Mushroom stew

Name: Mushroom stew - Fiona H.
Ingredients: 2 onions; 2 tablespoons of olive oil; 500 g of champignon mushrooms; 2 cloves of garlic; 2 tablespoons of tomato paste; 1 bunch of parsley; Mirodenia Base (fuchs)

Sezon - Mushroom stew by Fiona H. - Recipia

Mushroom stew is not something I make weekly, although I really enjoy it. It has that clean taste of fresh mushrooms with onion, simple and straightforward. I usually cook it when I want something quick, without cluttering the kitchen with too many pots. If I have mushrooms and some greens in the fridge, I know I can have a tasty meal in half an hour, especially with warm polenta or some pickles on the side. Quick Info Total time: 30-35 minutes Preparation time: 10-12 minutes Cooking time: 20-25 minutes Servings: 3-4 people Difficulty: easy Recipe type: vegan dish or side Ingredients 2 medium onions 2 tablespoons olive oil 500 g champignon mushrooms 2 garlic cloves 2 tablespoons tomato paste 1 bunch of fresh parsley Spice Base (Fuchs) or another vegetable spice blend Preparation Method 1. Peel the onion and chop it finely. Heat the oil in a large skillet and add the onion. Sauté over medium heat until it becomes translucent, without browning. 2. Meanwhile, wash the mushrooms well and clean them of any dirt. Slice or quarter them, as preferred. 3. When the onion has softened, add the mushrooms to the skillet. Stir and let them cook together over medium heat for about 10 minutes. The mushrooms will release water, so there is no need to add extra liquid. 4. Add the 2 tablespoons of tomato paste over the mushrooms. Mix well. Let it cook for another 10 minutes, allowing the flavors to combine and reduce slightly. 5. Finally, sprinkle the Spice Base to taste. Add the finely chopped garlic and fresh parsley. Turn off the heat and gently stir to avoid breaking the mushroom pieces. 6. Serve the stew warm, with pickles or polenta, as preferred. Why I make this recipe often It’s the kind of dish that requires few ingredients and doesn’t need much attention. The mushrooms are filling, the onion and tomato paste provide flavor, and the fresh parsley adds brightness. It’s great for lunch or dinner and doesn’t need meat or other additions to be hearty. Tips and Variations Tips - If the mushrooms release too much water, you can raise the heat a bit in the last few minutes to reduce it faster. - I always add garlic at the end, so it doesn’t become bitter or lose its aroma. - For a denser texture, you can let the stew simmer uncovered in the final part. Substitutions - Olive oil can be replaced with any vegetable oil if you don’t have it on hand. - If you don’t use Spice Base, you can add a bit of salt, pepper, and a pinch of sweet paprika. - Tomato paste can be replaced with tomato puree or crushed tomatoes, but it will slightly change the flavor. Variations - If you want a heartier stew, you can add diced bell peppers along with the onion. - You can swap champignon mushrooms for another type if you have it available. - For a different flavor, use a bit of thyme or fresh dill along with the parsley. Serving Ideas - I most often serve the stew with warm polenta. - It also goes well with toasted bread or as a side dish with plain rice. - For a light vegan meal, I pair it with assorted pickles. Frequently Asked Questions 1. What type of mushrooms can I use? Champignon mushrooms are the most suitable for this recipe, but you can also use other cultivated mushroom varieties if you have them on hand. 2. How can I avoid the stew being watery? If the mushrooms release too much water, do not cover and cook over a slightly higher heat towards the end to evaporate the liquid. 3. Can I make the recipe without Spice Base? Yes. You can add salt and pepper at the end or use your own vegetable spice blend. 4. Can the mushroom stew be frozen? I do not recommend freezing, as mushrooms change texture after thawing and become mushy. 5. What can I do if I don’t have fresh parsley? You can use dried parsley, but use a smaller amount. However, the freshness of the green gives a different taste. Nutritional Values Approximately, for a medium serving (without polenta or bread): - Calories: 100-120 kcal - Protein: 4-5 g - Carbohydrates: 15-18 g - Fats: 4-5 g The values depend on how much oil you use and the tomato paste. The recipe is low in calories and contains no cholesterol, making it suitable for fasting or vegetarian diets. Storage and Reheating The mushroom stew can be stored in the fridge in a closed container for up to 2 days. It can be easily reheated on the stove over low heat, with a little water if it seems too dry. I do not recommend storing it for longer than that or freezing it due to the texture of the mushrooms after thawing.

Preparation

Onion is peeled, washed, chopped finely, and sautéed in oil. When it becomes translucent, add the cleaned, peeled, and chopped mushrooms. Sauté together for 10 minutes, then add the tomato paste. After boiling together for another 10 minutes, add the Spice Base, add the finely chopped garlic, parsley, and turn off the heat. Serve with pickles or warm polenta. Enjoy your meal!

Mushroom stew

Preparation

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