The Best Mushroom Rice Stew in the Whole Wide World!

This tastes better than a deeply satisfying, rich and hearty beef stew. Okay, maybe not better but it satisfies the same longings and is really great. Even my father, Mr. Won't-eat-anything-but-meat-and-potatoes was surprised to learn there wasn't any meat in the dish, "This is really good beef stew". He didn't figure out it was vegetarian until he was scraping the bottom of the bowl. "Is there enough for me to take to work tomorrow?"

If after reading through the recipe, you're pretty sure you're going to like it, make a double batch and freeze half. Stocking up on freezer meals is a way to ensure there's always something to eat on nights you're too tired to cook.

Tip: The dried porcini mushrooms are an important part of this dish. They're a super low calorie ingredient that will add a deep dimension of flavor that rivals the richest most fattening beef stew you can think of. All of the flavor, none of the excess calories.

Dried porcini mushrooms are available in Asian markets, in the gourmet section of most grocery stores and often times near the fresh mushrooms in the produce aisle.

Shortcut: You might be able to roughly chop the mushrooms with a good sharp knife but sometimes they're too crunchy and end up flying all over the kitchen. Try breaking one. If it's chewy and bendable, you'll be able to chop them with a knife. Otherwise, to crumble the porcini mushrooms, place them in a sturdy plastic bag and whack them a few times with a rolling pin or pan bottom. Be careful not to smash them too hard or you'll tear the bag and have a blooming edible mushroom cloud in your kitchen.

Ingredients:

2	teaspoons olive oil
1	Tablespoon butter
1	pound white or brown mushrooms, cut in quarters
	Coarse salt and cracked black pepper to taste
1	bay leaf
2	stalks celery, 1/4-1/2 inch slices
2	large carrots, 1/2 inch or bite size pieces
1/2	large sweet onion, diced
1/2	cup dried porcini mushrooms, crushed
1	Tablespoon all purpose flour
3/4	cup red wine
4	cups low sodium chicken or vegetable broth
1	14 oz. can ground peeled tomatoes
3/4	3/4 cup brown rice
3	sprigs of fresh thyme or 1 teaspoon dried

	Heat olive oil and butter in a large heavy bottomed soup pot over medium high heat until the butter has just melted. Add the mushrooms and cook, stirring often, until most of the liquid has dried up, about 2 minutes. Add the salt and pepper and continue cooking 2 minutes more.
	Add bay leaf, celery, carrots, onions and dried mushrooms. Cook stirring occasionally until vegetables have softened, about 10 minutes. Stir in flour and cook for 2-3 minutes.
	Add red wine, broth, and tomatoes. Bring to a boil and add the rice. Bring back to a boil, immediately reduce to a strong simmer and cook, uncovered, until rice is done, about 25-35 minutes. Add fresh thyme. Cook 2 minutes more. Serve immediately.

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