Hearty Mushroom Stew

I love and crave these types of dishes in the winter. I feel it’s important to listen to your body, and sometimes eating raw isn’t what you need and that’s totally ok.

Serves: 4 Time: 30 minutes

Ingredients:

1 onion, chopped

3 cloves garlic, finely diced

280g mushrooms, sliced

1 handful dried mushrooms (porcini, shiitake), soaked for 30 minutes

2 carrots, cut into sticks

1.5 cups peas

¼ bunch kale, chopped

2 cups water

1 tsp thyme

1 tsp smoked paprika

1 tsp rosemary

½ can diced tomatoes

1 tbsp potato starch + ¼ cup water

Parsley to garnish

Method:

Heat a large cast iron pan on low/medium heat and add onions until translucent, then add garlic and cook for another minute.

Next, add your mushrooms and carrots until softened slightly before adding your spices. Cook for another minute and add your tomatoes and water.

Bring to a boil and turn heat down to a gentle simmer.

Cook for 5 minutes before adding peas and kale and cook for another 5 minutes.

In the meantime, mix water and potato starch in a glass until smooth and add into the stew and cook for a few minutes.

Serve with mashed potatoes and sprinkle some parsley on top.

Are you into stews?