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magic mushroom stew

June 4, 2009

Roatan 121

Both recipes featured here are from Mark Bittman’s, How to Cook Everything Vegetarian.


i usually double or triple the recipe to give some away to friends and family, keep some as leftovers and keep some in my freezer

Magic Mushroom Stew

Makes 4 servings –

1/4 c flour
4T neutral oil (i used grapeseed)

1.5 lb mixed mushrooms – button, portobello, shiitake, cremini (whatever excited you at the market) – thinly sliced
salt and pepper (fresh cracked pepper is awesome)
1/4 cup minced onion
1/4 cup celery
1/4 cup green bell pepper
2 or 3 sprigs fresh thyme (dried also works)
6 cups vegetable stock*
soy creamer or soy milk for additional creaminess – this is an optional ingredient, i opt for it

Before starting this recipe, you need to prep all ingredients and decide about your stock*.  I finely chop my veggies in the food processor.  I prepped my ingredients while my stock from scratch was boiling.  If you’re using stock cubes, prep the stock ahead of time also.

In a large skillet or stock pot, heat oil at a medium heat.  Slowly add flour to oil to form a roux.  It’s super important to constantly stir.  I use a whisk to stir in the flour.  Once all the flour is stirred in, it should boil (keep stirring), thicken and turn golden brown.  This should take about 10-15 minutes.  Never stop stirring.  It’s easy to burn.  If you burn it, you must start over.  Boo.

Once the roux is a golden brown color, turn heat up to med-high and immediately add mushrooms.  Stir constantly until all your chopped shrooms are covered w/ roux.  Then turn the heat down to medium low.  Let cook / sweat for 5-8 minutes.

Stir in onion, celery, bell pepper, and thyme.  Cook and stir 3 minutes. Stir in stock.  Turn heat up to medium-high, bring to boil.  Lower heat, cook at rolling bubble, covered, until soup thickens.  I usually give it 20-30 minutes.  Then add your cream if you opt to use it.  Cook until desired thickness.  I usually give it another 20-30 minutes. 

Last step, I puree the soup with the immersion blender while hot.  Once pureed let it simmer before serving.


I LOVE the stock recipe that follows.  Nothing compares to it.  It’s healthy.  It’s AMAZING.  It also takes time.  Veggie boullion cubes work fine in the Mushroom Stew.  I suggest Rapunzel Vegetable Bouillon, NO Salt.  The mere thought of using Knorr makes my insides shrivel up.  I have had no trouble finding Rapunzel at Whole Foods.  The bouillon cubes are much cheaper than the prepared vegetable stock and I think they taste better (sorry, Whole Foods, I don’t like your vegetable stock).  The prepared stock is another option, of course.

*Relatively Quick and Easy Vegetable Stock

Makes 1 quart

2T olive oil
2 carrots – sliced, peels on
1 onion – quartered, don’t bother to peel
1 celery stalk, chopped
1 or 3 garlic cloves, don’t bother to peel
5 – 10 white mushrooms, halves or sliced
10-20 parsley stems or stems w/ leaves
2T soy sauce (tamari is better!)
Salt and pepper

Heat oil to medium high heat, cook all veggies and bit of salt w/o stirring for 5 minutes.   Then stir once or twice and let cook until veg begin to brown.  Add parsley, 6 cups of water, soy sauce and pepper.  Bring to boil.  Simmer steadily bubbling 30 minutes (longer the better depending on your time).  Strain, taste, adjust seasoning.  Use or store.

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