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Mushroom Provençal Stew

Winter 2010
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food and drink

BY: Nettie Cronish

Mix your mushrooms—button, shiitake, portobello, cremini and oyster. They have a rich meaty texture and a savoury intense flavour. Prepare vegetable stock from scratch (recipe below) or use vegetable powder, bouillon cubes or Tetra Pak stock. Cut the vegetables the same size, about ½-inch (1-cm) dice, for even cooking. Vegetables, except for potatoes, can be prepared a couple of days ahead; cover and refrigerate.

½ cup (125 mL) extra-virgin olive oil, divided
1½ cups (375 mL) finely chopped Vidalia onion
2 tbsp (25 mL) chopped garlic
1½ lbs (750 g) mushrooms, thinly sliced
1 tsp (5 mL) soy sauce
1 cup (250 mL) diced carrots
1 cup (250 mL) diced celery
1 cup (250 mL) diced red peppers
10 cups (2.5 L) vegetable stock, divided1 cup (250 mL) dry red wine
1½ lbs (750 g) Yukon Gold potatoes, diced
2 tsp (10 mL) dried thyme
2 tsp (10 mL) dried marjoram
1 tsp (5 mL) salt
Pinch of cayenne
½ tsp (2 mL) black pepper
¼ cup (50 mL) unbleached white flour
½ cup (125 mL) tomato paste

1. In a large skillet, heat ¼ cup (50 mL) oil over medium heat. Add onion; cook 5 minutes or until tender. Stir in garlic; add mushrooms in batches, starting with about 2 cups (500 mL). When softened, add next batch, cooking each about 5 minutes. Then add soy sauce.

2. Stir in carrots, celery, red peppers and 1 cup (250 mL) of stock. Simmer for 15 minutes or until softened, covered.

3. In a large soup pot, combine 7 cups (1.75 L)stock, wine, vegetable mixture including liquids, potatoes, thyme, marjoram, salt, cayenne and pepper. Bring to a boil; cover and reduce heat to a simmer for 10 minutes.

4. In a small pot, heat ¼ cup (50 mL) oil. Whisk in flour; cook for 1 minute. Add tomato paste; whisk for 1 minute. Add 1 cup (250 mL) vegetable stock; whisk for 1 minute. Add a second cup (250 mL) of stock; whisk for 2 minutes.

5. Stir into vegetables in soup pot. Cook for 15 minutes on low heat, covered.

Serves 6 to 8

What to Serve

LCBO#:1545
$22.95  
LCBO#:334037
$3.20  
201001020.jpg
food and drink

Mushroom Provençal Stew

Winter 2010

BY: Nettie Cronish

Mix your mushrooms—button, shiitake, portobello, cremini and oyster. They have a rich meaty texture and a savoury intense flavour. Prepare vegetable stock from scratch (recipe below) or use vegetable powder, bouillon cubes or Tetra Pak stock. Cut the vegetables the same size, about ½-inch (1-cm) dice, for even cooking. Vegetables, except for potatoes, can be prepared a couple of days ahead; cover and refrigerate.

½ cup (125 mL) extra-virgin olive oil, divided
1½ cups (375 mL) finely chopped Vidalia onion
2 tbsp (25 mL) chopped garlic
1½ lbs (750 g) mushrooms, thinly sliced
1 tsp (5 mL) soy sauce
1 cup (250 mL) diced carrots
1 cup (250 mL) diced celery
1 cup (250 mL) diced red peppers
10 cups (2.5 L) vegetable stock, divided1 cup (250 mL) dry red wine
1½ lbs (750 g) Yukon Gold potatoes, diced
2 tsp (10 mL) dried thyme
2 tsp (10 mL) dried marjoram
1 tsp (5 mL) salt
Pinch of cayenne
½ tsp (2 mL) black pepper
¼ cup (50 mL) unbleached white flour
½ cup (125 mL) tomato paste

1. In a large skillet, heat ¼ cup (50 mL) oil over medium heat. Add onion; cook 5 minutes or until tender. Stir in garlic; add mushrooms in batches, starting with about 2 cups (500 mL). When softened, add next batch, cooking each about 5 minutes. Then add soy sauce.

2. Stir in carrots, celery, red peppers and 1 cup (250 mL) of stock. Simmer for 15 minutes or until softened, covered.

3. In a large soup pot, combine 7 cups (1.75 L)stock, wine, vegetable mixture including liquids, potatoes, thyme, marjoram, salt, cayenne and pepper. Bring to a boil; cover and reduce heat to a simmer for 10 minutes.

4. In a small pot, heat ¼ cup (50 mL) oil. Whisk in flour; cook for 1 minute. Add tomato paste; whisk for 1 minute. Add 1 cup (250 mL) vegetable stock; whisk for 1 minute. Add a second cup (250 mL) of stock; whisk for 2 minutes.

5. Stir into vegetables in soup pot. Cook for 15 minutes on low heat, covered.

Serves 6 to 8

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