Mushroom stew

Mushroom stew

Tags

Stew
mushroom

Cook

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 shallots, diced
  • 1 tbsp minced fresh rosemary
  • 6 cloves garlic, minced
  • 1 lb cremini mushrooms, sliced
  • 1 tbsp balsamic vinegar
  • ½ cup raw cashews
  • 1 tbsp miso
  • 1 tbsp nutritional yeast
  • 4 cups vegetable stock, divided
  • 2 cups wild rice, cooked
  • 2 cups chopped kale, packed

Steps

  1. Soak cashews in boiling water for at least ½ an hour.
  2. Heat the wok over medium heat. Once hot, pour in the olive oil and swirl it around.
  3. Add the onions and shallots and stir. Sauté until translucent and soft.
  4. Add the rosemary and garlic and stir until fragrant.
  5. Add the mushrooms and season with salt and pepper. Cook until mushrooms are tender.
  6. Add the vinegar and stir. Cook off the vinegar a little.
  7. Remove ⅓ of the mushroom mixture and place it in a blender.
  8. Add to the blender the drained cashews, miso, nutritional yeast, and 2 cups of vegetable stock.
  9. Blend this mixture on high until completely smooth and creamy.
  10. Pour the remaining vegetable stock into the wok along with the cooked wild rice.
  11. Pour the blended mushroom into the wok and stir.
  12. Bring the stew to a boil and let it simmer, uncovered, for about 5 minutes.
  13. Add the kale and stir. Keep simmering the stew until the kale is wilted, about 3-4 minutes.