STEVE’S DERBY STEW
Mushroom, black bean and tomato stew with fresh garlic, white wine and cilantro.
Makes 18 cups
2 T. olive oil
1 T. margarine
24 oz. fresh mushrooms (white and/or baby portobellos), washed, trimmed and quartered (if large, then cut into 6ths)
2 med. sized sweet onions, peeled, then diced into 1/2 inch squares
2 med. sized green peppers, cored, then cut into 1/2 inch squares
liberal amount salt and freshly ground black pepper
15 oz. can vegetable broth
3, 15 oz. cans stewed tomatoes, with liquid
2, 15 oz. cans black beans, with liquid
4 med. cloves garlic, peeled and finely chopped
6 oz. semi-dry white wine
1/4 c. coarsely chopped fresh cilantro
16 oz. pkg. frozen petite peas
salt and pepper to taste
In extra-large skillet, over medium-high heat, melt oil and margarine. Add mushrooms, onions and green peppers. Sauté till liquid evaporates, stirring frequently, while salting and peppering liberally. Turn off heat.
Add vegetable broth, tomatoes, garlic and beans. Turn heat on low and cook uncovered till stew comes to a boil. Turn heat off again.
Add white wine, cilantro and frozen peas. Stir well, salt and pepper to taste. Cover and let set for an hour or two before re-heating to serve. Do not cook any further until ready to serve.
Notes: Be sure when re-heating, to cook only long enough to retain the bright green color of the peas. To enhance enjoyment, sprinkle each serving with chopped fresh cilantro. Serve as is, or over thin linguini in soup bowls.
This is Steve at his best. Once recommitted to an animal-free diet, his first experiment in the kitchen was this delectable stew, served as the main and only dish for the Kentucky Derby, thus its name: Steve’s Derby Stew.
Some cooks prefer to salt mushrooms after cooking them. Steve salts as he sautes in order to flavor the mushroom throughout.