- Prep-time: / Ready In:
- Makes 16 cups
- Serving size: 4 cups
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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:
Ingredients
- 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.
Per serving (4 cups): 479 calories, 93 g carbohydrates, 20 g protein, 2 g total fat, 0 g saturated fat, 0 g cholesterol, 716 mg sodium, 19 g fiber, 12 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(4 from 1 vote)Mirepoix: in a ratio of 2:1:1 diced onion, carrot, celery. No need to run to TJ to buy, you all have this in your kitchen. You're welcome. The flavor of this soup is good but way too much liquid. Too much like a soup and not a stew. I reduced the broth to 6 cups and it was still more than enough. I did not appreciate the gnocchi; next time I will add another can of beans and skip the gnocchi for more protein and less carbs. Also, if you do use gnocchi, I would cook the stew without, then pull out that meal's portion of stew base and add the gnocchi, leaving the leftover base to add the gnocchi fresh later so they don't over cook. And did you notice the portion size??? 4 cups! Can anyone eat that much???? Another reason to reduce broth.