STEW MUSHROOM RECIPES RECIPES

MUSHROOM LENTIL BARLEY STEW - ALLRECIPES

Mushroom Lentil Barley Stew - Allrecipes image

This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.

Provided by diggergirl

Categories Stew

Total Time 12 hours 15 minutes

Prep Time 15 minutes

Cook Time 12 hours 0 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn into pieces
¾ cup uncooked pearl barley
¾ cup dry lentils
¼ cup dried onion flakes
2 teaspoons minced garlic
2 teaspoons dried summer savory
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste

Steps:

In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Nutrition Facts : Calories 212.7 calories, CarbohydrateContent 43.9 g, FatContent 1.2 g, FiberContent 9 g, ProteinContent 8.4 g, SaturatedFatContent 0.1 g, SodiumContent 466 mg, SugarContent 5.2 g

CHICKEN MUSHROOM STEW RECIPE: HOW TO MAKE IT

Chicken Mushroom Stew Recipe: How to Make It image

The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly. —Kenny Van Rheenen, Mendota, Illinois

Provided by Taste of Home

Categories Dinner

Total Time 04 hours 20 minutes

Prep Time 20 minutes

Cook Time 04 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil, divided
8 ounces fresh mushrooms, sliced
1 medium onion, diced
3 cups diced zucchini
1 cup chopped green pepper
4 garlic cloves, minced
3 medium tomatoes, chopped
1 can (6 ounces) tomato paste
3/4 cup water
2 teaspoons each dried thyme, oregano, marjoram, and basil
Chopped fresh thyme, optional

Steps:

Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini and green pepper in remaining oil until crisp-tender; add garlic; cook 1 minute longer. , Place in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. If desired, top with chopped fresh thyme.

Nutrition Facts : Calories 237 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 82mg sodium, CarbohydrateContent 15g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat

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CHICKEN MUSHROOM STEW RECIPE: HOW TO MAKE IT

The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly. —Kenny Van Rheenen, Mendota, Illinois
From tasteofhome.com
Reviews 3.7
Total Time 04 hours 20 minutes
Category Dinner
Calories 237 calories per serving

Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini and green pepper in remaining oil until crisp-tender; add garlic; cook 1 minute longer. , Place in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. If desired, top with chopped fresh thyme.

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