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Wild Mushroom Stew
Source: dLife

Hearty stew with a variety of wild mushrooms and a tomato based broth.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 209.6
Total Carbs 34.0 g
Dietary Fiber 10.2 g
Sugars 20.3 g
Total Fat 1.9 g
Saturated Fat 0.2 g
Unsaturated Fat 0.3 g
Potassium 558.9 mg
Protein 7.6 g
Sodium 749.4 mg
Dietary Exchanges
1/2 Fat , 5 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 oz  Mushrooms, porcini, dried
0 1/2 cup  red wine
0 1/4 cup  cold water
4 each  medium onions
3 each  medium garlic cloves
1 tsp  olive oil
1 each  large red bell peppers
4 cup  fresh mushroom slices
1 tsp  dried basil
1 tsp  ground thyme
3 cup  canned whole peeled tomatoes
1 cup  frozen green peas
0 3/4 cup  Sauerkraut
1 pinch  salt and pepper
  1. Place the dried porcini, red wine, and water in a small saucepan. Bring to a boil on high heat. Immediately remove from the heat and set aside to soak for about 20 minutes.
  2. In a large soup pot, saute the onions and garlic in the olive oil for 2 minutes. Add the bell pepper and cook on low heat for about 10 minutes, stirring occasionally to prevent sticking. Add the sturdier varieties of fresh mushrooms first, such as portabella, cremini, brown, and moonlight (if you are using). Stir in the basil and thyme and cook for 5 minutes more.
  3. Remove the porcini from the wine, squeeze dry, rinse with cold water, chop, and add to the stew. Strain the wine and stir it into the stew. Stir in the tomatoes, peas, and sauerkraut. Add the more delicate fresh mushrooms you may be using, such as oyster, shiitake, or chanterelle. Serve right away. Season with salt and pepper.

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