Meal Kit
Smoky Portuguese Winter Stew
With Portobello Mushrooms and Crusty Baguette
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Wheat
-
Under %{max_calories} caloriesVegetarian
Chef
Jacqueline Fisch
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)
- 1 Russet Potatoes
- 1 Yellow Onion
- 2 Portobello Mushrooms
-
1 Mini Baguette
- 3 oz. Carrots
- 2 oz. Thyme Sprigs
- ½ oz. Dijon Mustard
- ½ fl. oz. Liquid Smoke
- 2 Garlic Cloves
- 2 Parsley Sprigs
- 1 Vegetable Bouillon Cube
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
-
Nutrition (per serving) QPGb6g3E
-
Calories330
-
Carbohydrates70g
-
Net Carbs64g
-
Fat1g
-
Protein11g
-
Sodium630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Large Pot
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
-
1 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.
-
2 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.
-
3 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.
-
4 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.
-
5 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.
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
