Rich Mushroom Stew (Print Version)
A cozy stew blending creamy broth with fresh and dried mushrooms, plus veggies.
# Ingredients:
→ Dried Mushrooms
01 -
1 cup hot water
02 -
½ cup dried porcini mushrooms
03 -
½ cup shiitake mushrooms, dried
→ Fresh Veggies
04 -
2 medium potatoes, white
05 -
1 large carrot, chopped small
06 -
1 big onion, chopped
07 -
2 celery sticks, chopped up
08 -
7 oz Swiss brown mushrooms
09 -
7 oz white mushrooms
10 -
3 garlic cloves
→ Base & Flavoring
11 -
1 tablespoon flour
12 -
2 tablespoons olive oil
13 -
½ cup rich cream
14 -
2 tablespoons butter
15 -
3 cups veggie broth
16 -
1 tablespoon soy sauce
17 -
1 tablespoon tomato paste
# Directions:
01 -
Pour boiled water over dried mushrooms and soak 10–15 minutes. Keep the soaking water for later.
02 -
In a big pan, cook chopped onion, potato cubes, carrot, and celery in butter. Add broth and mushroom soaking liquid next.
03 -
Heat seasonings in a pan with onion and the mushrooms. Sauté them until golden and soft.
04 -
Stir mushrooms into the base, add the soy sauce and tomato paste. Let it cook gently for 10 minutes.
05 -
Whisk in flour mixed with water to thicken. Pour in cream, and adjust seasoning. Top with lemon zest and fresh parsley.
# Notes:
01 -
Easy to make vegan by skipping cream
02 -
Freezer-friendly if cream isn’t added
03 -
Keeps fresh for 4 days in the fridge