This is a delicious, hearty, heart-friendly vegetarian stew. I serve it with polenta, but it would be equally yummy ladled over mashed potatoes, sweet mashed potatoes or rice. Garnish with fresh herbs.

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Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
20 mins
total:
1 hr 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.

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  • Heat oil in a large pot over medium high heat and cook and stir onion until soft, about 5 minutes. Reduce heat to medium; stir in garlic, thyme, and cloves and cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.

  • Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.

  • Bring vegetable stock to a boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.

Cook's Note:

You can stir a small handful of fresh herbs into the polenta after cooking, if desired.

Nutrition Facts

424 calories; protein 17.7g 35% DV; carbohydrates 65.4g 21% DV; fat 12.8g 20% DV; cholesterol 4.2mg 1% DV; sodium 988.3mg 40% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/02/2020
This is healthy comfort food! I used what I had on hand - quinoa, 2 cans diced tomatoes, and even some vegan crumbles for extra protein. We loved it! The ground cloves added a nice little hint of unexpected flavor. I will make this again! Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/14/2019
Very tasty & hearty! I used diced canned tomatoes with juice & added about a 1/4 cup of dry white wine. Served over mashed potatoes. Delicious! The chopped parsley added a bit of freshness that was wonderful. Will definitely make it again. Read More
(2)
Rating: 5 stars
03/31/2017
Nice vegetarian stew perfect for lent or meatless Mondays. Will make again. Read More
Rating: 4 stars
07/19/2019
I used canned whole peeled tomatoes and fresh cherry tomatoes. I used the veggie stock to prepare orzo instead of polenta my husbands favorite. Read More
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Rating: 5 stars
04/02/2020
This is healthy comfort food! I used what I had on hand - quinoa, 2 cans diced tomatoes, and even some vegan crumbles for extra protein. We loved it! The ground cloves added a nice little hint of unexpected flavor. I will make this again! Read More
Rating: 5 stars
01/05/2020
Very tasty and easy to make! I used about 5 kinds of mushrooms for texture and flavor. Served with Rice Read More