A reader favorite: Delicious, down-home stew

Here’s a reader favorite. If you’re yearning for a big bowl of hot soup or a hearty down-home stew with not too much meat, then look to mushrooms with their meat-like texture.

In the stew featured here, portabella and the more familiar white mushrooms replace the meat and make it hunger-appeasing. Serve it with mashed potatoes. Better still, try baked potatoes with a little of the stew sauce poured over. (No-no on the sour cream.)

This version of the Stroganoff has less fat and calories than the classic. Only 12 ounces of meat is beefed up by a pound of mushrooms. Serve it with the traditional noodles or with cabbage for fewer carbs.

Winter Portabella Mushroom Stew

4 tablespoons olive oil

1 large onion, diced

1 to 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary

8 ounces portabella mushrooms, sliced 1/2 -inch thick

1 pound large white mushrooms, thickly sliced

1 can (14.5 ounces) diced tomatoes

3 tablespoons tomato paste

2 garlic cloves, minced

1 teaspoon white or red wine vinegar

2 tablespoons butter (optional)

Salt and ground black pepper, to taste

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onions and rosemary; and cook, stirring occasionally, until onions are lightly browned, about 12 minutes; remove to a bowl. Return the pan to the stove and add half the remaining oil. Add the portabella mushrooms and saute until nicely browned, about 5 minutes, remove to bowl with onion mixture. In the remaining oil saute white mushrooms. Return everything to the pan and add the tomatoes, tomato paste, garlic, vinegar and 1 1/2 cups water. Simmer gently for 12 to 15 minutes, then swirl in the butter. Season with salt and pepper. Makes 4 portions.

Beef and Mushroom Stroganoff

2 tablespoons butter

12 ounces beef tenderloin (fillet), thinly sliced

1 pound mushrooms, quartered (about 6 cups)

1/2 cup chopped onion

1/2 teaspoon dried dill weed

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup dry white wine

1/2 cup reduced-fat sour cream

In a large nonstick skillet, melt butter over high heat. Add beef, half at a time. Cook until browned on both sides, turning once, about 4 minutes; remove from skillet. Repeat with remaining beef.

Add mushrooms, onions, dill, salt and pepper; cook, stirring constantly, for 4 minutes. Add wine and return beef to skillet.

Cook until heated through, about 3 minutes. Remove from heat. Stir in sour cream until blended. Makes 4 to 5 portions.