Portobello Mushroom Stew

Recipe Instructions In a large Dutch oven over medium-high heat, heat the olive oil. Add the rutabagas, parsnips, carrots and shallots. Cook, stirring frequently, until browned and caramelized, about 12 to 15 minutes. Add mushrooms, garlic, rosemary and thyme. Cook 10 minutes, stirring occasionally. Add the wine, and stir to deglaze the pan. Add the tomatoes and mushroom stock and bring to a boil. Cover, reduce heat to low and simmer for about 45 minutes. In a small bowl, whisk together the water and flour. Stir into stew and cook, uncovered, for another 15 minutes, stirring frequently. Season with salt, pepper and lemon juice. Serve at once or cool to room temperature and refrigerate. This recipe yields about 12 cups.