Vegetarian Herby Mushroom Stew

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  • Total Time: 45 mins
  • Makes: 4-6 servings

Warm up with this cozy vegetarian herbed mushroom stew that comes together in a flash with Simply Organic gravy mixes. The added addition of leeks, fennel bulb and toasted walnuts make this dish a hearty meal where you won’t even miss the meat. Substitutions are easy. You don’t like leeks or fennel? Replace them with onions or celery or even some cubed squash. This base recipe is meant to be played with and adapted to your own palate. I round it out with smoky roasted carrots but you can always cook the carrots inside the stew. Pair it with mashed potatoes, rice, cauli-mash or over biscuits. Leftovers are even better the next day. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)

Ingredients

  • Chosen Foods Avocado Spray

    Chosen Foods Avocado oil

    Ghee or butter

    16 ounces of chopped & sliced mushrooms.  I used baby bella & shiitake.  Use what you like.

    1 larger sized leek cut in half and sliced into half moons ( about 1 cup or so depending on size of you leek)

    1 fennel bulb diced (about 1 cup or so depending on size of your bulb)

    1 cup of walnuts roughly chopped and then toasted on the stove top to bring out the oils

    16 ounces of carrots chopped however you see fit (I left mine whole as I roasted them)

    Simply Organic vegetarian brown gravy packet

    Simply Organic mushroom sauce packet

    13.5 ounce can of full fat unsweetened coconut milk

    1 teaspoon of Frontier Co-op thyme

    1 teaspoon of Simply Organic rosemary

    1 teaspoon of Simply Organic herbs de Provence

    1 teaspoon of Frontier Co-op garlic flakes

    1-2 teaspoons of Simply Organic Umami Blend sweet & smoky

    Optional lemon

    Frontier Co-op salt & pepper to taste

     

    To Serve

    I served mine over Bob’s Red Mill instant mashed potatoes. You could also serve this over rice or couscous, cauli-rice or cauliflower mash, or even your favorite biscuit.

     

    Optional garnish

    Fresh flat leaf Italian parsley

    Pomegranate molasses (see recipe) or substitute balsamic glaze

    Fennel fronds

Directions

    1. If you are going to roast the carrots instead of cooking them inside the stew. Heat the oven to 350.  Toss the carrots with some avocado oil to coat and sprinkle liberally with sweet & smoky umami blend.  Roast until fork tender.
    2. Toast your walnuts on the stove top just for a few minutes until they start to release their oils.
    3. In a dutch oven or a very large deep skillet, melt about 2 tablespoons of ghee or butter and toss in the mushrooms.  Sauté until they start to caramelize and get some color on them.  Toss in the leeks and fennel bulb, thyme, rosemary, herbs de Provence and garlic. Continue to sauté until they start to get translucent and soft.
    4. Sprinkle in your 2 gravy packets and stir and then add in your can of coconut milk and the walnuts.
    5. Continue to simmer until veggies are to your desired consistency and the stew has thickened a bit.  Like your stew thinner?  Add in some stock or water or more coconut milk.  Want the stew a bit thicker?  Add in another gravy packet or a sprinkle of cornstarch or arrowroot.
    6. You can give the whole dish a squeeze of lemon to brighten the flavors or not, completely optional.
    7. When you are ready to serve, spoon alongside or over top of mashed potatoes and top with the roasted carrots, some fresh parsley, fennel fronds and a drizzle of pomegranate molasses or thick balsamic glaze.
    8. Dig in!

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