PREP: 30 minutes | COOK: 45 minutes | YIELD: 12 x 1-cup servings
Love mushrooms? Then this is the recipe for you! This warm and hearty stew is packed full of our little fungi friends (and a few of my favorite winter root vegetables for good measure). This is a true immune-boosting stew that’s perfect for cold winter days.
½ cup (120 ml) dried morel mushrooms
½ cup (120 ml) dried porcini mushrooms
2 cups (480 ml) boiling water
2½ Tbsp (37.5 ml) extra virgin olive oil, divided
1 lb (454 g) cremini mushrooms, quartered or halved if small 1
lb (454 g) portobello mushrooms, stemmed, gills scraped out and cut into 1-inch pieces
½ lb (225 g) shiitake mushrooms, stemmed and quartered, or halved if small
1 leek, white and light green parts only, washed well, thinly sliced crosswise
2 carrots, peeled and cut into ½-inch pieces
6 cloves garlic, minced
3 Tbsp (45 ml) Cognac (optional)
4 cups (950 ml) low-sodium mushroom broth, gluten free if necessary
1 Tbsp (15 ml) Dijon mustard
1 Tbsp (15 ml) vegan Worcestershire sauce
1½ Tbsp (22.5 ml) Bragg’s Liquid Aminos
1 tsp (5 ml) tomato paste
2 bay leaves
1 cup (240 ml) each parsnip, rutabaga and celery root, cut into ½-inch pieces
2 tsp (10 ml) each finely chopped fresh savory, sage and marjoram
½ tsp (2.5 ml) finely chopped fresh rosemary
¾ tsp (3.75 ml) freshly ground black pepper
2 cups (480 ml) frozen pearl onions
1 tsp (5 ml) aged sherry vinegar
Optional: Truffle-infused extra virgin olive oil, to garnish
In a small bowl, place morel and porcini mushrooms and cover with boiling water. Set aside to rehydrate.
In a Dutch oven or large heavy-bottomed soup pot, heat 1 Tbsp (15 ml) olive oil on medium. Add half of cremini, Portobello and shiitake mushrooms. Cook, stirring rarely, until browned, about 5 minutes. Transfer to a bowl. Repeat with an additional 1 Tbsp (15 ml) olive oil and remaining fresh mushrooms. Transfer to the same bowl.
Heat remaining ½ Tbsp (7.5 ml) olive oil. Add leek and carrots, and cook, stirring rarely, until lightly browned and starting to soften, about 5 minutes. Stir in garlic and cook about 1 minute longer. Add Cognac, if using, and use a wooden spoon to scrape up any crusty bits that have formed on bottom of pot. Add mushroom broth and remaining ingredients up to and including black pepper. Strain mushroom-rehydrating liquid through a chinoise or China cap (if you don’t have one, see Equipment Tip). Add mushrooms and strained liquid to the stew.
Increase heat and bring stew to a boil. Cover, reduce heat to simmer and cook for about 25 minutes or until vegetables are tender. Stir in pearl onions, cover and cook about 5 minutes longer. Remove bay leaves and stir in sherry vinegar.
Ladle into bowls and sprinkle with a few drops of truffle oil if desired. Serve warm.
EQUIPMENT TIP
A chinoise and China cap are both cone-shaped strainers made with extremely fine mesh and small perforated holes, respectively. If you don’t have either, just line a fine mesh strainer with four layers of cheesecloth and you’ll be good to go!
CHILL OUT
This soup will keep in the refrigerator for up to five days.
NUTRITIONAL VALUE PER SERVING:
Calories: 168 | Calories from Fat: 34 | Protein: 7 g | Carbs: 22 g | Total Fat: 4 g | Saturated Fat: 0.6 g | Trans Fat: 0 g | Fiber: 5 g | Sodium: 253 mg | Cholesterol: 0 mg
