Nothing beats a hot stew on a cold evening, coming home from work and digging in that bowl a delight. It will definitely warm anyone's heart.
For a little while I've been introducing vegetarian dishes into my home and everyone loved my mushroom stew. I served it with mashed cauliflower and and fresh parsley, and let me tell you that for a big pot that was supposed to last 3 days, it all went in less then 24 hours.
Adding a little kick of heat will keep your bellies warm for longer so don't be shy, add some chilli powder or fresh birds eye.
485 g chestnut mushrooms
100 g wild mushroom (any kind)
4 pieces dry shitake mushroom
2 medium carrots
2 medium onions
2 litres vegetable stock
2 tbs tomato puree
1 tsp corn flour
salt and pepper
2 garlic cloves
2 tsp chilli power (i used Korean chilli)
1. Peel and wash carrots then slice them into 1 cm slices.
2. Bring your vegetable stock into boil then add the carrots and dry shitake mushrooms.
3. Chop your onion into medium size chunks and add to a hot wok or any deep pan with 1 tbs of olive oil, then cook on low to medium fire until onion is translucent.
4.Lower the heat to low, and wash and roughly chop your chestnut mushrooms, and garlic cloves, then add to your wok with onion.
5. When your carrots are soft and mushrooms cooked add your carrots with the dried shitake into your wok with half your stock, cook for 10 minutes.
6. Add the other half of stock, then tomato puree, chilli power and season to taste with salt and fresh ground pepper.
7. Mix cornflour with 5 tbsp of water and add to our stew, stir until it thickened into desired consistency, if needed add more. Be aware adding too much corn flour will result in jelly like texture.
8. Serve with mashed cauliflower instead of potatoes and add fresh chopped parsley.