Mushroom Stew

3  tablespoons		olive oil
1/2  teaspoon		Italian Seasoning
6		cloves garlics
1		large onion
1  tablespoon		whole wheat flour
1  cup		vegetable broth
1  cup		tomato juice
1  cup		Italian stewed tomatoes
1/2  teaspoon		thyme
1  lb.		white mushrooms
1/2  lb.		fresh oyster mushrooms
1/4  cup		red wine
2  tablespoons		chopped fresh parsley
6  ounces		pitted ripe green olives

Tip: For nutritional information on all the ingredients in Mushroom Stew just click on each ingredient name. Then adjust the serving size for any Mushroom Stew ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Chop garlic and onions.
Saute in a medium sized saucepan in 1 Tbsp of olive oil until onions are golden.
Stir in flour and lower heat.
Cook roux for several minutes stirring constantly, then add vegetable broth and tomato juice (can use liquid from canned tomatoes).
Stir with a whisk to remove all lumps.
Add chopped italian style tomatoes.
Wash and cut larger mushrooms to size of smallest ones.
Heat remaining 2 Tbsp. olive oil in a large pot.
Add thyme and washed mushrooms.
Saute over high heat for several minutes, stirring often.
Add tomato sauce and reduce heat.
Simmer stew for about 20 minutes.
Add red wine, parsley and salt and pepper to taste.
Add green olives last, heat just a few minutes more.
Serve hot with whole grain bread or over rice, pasta, or polenta.