Recipe for Portobello Mushroom Stew 
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Yield:
1
Ingredients:
Amount Ingredient
6 tbl olive oil
1/2 lb rutabagas cut into large dice
1/2 lb parsnips cut into large dice
1/2 lb carrots cut into large dice
1/2 lb shallots halved
1/2 lb portobello mushroom caps quartered
1/2 tsp minced garlic
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 cup red wine plus
2 tbl red wine
1 can crushed tomatoes - (16 oz)
2 cup Mushroom Stock For Portobello Stew (see recipe)
1/4 cup water
1/4 cup all-purpose flour
1/2 tsp salt or to taste
1/2 tsp freshly-ground black pepper or to taste
Instructions:
Instructions: In a large Dutch oven over medium-high heat, heat the olive oil. Add the rutabagas, parsnips, carrots and shallots. Cook, stirring frequently, until browned and caramelized, about 12 to 15 minutes. Add mushrooms, garlic, rosemary and thyme. Cook 10 minutes, stirring occasionally.

Add the wine, and stir to deglaze the pan. Add the tomatoes and mushroom stock and bring to a boil. Cover, reduce heat to low and simmer for about 45 minutes.

In a small bowl, whisk together the water and flour. Stir into stew and cook, uncovered, for another 15 minutes, stirring frequently.

Season with salt, pepper and lemon juice. Serve at once or cool to room temperature and refrigerate.

This recipe yields about 12 cups.

Comments: This dish is among a host of "jazzed up" diner items youll find on the menu of ROXX Tavern and Diner

Yield: 12 cups

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