Mushroom, Carrots & Vegetable Stew
This delicious hearty recipe is easy to make and can be used as a pot pie filling or as a main course. Served with rice, pasta, noodles or creamy mashed potatoes and another vegetable of your choice if you like.
Equipment
- Large sauté pan or dutch oven
Ingredients
- 3 lbs. mushroom mixed washed, trimmed and cut in half. If you think it's to big then you know it can be bigger.
- 1 large leek washed and cut into 1/2" rounds
- 1 large carrot cut into medium size chunks
- 1 large onion diced
- 5 cloves garlic minced
- 3 sprigs fresh thyme
- 1 tsp mix herbs
- 3 tsp tomato paste
- 1 tsp better than vegetarian bouillon
- 1/2 tsp ground thyme
- 1/2 tsp paprika
- 2 tsp vegetarian stir fry sauce or soy sauce
- 1-2 bay leaves
- 1/4 cup white wine
- 1 tsp maple syrup or honey
- 1 can water chestnuts drained and rinsed
- 1 cup mix vegetables defrosted
- 8 oz coconut milk full fat
- 1 tsp salt
- 1 tsp black pepper
- 2-3 tbsp cooking oil
- 1 tbsp chives finely minced
- 1/8 tsp Applewood liquid smoke optional
Instructions
- Over medium heat place a large sauté pan or dutch oven, add cooking oil. Add onions, leeks and thyme and a generous pinch of salt. Sauté for 5-10 minutes or until the leeks are translucent.
- Add garlic and cook until fragrant 30-60 seconds. Add mixed herbs, 1/2 tsp of black pepper and stir once or twice.
- Add all the mushrooms. Stir well to incorporate all the ingredients. On medium heat, cook mushrooms stirring occasionally.
- The mushrooms will generate a lot of liquid. Cook until all the liquid has evaporated and the pan has dried out. This takes approximately 20 minutes.
- Continue to sauté for 1-2 minutes, lightly browning some of the mushrooms.
- Deglaze the pan with white wine. Add carrots, tomato paste, maple syrup, vegetarian stir fry sauce, paprika, thyme and liquid smoke, if using. Mix well to coat all the mushrooms. Stirring continuously for 1-2 minutes.
- Add coconut milk and Better Than Vegetarian No Chicken Base Bouillon. Stir well and bring to a soft boil. Reduce heat to medium low. Simmer gently until sauce is reduced by 1/4 and thickened slightly, approximately 10 minutes.
- Add mix vegetables and water chestnuts. Stir to mix well and allow to warm through; approximately 2 minutes. Check and adjust seasoning if necessary.
- Remove from heat. Sprinkle with chives and serve.
Notes
Substitutes
You can use any mushroom of your choice. Fresh work better in this recipe, but you can use reconstituted dry mushrooms with the stems removed.
Whipping cream or double cream can be used to replace coconut milk.
Alcohol
Cognac, marsala wine, sherry, port wine, guinness or stout can be used in place of white wine. The taste profile will change. Port wine and cognac will give your mushroom stew a deep robust flavor. You can use guinness or stout, but increase the maple syrup to 1 tbsp to round out any bitterness.
All alcohol can be left out.
Attention
Leeks are very, very sandy. They need to be wash thoroughly to remove all sand and grit. Only use the white or very pale green part of the leek. The upper leaves are tough and fibrous. These can be used for making stock.
Mushrooms much like spinach have a high water content. When cooked they wilt and disappear. Leave mushrooms whole or cut in half only.
Nutrition
Serving: 6gCalories: 288kcalCarbohydrates: 35gProtein: 9gFat: 15gSaturated Fat: 8gSodium: 583mgPotassium: 1047mgFiber: 10gSugar: 11gVitamin A: 3896IUVitamin C: 12mgCalcium: 43mgIron: 3mg
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