• INGREDIENTS:
  • 8 oz white button FunGuy mushrooms, whole
  • 6 potatoes
  • 2 onions
  • 4 carrots
  • ½ cup flour
  • 1 teaspoon of salt
  • ½ teaspoon black pepper
  • 3 tablespoons butter
  • 1 cup of you favourite Irish beer
  • 1 cup beef broth
  • 1 cup water
  • ½ cup peas, fresh or frozen

St. Patrick’s Day is almost here — a day for celebrating all that is green and indulging in anything that is beer.

Here’s a mushroom-filled vegetable stew you can make this weekend to honor your Irish roots, or at least to tap into your FunGuy spirit!

DIRECTIONS:

  1. Peel potatoes, onions and carrots. Cut each into 1-1½ inch chunks and set aside.
  2. In a bowl, stir together flour, salt and pepper with a fork.
  3. Cut mushrooms into quarters and place in flour mixture tossing them to coat with the flour.
  4. Melt the butter in a pot over medium high heat. Once melted add in mushroom pieces and allow to brown.
  5. Remove the mushrooms and add the onions to the pan and allow to cook until lightly browned on the edges and softened.
  6. Pour half the beer into the pot and stir to scrape off any bits from the bottom.
  7. Return mushrooms to the pot and add the potatoes, onions, and carrots. Pour in the rest of the beer, broth and water.
  8. Bring liquid to a boil and reduce heat to medium low, allowing it to simmer until vegetables are tender and liquid has thickened a bit. Add in peas and allow to cook an additional 5 minutes.

Have a fun St. Patty’s day! Cheers!

Did you cook this? Upload a pic to Instagram and tag with #funguy.