Looking for a tasty trumpet mushroom recipe that’s not fussy and has a modest ingredient list? Ready in just 40 minutes, this hunger-busting mushroom and gnocchi stew makes excellent use of minimally processed whole-food ingredients, such as canned tomatoes and beans, prepared gnocchi, and store-bought mirepoix (a mix of sauteed onion, celery, and carrots). Umami-rich trumpet mushrooms add rich savory flavor to the broth, while the herbaceous notes of rosemary and oregano don’t go unnoticed (dried herbs are fine if you don’t have fresh). Gnocchi may be an unexpected addition to stews, but it contributes heft and a pleasant chewiness. Add white beans for extra protein and fiber, and you have a truly satisfying meal the whole family will enjoy.
Tips
Mushroom swap: If you don’t have trumpet mushrooms, feel free to use another variety of mushrooms, such as button, cremini, or portobello.
Gluten-free version: To make this gluten-free, use gluten-free gnocchi.
Make your own mirepoix: The formula for making your own is 2 parts chopped onion to 1 part each diced celery and diced carrot. For this recipe, you need 1 cup chopped onion plus ½ cup each of diced carrot and celery.
Where to buy mirepoix: Trader Joe’s sells it fresh in 14.5-oz. tubs, and you can find it fresh near the bagged greens at many supermarkets. Cascadian Farm, Kroger, and other stores sell it frozen.
For more inspiration, check out these tasty ideas:
- Quick Gnocchi with Zucchini, Tomato, and White Beans
- French Onion Gnocchi Soup
- Easy Gnocchi with Lentil Ragu
- Vegan Potato Gnocchi with Mushrooms and Greens
- 2 cups fresh or frozen mirepoix (10 to 12 oz.)
- 4 cloves garlic, minced
- 1 to 1½ lb. fresh trumpet mushrooms
- 8 cups low-sodium vegetable broth
- 2 teaspoons dried oregano, crushed, or 2 tablespoons chopped fresh oregano
- ½ teaspoon dried rosemary, crushed, or 2 teaspoons chopped fresh rosemary
- 2 15-oz. cans no-salt-added white beans, rinsed and drained (3 cups)
- 1 16-oz. package whole grain gnocchi
- 1 medium red bell pepper, cut into thin bite-size pieces
- 1 14.5-oz. can no-salt-added fire-roasted or regular diced tomatoes
- 2 tablespoons balsamic vinegar
Instructions
- In a 6-quart pot cook mirepoix and garlic over medium 6 to 8 minutes or until vegetables are tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Meanwhile, cut tops off mushrooms. Thinly slice mushroom tops and cut stems crosswise into 1-inch-thick pieces. Set sliced tops aside.
- Add mushroom stems, broth, and dried oregano and rosemary (if using dried) to pot. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until mushrooms are softened.
- Add beans, gnocchi, bell pepper, and mushroom tops to pot. Return to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes or until mushrooms and gnocchi are tender. Stir in tomatoes; cook 1 minute or until heated through. Just before serving, stir in fresh oregano and rosemary (if using fresh) and the vinegar.
The post Trumpet Mushroom, White Bean, and Gnocchi Stew appeared first on Forks Over Knives.
