Oyster Mushroom Stew
Oyster Mushroom Stew
It’s not fancy, it’s not clever, it’s just a stew. It’s when you want to just chuck some stuff in a pan boil it up and eat it out of a bowl with a chunk of bread. I love stews meat, fish, veg especially reheated the next day. This is a bog standard mushroom stew - bloody lovely.
Ingredients
(serves two)
For the Stew:
500g oyster mushrooms, cleaned and sliced
1 tablespoon olive oil or butter
1 onion, chopped
2-3 cloves garlic, crushed
2 carrots, diced
2 stalks celery, diced
1 medium potato, diced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 tablespoon of plain flour
700ml vegetable stock
1 can (440g) chopped tomatoes
150g frozen peas
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Method
Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the crushed garlic and sauté for another minute until fragrant.
Add the Root Vegetables:
Stir in the diced carrots, celery, and potato. Cook for about 5-7 minutes, stirring occasionally.
Add the Mushrooms and Spices:
Add the sliced oyster mushrooms, thyme, and smoked paprika. Cook for another 5 minutes, allowing the mushrooms to release their moisture. Add the flour and stir to coat everything in the pan an slightly cook.
Add Liquids:
Pour in the vegetable stock and add the chopped tomatoes. Bring the mixture to a gentle simmer.
Cook the Stew:
Simmer the stew for about 40-50 minutes, or until the vegetables are really tender. Add the green peas in the last10 minutes of cooking. Season with salt and pepper to taste.
Serve:
Ladle the stew into bowls and garnish with chopped fresh parsley if you are feeling swish.
Tip: This also works with my dried mushrooms.
Hope You Enjoy!
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