce the heat to low, add Pimentão paste, mustard, and liquid smoke to taste (things can get smoky quickly:be sure to taste as you go). Cover with a lid and simmer 25 minutes. Stew is ready when the potatoes and carrots are fork tender. Salt and pepper to taste.

  • Step 4 - Toast the Baguette

    Toast the Baguette

    Cut the baguette in half and place on the prepared baking sheet. Lightly brush with olive oil and a dash of salt and pepper, if desired. Bake in the oven until baguette halves reach desired crispiness. Remove from oven and keep warm until ready to serve.

  • Step 5 - Plate the Dish

    Plate the Dish

    Spoon a generous helping of the stew into soup bowls. Garnish with fresh parsley and any remaining thyme. Serve alongside a toasted baguette half.