As the days get shorter and cooler, the body craves heavier comforting dishes. Meat tends to be a center of attention in these meals, but with a bevy of fresh mushrooms, you can create an earthy stew in less than an hour.
- 1 white onion, chopped
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1 8 oz package cremini mushrooms
- 1 8 oz package baby bellas
- 1 8 oz package button mushrooms
- 4 cups organic vegetable stock (see note below)
- 2 medium yukon gold potatoes, cubed
- 1 large carrot, sliced
- 1 tsp chopped sage
- 1 tsp chopped thyme
- 1 tsp chopped rosemary
- salt and pepper to taste
- 1/4 cup flour
In a large stock pot over high heat, drizzle olive oil and saute onions and garlic until onions are translucent. Add mushrooms, coat them with onions and turn down the heat to medium. After about 10 minutes, as the mushrooms begin to soften (we used larger chunks instead of slicing), add stock, potatoes, carrots, and spices. Simmer for about 20 minutes.
Shake flour into a cup of water to fully blend, then slowly stir into stew to thicken the sauce. Simmer for another 10-20 minutes. Remember: the longer the simmer, the better the flavor.
Note: we cheated with organic vegetable stock this week. It’s not super challenging to make but does take considerable time. Alternative, use water and increase your spice content.