Vegan Mushroom Stew

PREP TIME 10 mins

COOK TIME 15 mins

TOTAL TIME 25 mins

SERVE 4
INGREDIENTS

1 medium onion, finely diced
4 cloves garlic
1 tsp extra virgin olive oil
¼ cup white or red wine (optional)
1 tbsp rice flour
1 tbsp tomato paste
1 medium tomato, finely diced
1 tbsp sage, chopped (or use 1 tsp of dry sage)
1 tbsp edible lavender or rosemary or thyme (or use 1 tsp dry)
400-450g mushrooms, sliced (use any kind or mix)
2 tsp tamari or soy sauce
1 cup vegetable stock
Salt and ground black pepper to taste
2 tbsp parsley, chopped

INSTRUCTIONS

Heat the oil in a saucepan. Add the onions and garlic with a pinch of salt and some ground black pepper and saute until the onions start to soften, about 3-4 minutes.
Add the white wine to the pot, if using, and saute until there is no visible liquid left, about 3-4 minutes.
Add the rice flour and stir for a couple of minutes. If the flour begins to stick to the bottom, scrape it up with the ladle.
Add the tomato paste, stir it in, and then add tomatoes. Let the tomatoes cook down for another 2-3 minutes.
Add the herbs, mix well, then add the mushrooms. Saute for a couple of minutes until the mushrooms begin to express their juices, then add the tamari or soy sauce, vegetable stock, and season as needed with ground black pepper and salt.
Let the mixture come to a boil and continue to cook for a couple of minutes. If it looks too dry, add more stock, a little at a time. I like this stew rather thick, but you can think it out according to your taste.

Garnish with parsley and serve hot over pasta, rice, or with crusty bread.



Source:holycowvegan