Vegan mushroom stew to warm your autumn days

When the temperature drops, one-pot stews and dishes are perfect. They quickly warm you up and satisfy even the hungriest of appetites. A stew, however, doesn't have to include meat. Chanterelles, oyster mushrooms, and button mushrooms are the stars of this vegan version. This stew is so aromatic and delicious that even the most dedicated carnivores will ask for seconds.

Autumn tastes like mushrooms and is worth using in the kitchen for more than just sauces or dumpling fillings. In stews, they provide depth of flavor and aroma, making an excellent meat substitute. When chanterelles are out of season, you can simply add more oyster and button mushrooms, which are available year-round.

This stew will warm you up after a long day, and you can prepare a larger portion to enjoy over multiple meals. It tastes even better after reheating, making it a great option for leftovers. Serve it with groats, potatoes, rice, or even dumplings.

Ingredients:

                                
• 7 oz of oyster mushrooms
• 5 oz of chanterelles
• 7 oz of button mushrooms
• 5 tablespoons of olive oil
• 1 onion
• 1 large carrot
• 1 large parsley root
• 1 tablespoon of sweet paprika
• 1/2 teaspoon of cumin
• 2 cloves of garlic
• 1 tablespoon of dried marjoram
• 1 teaspoon of Dijon mustard
• 2 teaspoons of salt
• 1/2 teaspoon of black pepper
• 2 1/2 cups of vegetable broth
• 1 tablespoon of potato starch
• 1/3 cup of water

Instructions:

Step 1. Clean the mushrooms and cut them into smaller pieces.

Step 2. Chop the onion and sauté in a pot with hot olive oil. Add diced carrot and parsley root, and sauté the whole mixture.

Step 3. Add the chopped mushrooms to the pot and simmer for a moment. Add sweet paprika, cumin, pressed garlic, dried marjoram, Dijon mustard, salt, and pepper. Pour in the broth and cook for 20 minutes.

Step 4. Mix the potato starch with water, then add it to thicken the stew.