Creamy Mushroom Stew (Print Version)

# Ingredients:

→ Dried Mushrooms

01 - ½ cup shiitake mushrooms, dried
02 - ½ cup porcini mushrooms, dried
03 - 1 cup boiling water

→ Fresh Vegetables

04 - 1 large onion, diced
05 - 1 large carrot, diced
06 - 2 celery sticks, diced
07 - 2 medium white potatoes
08 - 7 oz white button mushrooms
09 - 7 oz Swiss brown mushrooms
10 - 3 cloves garlic

→ Base and Seasoning

11 - 2 tablespoons butter
12 - 2 tablespoons olive oil
13 - 3 cups vegetable stock
14 - 1 tablespoon tomato paste
15 - 1 tablespoon soy sauce
16 - 1 tablespoon flour
17 - ½ cup heavy cream

# Instructions:

01 - Soak dried mushrooms in boiling water 10-15 minutes. Reserve liquid.
02 - Cook onions, carrots, celery, potato in butter. Add stock and mushroom liquid.
03 - Sauté onions and all mushrooms with seasonings until browned.
04 - Add mushrooms to base with tomato paste and soy sauce. Simmer 10 minutes.
05 - Thicken with flour slurry, add cream. Season and garnish with lemon zest and parsley.

# Notes:

01 - Can be made vegan
02 - Freezes well without cream
03 - Keeps 4 days refrigerated

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