By Lauren Mathews, L.Ac, MAOM

This is one of my favorite wintertime recipes, it is so hearty and delicious on these cold snowy days.  It’s gluten free and dairy free and full of savory flavor from the caramelized mushrooms. Prepping the mushrooms is the most time consuming part of this recipe but it infuses the stew with such delicious flavor that I promise you the extra time is worth it!  Once the mushrooms are prepped you just toss the rest of the ingredients in your crock pot or instant pot and walk away!  Bon appetit!

Caramelized Mushroom and Wild Rice Stew

1 lb mushrooms, washed and sliced
2 T butter
1 1/2 t salt, divided
4 cloves of garlic, minced
1 T red wine vinegar
one large onion, chopped
3 celery ribs, sliced
3 large carrots, peeled and sliced into half moons
1 cup of wild rice
1 quart of chicken stock
1 lb grassfed stew beef (optional)
1/4 t ground cayenne pepper (optional)
1 t dried thyme
1 t smoked paprika
1 t ground mustard
ground black pepper to taste
Melt the butter in a large skillet over medium-low heat.  Add the sliced mushrooms and salt and cook for 20ish minutes, stirring occasionally.  While the mushrooms are cooking chop and prep the rest of your ingredients!  Once the mushrooms have caramelized (this will happen after all their juices have been released and evaporated, and the mushrooms are deeply toasted but not burned) add the garlic to the pain and cook for another minute more, then add the vinegar and deglaze the pan.  Scrape the skillet into either your instant pot or crock pot and add the rest of the ingredients.  To cook in an Instant Pot, seal and cook on the high pressure setting for 35 minutes, then natural release for 10 minutes after that.  In a crock pot, cook on low for 8 hours and add a cup or two of extra broth to the pot since some liquid will evaporate over the cooking time.

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