serves 6 1/4 cup unsalted butter1 lb baby portobello mushrooms, quartered1 lb turnips, peeled and chopped1/4 cup flour2 cloves garlic, minced3 cups vegetable broth14oz bag frozen pearl onions, thawed1/2 cup dry sherry2 dried bay leaves8 sprigs fresh thyme1 1/2 kosher salt1 tsp ground black pepper1 1/2 cups frozen peas In a 6 quart dutch oven, […] […]

Turnip & Mushroom Stew — You Gotta Make This — My Meals are on Wheels