- INGREDIENTS:
- 8 oz white button FunGuy mushrooms, whole
- 6 potatoes
- 2 onions
- 4 carrots
- ½ cup flour
- 1 teaspoon of salt
- ½ teaspoon black pepper
- 3 tablespoons butter
- 1 cup of you favourite Irish beer
- 1 cup beef broth
- 1 cup water
- ½ cup peas, fresh or frozen
St. Patrick’s Day is almost here — a day for celebrating all that is green and indulging in anything that is beer.
Here’s a mushroom-filled vegetable stew you can make this weekend to honor your Irish roots, or at least to tap into your FunGuy spirit!
DIRECTIONS:
- Peel potatoes, onions and carrots. Cut each into 1-1½ inch chunks and set aside.
- In a bowl, stir together flour, salt and pepper with a fork.
- Cut mushrooms into quarters and place in flour mixture tossing them to coat with the flour.
- Melt the butter in a pot over medium high heat. Once melted add in mushroom pieces and allow to brown.
- Remove the mushrooms and add the onions to the pan and allow to cook until lightly browned on the edges and softened.
- Pour half the beer into the pot and stir to scrape off any bits from the bottom.
- Return mushrooms to the pot and add the potatoes, onions, and carrots. Pour in the rest of the beer, broth and water.
- Bring liquid to a boil and reduce heat to medium low, allowing it to simmer until vegetables are tender and liquid has thickened a bit. Add in peas and allow to cook an additional 5 minutes.
Have a fun St. Patty’s day! Cheers!