Dinner Week 1A: Mushroom Austrian Stew

2018-12-10 20.21.54
Mushroom Austrian Stew

So the cookbook I’m using describes this as an “Austrian Stew”. I can’t tell if they mean goulash or some other sort of stew. So I’m sticking with just the generic “Austrian Stew.”


2 tbsp coconut oil

2 lbs cleaned, sliced button mushrooms

2 onions, sliced

2 tbsp tomato paste

1/2 c. zinfandel or Chianti

14 oz. can of Italian tomatoes

2 c. hot water

1/2 c. plain tomato sauce

2 garlic cloves minced

1 tbsp fresh parsley

1 tsp each allspice, salt and dried thyme

1/2 tsp each pepper, cloves, and nutmeg

Parmesan for serving- or leave out if vegan

1/2 c. brown rice for serving

  • Heat oil in dutch oven over medium-low heat. Add mushrooms and onion, cover, simmer for about 30 minutes until mushrooms are soft and juicy.
  • Stir in tomato paste and wine. Add tomatoes and all remaining ingredients. Mix well and cover. Cover and heat until boiling on medium-high heat. Reduce heat to simmer and cook for 20 minutes. Serve with Parmesan and brown rice.

Yield 3/4 servings. Nutrition calculated to 3.

Nutrition(not including rice or parmesan): 288 cals.; 10g fat; 36g carbs

This is my first substitution recipe and it went very well. The only thing I would change next time would be to slice the mushrooms smaller. I wanted to keep them whole to give the effect of eating meat but they didn’t cook all the same way. Oh well, that’s what this is about anyways- trial and error.

The original recipe called for 2.5 lbs sirloin tip and 2.5 lbs chicken or pork spareribs or pork chop. I just used 2 lbs of button mushrooms instead. Also, did I mention that cleaning mushrooms is my least favorite kitchen chore?

Check out the original cookbook: https://amzn.to/2Led0PH

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