Scottish Mushroom Stew

Scottish Mushroom Stew


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Prep Time: 20 Min
Cook Time: 4- - 45 Min

​Yields: 5 - 6 Servings

 

1. Begin melting the butter together with the garlic & pepper flakes in a 12” cast iron skillet set to medium. Once bubbly and melted, let the garlic simmer for a minute (without burning) before adding in the sliced onions and fresh thyme. Season with salt & pep, stir, and cook for 6 – 7 minutes. Add the carrots and season again with salt and pepper. Stir and continue to cook for 4 – 5 minutes. Add the creminis along with another generous pinch of salt and pepper, stir, and cover for approximately 5 minutes until mushrooms have cooked down significantly.

 

1. Stir in the tomato paste and let that cook for a minute before sprinkling in the all-purpose flour. Stir until raw flour has disappeared and cook for a minute or two. Add the red wine, making sure to scrape the bottom of the skillet for any crispy bits. Next, pour in the broth, Worcestershire sauce, and browning sauce. Bring to a boil and once bubbly, add the bay leaf and half a teaspoon of salt, reduce heat to medium low, cover, and simmer for 20 minutes.

                Grocery List

• 3 Tbsp. Unsalted Butter
• 2 Onions, halved and sliced
• 1 large Carrot, peeled, halved lengthwise, and sliced
• 680g Cremini Mushrooms, sliced
• 4 cloves Garlic, crushed and minced
• 2 Tbsp. Tomato Paste
• 1/3 C Red Wine
• 400ml PC Brand Plant-Based Beef Broth (Or Vegetable Broth)
• 2 Heaping Tbsp. AP Flour
• 4 sprigs Fresh Thyme
• 4 Tbsp. Vegetarian Worcestershire Sauce
• 1 Tbsp. Browning Sauce
• ½ Tsp. Red Pepper Flakes
• ½ Tsp. + Sea Salt
• 1 Bay Leaf
• Cracked Pepper

Here's a link to the original recipe and inspiration for my version.
tinnedtomatoes.com/2020/05/scottish-mushroom-stew.html