Vegetarians and meat eaters alike will love this comforting mushroom stew, perfect for a winter day. Serve over mashed potatoes, rice or buttered egg noodles.
Ingredients
- 2 tbsp canola oil
- 2 (6 oz) pkgs portabella mushrooms, sliced
- 2 (8 oz) pkgs sliced baby bella mushrooms
- 1 (4 oz) pkg mushroom blend (crimini, shiitake, oysters)
- 4 medium carrots
- 2 tbsp tomato paste
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 (12 oz) bottle dark beer or 1 ½ cups vegetable broth
- 1 (14.4 oz) pkg frozen pearl onions
- 1 (0.66 oz) pkg Nature's Promise ® Organic Thyme
- 1 bay leaf
- 1 (24 oz) pkg Nature's Promise ® Yukon Gold Mashed Potatoes, to serve
- Chopped parsley, to serve
Steps
- Set Instant Pot® to sauté on high and add oil. Cut sliced portabella mushrooms in half. To Instant Pot®, add portabella mushrooms and cook until slightly softened, 5 minutes. Stir in baby bella mushrooms and mushroom blend. Cook until mushrooms have released liquid and are beginning to brown, another 5 minutes. Season with salt and pepper.
- Meanwhile, peel carrots and cut into 2” pieces. Cut each piece in half lengthwise (quarter any larger carrots, if needed). When mushrooms are tender, stir in tomato paste and garlic. Cook until fragrant, 1 minute. Add flour and stir to coat. Cook 1 minute, stirring constantly. Add beer and ½ cup water, scraping up any browned bits on bottom of pot. Turn off the sauté function. Stir in carrots, pearl onions, thyme and bay leaf. Season with salt and pepper.
- Lock the lid and close pressure release valve. Set Instant Pot® to pressure cook on high for 8 minutes. When done, use the quick release method to release the pressure. Carefully remove bay leaf and thyme sprigs. Season with salt and pepper. Serve with mashed potatoes. Garnish with parsley to serve.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
Tags
- one pot
- Nut Free
- Plant-based
- quick
- vegetarian
- fast
- Guiding Stars
- Entertaining
- Meal Prep
- Egg Free