February 15, 2014

Wild Mushroom Stew

Are mushrooms vegetarian or non-vegetarian? They definitely are not animals, but they are fungi. I know many vegetarians do not consume mushrooms since they don't consider them as vegetables. We love them especially the wild mushrooms, favorites in the family being chanterelle, shiitake and morel. Mushrooms are good source of B vitamins and minerals like Selenium, Ergothioneine, Copper etc. Beta-glucans found in many mushroom varieties have immunity-stimulating effects, builds resistance against allergies and aids in metabolism. All good reasons to include mushrooms in your diet regularly, especially during winter and allergy seasons.

This recipe was something new I made for my vegetarian Christmas breakfast to go with Moroccan Anise bread. This can be served with other types of bread or just as is like a soup. As always use as much as possible all organic ingredients.

  • Wild mushrooms (shiitake, cremini, chanterelle) - 1 lb (Sliced thin)
  • Portobello mushroom - 1 small (Chopped) 
  • Small yellow onion - 1 (chopped) 
  • Ginger - 1 Tbs (chopped)
  • Garlic - 2 cloves (sliced)
  • Fresh/dried herbs - rosemary/dill/thyme (fresh is recommended) 
  • Vegetable broth - 2 cups 
  • Nuts (almonds or hazelnuts) - a big handful (Soaked overnight) 
  • Cold pressed virgin coconut oil - 1 Tbs
  • Turmeric powder - 1/2 tsp
  • Heat coconut oil and roast ginger and garlic. 
  • Grind, the soaked nuts along with roasted ginger and garlic and a cup of filtered water to get a fine, flavored nut milk. 
  • Into same pan, add chopped onion and saute for 2-3 minutes.
  • Add mushroom slices and the herbs along with vegetable broth, salt and turmeric powder.
  • Bring to boil, then reduce heat and simmer for 5-10 minutes on low-medium heat.
  • Add the nut milk and continue simmering on low-medium heat till all the flavors are mingled well and you have your desired consistency.
  • I serve it along with Moroccan Anise Bread. 
  • This can be served just as a soup as well.
  • Enjoy!


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