Recipe: Mushroom Stew (vegan or lacto)
Deb Schwartz
tonight. It is wonderful! Keith, who usually suffers politely through meals
I've made, commented that it was excellent. The original recipe as posted
is first, followed by my own modifications.
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From Terri Huggett
hug...@sequent.com
Mushroom Stew
adapted from The Savory Way by Deborah Madison
Serves 4
The Sauce
2 Tbsp. Dijon-style mustard
2 Tbsp. Worchestershire sauce
2 Tbsp. brown sugar
3/4 cup (~200 ml) dry red wine
1 Tbsp. soy sauce
freshly ground pepper
Combine all the ingredients in a bowl and set aside.
The Vegetables
1 1/4 lb. (~1/2 kilo) mushrooms (combination of chantrelle, oyster, shiitake,
domestic button)
2 Tbsp. butter or vegan margerine
1 onion, diced
salt
1 large red bell pepper, diced
1/4 lb. (~125 mg) tofu cut into small cubes
chopped cilantro or parsley for garnish
Halve or quarter the larger fresh mushrooms. Melt butter or margerine in a
large, heavy-bottomed pan, add the onions, salt lightly and cook over medium
heat for 3-4 minutes or until the onions are transparent. Add the mushrooms
and the peppers and cook for a few minutes, stirring often, until the
mushrooms begin to color, then add the sauce. Add the tofu and simmer
slowly until the sauce has reduced and thickened, about 40 minutes. Serve
in soup plates with rice or noodles and garnish with cilantro or parsley.
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My modifications:
2 Tbsp molasses instead of brown sugar
I used a hot spicy dijon mustard, gave it a bit of an extra kick.
The mushrooms I used were (listed in increasing quantity, which was inversely
proportional to the price): morell, portobello, shiitake, oyster, and the
usual buttons.
I added several cloves of garlic, crushed.
Served it over spinach fetuccine, with brocolli on the side. We both agreed
it would be good with the brocolli mixed in.
Enjoy!
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Debbie Schwartz // d...@voodoo.boeing.com // or uunet!bcstec!voodoo!das