This mushroom stew is a hearty, family-friendly, easy, one-pot meal that is ready in less than 30 minutes. You can eat it all year round and it goes well with pasta, quinoa, rice or mashed potatoes.
Equipment
Medium cast iron pot
Sharp knife
Wooden spoon
Measuring spoons
Measuring cup
Ingredients
1tablespooncanola oilor any vegetable oil
1onion diced
2 carrotsdiced
2garlic clovesminced
1tablespoonall-purpose flouror corn starch if gluten-free
3tomatoesdiced
1 pound(450 grams)mushroomssliced
1 ½ cups(350 ml)vegetable stock
1tablespoonsoy saucereduced-sodium (or tamari if gluten-free)
1teaspoonoreganodried
1tablespoonparsleyfresh, to garnish
Instructions
Heat oil in a medium pan.
Add onion and cook until it becomes soft and translucent.
Add carrots and cook for a couple of minutes.
Add minced garlic and cook for a minute or until it's fragrant and turns golden.
Add flour and mix well (or corn starch if gluten-free).
Then add tomatoes and sliced mushrooms, and cover with vegetable stock.
Add soy sauce (or tamari if gluten-free).
Add oregano or any herb using, and simmer covered for 5 minutes or until the carrots are softened.
Taste the stew and adjust the seasonings to your preference.
Serve hot and garnish with fresh parsley.
Notes
You can substitute flour with corn starch to make this recipe gluten-free.