Vegetarian Mushroom Daube with Prunes
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Vegetarian Mushroom Daube with Prunes
This vegetarian mushroom daube is a new spin on the classic French dish. Mushrooms, carrots, leeks, onions and potatoes are stewed in a rich sauce enhanced with prunes, red wine and fresh herbs for a hearty dinner.
Ingredients
- 1 small orange
- 2 tablespoons extra-virgin olive oil
- 3 carrots scrubbed and cut into ¼-inch rounds
- 2 leeks white, light green and some dark green parts, thinly sliced
- 1 large onion diced
- 3 cloves garlic minced
- 1½ pounds mushrooms such as button, cremini and/or others, thickly sliced
- ½ teaspoon Kosher or sea salt
- ¼ teaspoon black pepper
- 1 pound red potatoes about 4 medium, scrubbed and cut into ¼-inch pieces
- 3 tablespoons all-purpose flour
- 2 cups low-sodium vegetable broth
- ½ cup chopped California prunes
- 3 thyme sprigs or 1 teaspoon dried thyme
- 2 rosemary sprigs or 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 1 tablespoon low-sodium soy sauce
Instructions
- Using a vegetable peeler, peel off two 3-inch strips of orange rind and set aside (save the remaining orange for another use).
- In a large Dutch oven or stockpot, heat oil over medium heat. Add carrots, leeks and onion, and cook, stirring occasionally, until slightly softened, about 5 minutes. Add garlic and cook, stirring frequently, for 1 minute. Stir in mushrooms, salt and black pepper, cover, and cook, stirring a few times, until softened, about 10 minutes. Stir in potatoes and flour until well incorporated and cook for 1 minute. Stir in broth, scraping the sides and bottom of the pot to incorporate the flour mixture. Simmer until the stew just starts to boil, then stir, reduce heat to medium-low, and add orange rinds, prunes, thyme, rosemary and bay leaves. Let simmer, stirring occasionally and scraping the bottom of the pot, for 15 minutes, or until the potatoes are cooked through.
- Stir in wine, tomato paste and soy sauce. Return to a simmer and cook, stirring occasionally and scraping the bottom of the pot, for at least another 15 minutes, until the stew is thick and the vegetables are soft (the longer it simmers, the thicker and more flavorful the stew will become). Before serving, remove orange peels, thyme sprigs, rosemary sprigs and bay leaves.
Nutrition
Calories: 225kcalCarbohydrates: 33gProtein: 7gFat: 6gSaturated Fat: 1gSodium: 330mgPotassium: 1615mgFiber: 6gSugar: 20gVitamin A: 8727IUVitamin C: 28mgCalcium: 90mgIron: 4mg
