• Angelica Larsson

Portobello stew | Tuscan | Vegan | Gluten-free | Fall meals

Hello my lovelies! If there is a flavour I relate so much to fall it would have to be mushrooms. The earthy flavour mixed into a warm stew or soup really bring joy to my soul and the addition of beans and other vegetables really is a match made in food heaven.



5 dl (2 cups) kale

1 1/4 dl (1/2 cup) white wine

200g borlotti beans

100g plum tomatoes

4 large portobello mushrooms

1 large onion

3 garlic cloves

1 bay leaf

2 tbsp olive oil

1 tbsp salt

1 tsp thyme

1/2 tsp white pepper

1/2 tsp basil

1/2 tsp rosemary


Serves 8 people.


Begin with rinsing the mushrooms. Slice them and chop the onion along with mincing the garlic. Pop a pan on medium high heat and pour in the olive oil, once it's brought to heat and fry the mushrooms, onion and garlic until onion looks translucent.


Pour in the white wine and cook until it's reduced halfway.


While it's reducing rinse the tomatoes and slice them in half. Pop them into the stew along with the kale, bay leaf, thyme, basil, rosemary, salt and pepper.


Give it a stir and reduce the heat to low and pop on a lid. Cook for another 10 minutes.


Add the beans and cook for another 5 minutes.


Now it's ready to enjoy, I serve my stew with rice.

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