Course Type
Dinner
Dietary Restrictions
Vegan, Gluten-free
4-6 Servings
Ingredients
1 lb mixed forest mushrooms (e.g. shiitake, oyster, chanterelle, porcini)
2 tablespoons olive oil
1 onion, finely chopped
4 cloves of garlic, minced
1 cup of chopped carrots
1 cup of chopped celery
1 teaspoon of fresh thyme
1 teaspoon of fresh rosemary
1 bay leaf
Salt and pepper to taste
4 cups vegetable stock
1 cup of white wine
Fresh parsley for garnish
Cooking Utensils
Large soup pot
Wooden spoon
Knife
Cutting board
Measuring cups and spoons
Instructions
Clean and slice your forest mushrooms.
Heat the olive oil in your soup pot over medium heat. Add the onions and garlic, cooking until they become transparent.
Add the chopped carrots and celery to the pot, sauté for another 5 minutes.
Stir in the prepared mushrooms, salt and pepper, thyme, rosemary, and bay leaf. Sauté for 10 minutes.
Pour in the vegetable stock and white wine. Bring the pot to a boil.
Reduce the heat, cover, and let the stew simmer for about 45 minutes.
Once the stew is ready, discard the bay leaf and adjust the seasonings if necessary.
Ladle the hot stew into bowls and garnish with fresh parsley before serving.
