Mushroom stew (chanterelles) with a side of rice

Mushroom Stew with Rice Garnish: A Tasty and Simple Vegan Recipe

We present to you a delicious mushroom stew recipe that is not only easy to prepare but also full of flavors, making it perfect for fasting days or for those seeking a healthy vegetarian option. This dish brings together natural ingredients, providing a nutritious and satisfying meal. Additionally, the rice garnish perfectly complements this main course, turning it into a culinary feast.

Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 4

Your ingredients for mushroom stew:

- 1.5 kg of mushrooms (e.g., chanterelles, but you can also use other types like oyster mushrooms or champignons)
- 1 large onion
- 1 small carrot
- 1 large garden tomato
- 1/2 bell pepper
- Salt, to taste
- Pepper, to taste
- 3 cloves of garlic
- 2 tablespoons of olive oil or sunflower oil
- 1 cup of water (approximately)

Your ingredients for the rice garnish:

- 1/2 cup of rice (preferably long-grain)
- 1 small onion
- 1 carrot
- 1/2 bell pepper
- 1 tablespoon of tomato paste
- Salt, to taste
- Pepper, to taste
- 1/2 teaspoon of dried dill
- 2 tablespoons of oil
- 1 and 1/2 cups of water

Preparing the mushroom stew:

1. Clean the mushrooms: Start by cleaning the mushrooms. It is essential to wash them thoroughly in 3-4 waters to remove any impurities or sand. This is a crucial step for obtaining a clean and tasty stew.

2. Boil the mushrooms: Put a pot of water to boil. When the water is boiling, add the mushrooms and boil them for about 25 minutes. This step will help remove the strong taste and make the mushrooms more tender.

3. Prepare the vegetables: After the mushrooms are ready, drain them and rinse under cold water. Then, chop them finely, but not too small. Meanwhile, clean and chop the onion, carrot, and bell pepper into small cubes. You can peel the tomato with a sharp knife and then cut it into cubes.

4. Sauté the vegetables: In a large skillet, add the oil and let it heat up. Add the onion, carrot, and bell pepper, along with 2-3 tablespoons of water. Sauté the vegetables for about 4 minutes, until they become slightly translucent.

5. Add the mushrooms and spices: Next, add the boiled mushrooms to the skillet, seasoning with salt and pepper to taste. Pour in a cup of water and cover with a lid. Let everything simmer on medium heat, allowing the flavors to blend and the vegetables to cook through.

6. Finalize the stew: When the liquid has reduced and the vegetables are well cooked, clean the garlic, crush it, and incorporate it into the stew. Mix well and let it rest for a few minutes.

Preparing the rice garnish:

1. Prepare the vegetables: Clean the onion and chop it finely. You can cut the carrot and bell pepper into small cubes.

2. Sauté the vegetables for the rice: In a saucepan, heat the oil and add the onion, carrot, and bell pepper. Sauté them for 2-3 minutes, adding a few drops of water to prevent sticking.

3. Add the rice and water: When the vegetables are ready, rinse the rice under cold water, then add it to the saucepan. Pour in 1 and 1/2 cups of water and let everything boil.

4. Season and finish: When the rice starts to boil, add salt, pepper, and dried dill. Incorporate the tomato paste and let it boil for another 3-4 minutes. After the rice is cooked, remove the saucepan from the heat and let it cool for 5 minutes.

Serving the dish:

On a plate, place a generous portion of mushroom stew alongside the rice garnish. This combination is not only tasty but also filling. You can add a fresh seasonal salad on the side for a contrast of textures and flavors. If desired, you can drizzle the dish with a little extra virgin olive oil for added flavor.

Tips and variations:

- Vary the mushrooms: Instead of chanterelles, you can experiment with other types of mushrooms, each having a distinct flavor.
- Add fresh herbs: A handful of fresh parsley or basil can add a fantastic flavor to the stew.
- Culinary indulgence: If you are not fasting, you can add a little sour cream or Greek yogurt on top before serving.

Nutritional benefits:

This mushroom stew is rich in nutrients, providing a significant amount of plant-based protein and fiber. Mushrooms are low in calories, averaging about 22 calories per 100 grams, and are an excellent source of B vitamins, essential for energy metabolism. The rice adds complex carbohydrates, providing long-lasting energy.

Frequently asked questions:

1. Can I use canned mushrooms?
Yes, but the flavors will be different. Make sure to wash them well before use.

2. Is this recipe suitable for vegan diets?
Absolutely! All the ingredients are plant-based, making it perfect for vegans.

3. How can I store leftovers?
You can store the stew and rice in an airtight container in the refrigerator for 2-3 days. Reheat them in the microwave or on the stove.

These simple yet flavorful recipes are an excellent way to enjoy fasting food without compromising on taste. We invite you to try them and personalize them according to your preferences. Enjoy your meal!