PCC Mushroom Stew recipe | PCC Community Markets

Ingredients

• 2 tablespoons olive oil
• 1/2 yellow onion, diced
• 3 ribs celery, diced
• 1 carrot, peeled and diced
• 1/4 pound portobello mushrooms, sliced
• 1/4 pound crimini mushrooms, sliced
• 1/4 pound white button mushrooms, sliced
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 bay leaf
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup red wine
• 8 ounces mushroom broth
• 1 cup water
• 2 cups tomato sauce
• 3/4 pound russet potatoes, cut into 1-inch cubes
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley