Mushroom Stew

🧂 Ingredients

• ½ cup shiitake mushrooms

  about 8-10 mushrooms, dried
• ½ cup porcini mushrooms

  dried
• 1 cup boiling water
• 1 tablespoon butter

  or olive oil
• ½ large onion

  finely diced (use the other half in the mushrooms below)
• 1 large carrot

  diced into small cubes
• 2 celery sticks

  diced into small cubes
• 2 medium white potatoes
• ½ teaspoon salt
• 3 cups vegetable stock

  chicken stock is also fine
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce

  or Tamari, coconut aminos
• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ large onion

  finely diced
• 7 oz white button mushrooms

  sliced (200 grams)
• 7 oz Swiss brown or Chestnut button mushrooms

  sliced (200 grams)
• ½ teaspoon salt
• 3 cloves garlic

  finely diced
• A generous pinch of black pepper
• Juice of ½ lemon

  zest it first and set aside
• 1 tablespoon flour

  arrowroot, tapioca, or regular
• ½ cup heavy cream

  or coconut cream
• Zest of ½ lemon
• 2-3 tablespoons chopped parsley
• Extra salt to taste

Instructions

• 1 Soak the dried mushrooms.
  
  Place the dried mushrooms in a jar or a bowl and add the boiling water. Submerge
  and let them soak for 10-15 minutes until rehydrated. Reserve the soaking
  liquid.
• 2 Make the stew base.
  
  In a large saucepan, heat 1 tablespoon of butter over medium heat and add the
  onions, carrots, celery and potato. Sprinkle with ½ teaspoon salt and stir for
  2-3 minutes, until softened and lightly browned.
• 3 Cook the soup.
  
  Add 3 cups of stock and the reserved liquid from rehydrated mushrooms. Turn the
  heat up and bring to a boil. Then turn the heat down to medium-low and cover
  with a lid. Cook for about 5 minutes.
• 4 Cook the mushrooms.
  
  In parallel to cooking the soup, heat 1 tablespoon of butter and 1 tablespoon of
  olive oil in a frying pan. Add the remaining chopped onions and another ½
  teaspoon of salt and sauté for 2 minutes until softened. 
• 5 Chop the rehydrated mushrooms. Add those and the chopped fresh mushrooms to the
  pan. Stir and cook for 3 minutes on high heat, stirring a few times. The
  mushrooms will release lots of juices at this stage. 
• 6 Now, add the salt, garlic, pepper and lemon juice. Cook for 5 more minutes, over
  medium-high heat, until the mushrooms are slightly browned and softened. 
• 7 Combine the soup base and mushrooms.
  
  Add the pre-cooked mushrooms to the soupy base followed by tomato paste and
  Tamari (or soy sauce) and bring back to high heat. Once it comes to a boil, turn
  the heat down to medium, cover with a lid and cook everything for 10 more
  minutes. 
• 8 To finish the stew, whisk 1 tablespoon of flour (your choice) with 2-3
  tablespoons of water or the liquid from the stew. I usually do this in a small
  bowl using a fork. Make sure this slurry mixture is smooth. Pour it back into
  the stew, stir through and turn the heat off. The stew should thicken slightly.
• 9 Finally, stir in the cream and taste for salt and pepper. Sprinkle in lemon zest
  and fresh parsley and you're ready to serve.

Nutrition Info