Prep 20 mins
Cook 20 mins
Portobello mushrooms are the "meat" of this one pot vegetarian dish. If you prefer, you can add cooked chunks of Italian sausage. Recipe from the "Arizona Republic".
- 1 tablespoon vegetable oil
- 4 green onions, sliced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon Italian herb seasoning
- 1 teaspoon crushed dried fennel
- 1 teaspoon salt
- 1⁄4 teaspoon ground red pepper
- fresh ground black pepper
- 1⁄2 cup chianti wine or 1⁄2 cup other red wine
- 3 portabella mushrooms, coarsely chopped
- 3 (14 1/2 ounce) cans diced tomatoes in tomato puree
- 2 (15 ounce) cans cannellini beans, rinsed,drained
- shredded parmesan cheese (optional)
- chopped flat leaf parsley (optional)
- Heat oil in a Dutch oven.
- Add onions, garlic, chili, Italian herbs, fennel, salt, red and black pepper and cook 1 minute over medium high heat.
- Stir in wine and mushrooms and cook 2 minutes or until mushrooms have softened.
- Add tomatoes and beans, bring to a boil, reduce heat and simmer 15 minutes or until the pan liquid has reduced somewhat.
- If desired, garnish with cheese and parsley before serving.
This is wonderful! I love mushrooms and prepared like this, I don't even miss having any meat in the dish. I will definitely make this again.
I've happily been using the same chilli recipe for some time, but this one caught my eye for its use of mushrooms and herbs; the fennel in particular. I had to use a lot less chilli powder than specified (I have two excuses - my chilli powder is an extra hot one and Mr B is not a fan of hot food):-) But otherwise I followed the recipe as written. This recipe is so tasty that even the most hardened carnivore shouldn't miss the meat.