Do you ever get home from a long day at work, open a bottle of red wine and think “….lets just order take-out tonight” or “lets have cereal for dinner”?
Then this is the recipe for you! It’s fast, has simple ingredients (plus, you already have the wine open), and it’s just so darn tasty! There’s also just something simply wonderful about a steaming pot on the stove on a chilly autumn day.
This recipe appeared in my inbox from a fellow RD colleague at work. At first glace in doesn’t seem too impressive, but I had faith it would be delicious considering who it came from. The subject line read “highly requested recipe,” so it has clearly already been taste tested by many.
My (male, meat-loving) roommate was skeptical of a vegetarian stew but all the skepticism was abolished with just one bite. That being said, for all those die-hard meat-lovers out there, some cooked ground beef/moose or chorizo sausage would be a delicious addition.
I modified the recipe, just a bit, to suit my tastes, feel free to do the same.
Red Wine and Mushroom Stew
- 1.5 Tbsp olive oil
- 2 medium onions thinly sliced
- 4 garlic cloves, minced
- 1 ¾ lb. medium button mushrooms, halved
- 1-398 ml can diced tomatoes (un-drained)
- 1-19oz can or ~2.5 cups cooked green lentils (drained)
- ¾ cup good(ish) red wine (do not substitute or omit)
- 2 -4 tbsp dark brown sugar
- 2.5 Tbsp balsamic vinegar
- 2 Tbsp worcestershire sauce
- 3.5 Tbsp dijon mustard
- 1 Tbsp + 1 tsp dried basil
- salt & pepper to taste
- Parmesan cheese
- Slowly sauté the onions in the olive oil until softened and lightly caramelized
- Add the garlic and sauté until fragrant
- Add the remaining ingredients and cook until mixture is thick
- Serve over rice or potatoes and top with Parmesan cheese