PCC Mushroom Stew

PCC Mushroom Stew

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  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 3 ribs celery, diced
  • 1 carrot, peeled and diced
  • 1/4 pound portobello mushrooms, sliced
  • 1/4 pound crimini mushrooms, sliced
  • 1/4 pound white button mushrooms, sliced
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 bay leaf
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup red wine
  • 8 ounces mushroom broth
  • 1 cup water
  • 2 cups tomato sauce
  • 3/4 pound russet potatoes, cut into 1-inch cubes
  • 1 cup frozen peas
  • 1/4 cup chopped fresh parsley


In a large skillet, heat oil over medium heat. Add onions, celery, carrots and mushrooms; sauté for 3 minutes or until mushrooms give up their liquid. Add thyme, oregano, bay leaf, garlic, salt and pepper. Deglaze the pan with wine. Bring mixture to a boil, and then add broth, water and tomato sauce. Return to a boil.

Add potatoes and lower the heat; simmer for 25 to 30 minutes, until potatoes are soft. Add frozen peas during the last 5 minutes of cooking. Garnish with chopped parsley.