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Even if you hate Mushrooms…Stew.

October 27, 2011

I’m feeling a little cocky today. I served up a big pot of stuff which included a load of mushrooms.

I called this meal stuff last night when the man asked what was for dinner.  He even hates the word stew.  Even worse than stew he avoids mushrooms like I do Dr. Phil.

I try to stay away from  LOL but holy laughing out loud, he’s been luvin  this stuff.

I’m laughing because I’m mean.

I take that back. I’m not that mean. Mushrooms are awesome for you and he’ll probably live forever cause of me.

Vegetable, Turkey Stew with Mushrooms


  • 3 leeks finely sliced (only white parts)
  • 5 cloves of garlic minced
  • 1 package ground turkey
  • 2 large parsnips diced
  • 2 large carrots diced
  • 1 small to medium sweet potato peeled and diced
  • 1 jalapeno finely diced
  • 2 large cans diced tomatoes
  • 1 can of tomato paste
  • *2-227g packages of cremini mushrooms blended in a food processor
  • 2 1/2-3 cups of chicken stock
  • 1 T dried oregano
  • 1 t poultry seasoning
  • 1 t dried thyme
  • 1 t chili powder
  • 2 T worcestershire sauce
  • 2 cups frozen peas
  • 2 cups fresh green beans cut into 1″ pieces
  • 4 cups tightly packed spinach


  1. *Add mushrooms 4 at a time to a food processor and blend until you almost have a paste (any bits and the mushroom haters will call you out).  This paste not only thickens the stew but it adds an extra meaty flavour.
  2. Heat a very large pot and add leeks. Saute for 7-8 minutes or until soft and stir in garlic and turkey. Break up the turkey well with a fork and cook for another 7 or 8 minutes.
  3. Add parsnips, carrots, sweet potatoes, jalapeno, tomatoes and tomato paste to the pot stirring well.
  4. Stir in mushroom paste along with broth and all spices including worcestershire sauce.
  5. Let this simmer uncovered for 1 hour stirring every once in  a while.
  6. Once vegetables are soft add the beans, green peas and spinach.  Cover and gently simmer for another hour or so.
  7. Serve stew with goat cheese stirred in and some crusty bread.

I adore mushrooms and feel a bit ripped off that no one in my house will eat them.  This hearty, full of flavour stew is my payback and no one is the wiser…

7 Comments leave one →
  1. The Man permalink
    October 27, 2011 9:57 pm

    I know now…

  2. John permalink
    October 28, 2011 2:40 pm

    I love schrooms….go through about 2lbs per week. I make some every morning with a little Balsamic reduction,( thanx for the tip btw) to go in my daily wrap. I always manage a couple handfuls of pleurot in an egg white omelett on the week ends and whenever I get my hands on some big portabells, they are on the bar-b. Even got my Veggie hater sister eating Bar-b-q’d ‘bellas.

  3. MOM permalink
    November 8, 2011 9:42 am

    Well I love mushrooms. Any kind of Mushrooms. So I am going to do this one on the weekend.
    I made a Legal Lasagna on the weekend and it is very good. Low in fat
    So here is the recipe.

    1 onion
    1 Carrot
    1 lb of ground Turkey
    Seasoned salt,
    1 garlic
    1 Handful of Basil
    8 Oz. of Tofu
    4 cups of Spinach
    1 container of no fat cottage cheese
    1 large can of diced tomatoes
    1 cup of chicken broth
    1/2 cup of Mozzarella cheese Low fat
    2 tbls Parmesan cheese

    In a fry pan sautee the first 7 ingredients and then add tomatoes and chicken stock
    and basil.

    Layer meat
    Cottage cheese
    Slice tofu
    and continue like lasagna
    Some meat sause on top with cheese

  4. Bobbi jo permalink
    March 15, 2012 9:06 pm

    Stew looks good Michelle, thinking of you lately
    Bobbi jo

  5. April 23, 2012 10:47 pm

    Hey Bobbi how are you? I don’t check the blog much.

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