Portobello Mushroom Stew Recipe

• 6 Tbsp. extra virgin olive oil
• 1/2 lb rutabagas cut into large dice
• 1/2 lb parsnips cut into large dice
• 1/2 lb carrots cut into large dice
• 1/2 lb shallots halved
• 2 1/2 lb portobello mushroom caps quartered
• 1 1/2 tsp chopped garlic
• 1 1/2 tsp dry rosemary
• 1 1/2 tsp dry thyme
• 1/2 c. red wine plus
• 2 Tbsp. red wine
• 1 can crushed tomatoes - (16 ounce)
• 2 c. Mushroom Stock For Portobello Stew (see recipe)
• 1/4 c. water
• 1/4 c. all-purpose flour
• 1 1/2 tsp salt or possibly to taste
• 1/2 tsp freshly-grnd black pepper or possibly to taste
• 1 Tbsp. lemon juice

Directions