Recipe by Sarah Chana
I was running very late the other day and tossed this stuff into the crock pot, only to discover a delicious dinner awaiting us upon my return. I do not use canned mushroom soup concentrate (we avoid MSG), but I had a small box of the Portobello Mushroom Soup mix which was manufactured by one of the more "natural" companies. Here is the result! You can jazz it up with real or fake sour cream as you wish. We didn't bother; the kids were already devouring it. Serve over egg noodles or rice.
Top Review by deemeows_12461421
I don't doubt that this would make a tasty, quick meal. However, I don't think it could be considered 'msg-free.' There is not any added MSG per se, in any of the ingredients; but the majority of people who are highly sensitive to MSG are reacting to the glutamates in the food, not just added MSG. Mushrooms, when cooked, have tons of glutamic acid. So does soy protein, which is why many people cannot have soy sauce if they react to MSG. If you take a peek at the ingredients in the 'all natural' soup base used for this recipe, two ingredients stand out. One is soy (aha!) and the other is celery. Both of these ingredients are often used in the food production industry to create glutamates. Glutamic acid gives savory foods that lovely umami flavor; but they can produce reactions in people who are sensitive to them that range from headaches and hot flashes to heart palpitations.
- 2 lbs beef (I used pepper steak, you can use any stewing type beef)
- 1 onion, chopped
- 2 portabella mushroom caps, sliced (or, 1/2 lb of mushrooms, sliced)
- 2 cups mushroom soup (I used a small box of the Portobello Mush. Soup made by Imagine soups)
- 1⁄4 cup white wine
- 2 tablespoons tamari (to taste)
- 1⁄4 cup water