Mushroom Stew
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Cooked & Loved · by Irena Macri★ 5.0 (2)

Mushroom Stew

NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 19%
CARBS 39G45% OF CAL
7G FIBER24G OTHER8G TOTAL SUGAR
FAT 19G49% OF CAL
7G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy vegetarian mushroom stew loaded with fresh and dried mushrooms, vegetables, and a touch of cream. Rich and velvety, this is comfort food for a light dinner.

mainsoupgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • ½ cup shiitake mushrooms (about 8-10 mushrooms, dried)
  • ½ cup porcini mushrooms (dried)
  • 1 cup boiling water
  • 1 tablespoon butter (or olive oil)
  • ½ large onion (finely diced (use the other half in the mushrooms below))
  • 1 large carrot (diced into small cubes)
  • 2 celery sticks (diced into small cubes)
  • 2 medium white potatoes
  • ½ teaspoon salt
  • 3 cups vegetable stock (chicken stock is also fine)
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce (or Tamari, coconut aminos)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ large onion (finely diced)
  • 7 oz white button mushrooms (sliced (200 grams))
  • 7 oz Swiss brown or Chestnut button mushrooms (sliced (200 grams))
  • 3 cloves garlic (finely diced)
  • A generous pinch of black pepper
  • Juice of ½ lemon (zest it first and set aside)
  • 1 tablespoon flour (arrowroot, tapioca, or regular)
  • ½ cup heavy cream (or coconut cream)
  • Zest of ½ lemon
  • 2-3 tablespoons chopped parsley
  • Extra salt to taste
PREP
20M
SODIUM
1269MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.