Description
A hearty and flavorful mushroom stew with tender carrots, tomatoes, and savory herbs simmered in a vegetable stock base, perfect for a cozy and nutritious meal.
Ingredients
Base Ingredients
- 1 tablespoon canola oil (or any vegetable oil)
- 1 onion, diced
- 2 carrots, diced
- 2 garlic cloves, minced
Thickener
- 1 tablespoon all-purpose flour (or corn starch if gluten-free)
Main Ingredients
- 3 tomatoes, diced
- 1 pound (450 grams) mushrooms, sliced
- 1 ½ cups (350 ml) vegetable stock
Seasonings and Garnish
- 1 tablespoon soy sauce (reduced-sodium, or tamari if gluten-free)
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, to garnish
Instructions
- Heat the oil: In a medium pan, warm 1 tablespoon of canola or vegetable oil over medium heat to prepare for sautéing.
- Sauté the onion: Add the diced onion to the pan and cook, stirring occasionally, until it becomes soft and translucent, about 4-5 minutes.
- Add the carrots: Stir in the diced carrots and continue cooking for about 2 minutes to slightly soften them.
- Cook the garlic: Add the minced garlic and cook for one minute or until fragrant and lightly golden, taking care not to burn it.
- Incorporate the flour: Sprinkle 1 tablespoon of all-purpose flour (or corn starch if gluten-free) evenly over the vegetables and stir well to combine; this will help thicken the stew.
- Add tomatoes and mushrooms: Pour in the diced tomatoes and sliced mushrooms, mixing to coat them with the flour and vegetable mixture.
- Pour in vegetable stock: Add 1 ½ cups (350 ml) of vegetable stock, ensuring the vegetables are partially submerged.
- Season the stew: Stir in 1 tablespoon of reduced-sodium soy sauce (or tamari if gluten-free) and 1 teaspoon of dried oregano to add depth and herbaceous notes.
- Simmer the stew: Cover the pan and let the stew simmer gently for about 5 minutes or until the carrots are tender and all flavors meld together.
- Adjust seasoning and garnish: Taste the stew and adjust salt, pepper, or soy sauce to your liking. Serve hot, garnished with fresh parsley for a burst of color and freshness.
Notes
- Use corn starch instead of all-purpose flour for a gluten-free version.
- Reduced-sodium soy sauce or tamari helps control salt content but adjust according to taste.
- For a richer flavor, add a splash of white wine before adding the stock, if desired.
- This stew can be served as a main dish with crusty bread or over rice for a fuller meal.
- Leftovers store well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: International
