Mushroom Stew


4 servings


55 minutes


– Oil – Onions – Mushrooms – Potatoes – Carrots – Veggie Broth – Bay Leaves – Turmeric Powder – Salt & Peppe – Garlic – Dill – Flour slurry

1. In a medium pot, cook the onions and mushrooms in oil over medium-high heat, until the liquids have evaporated and the vegetables have started to brown.

2. Add the potatoes, carrots, veggie broth, and bay leaves to the pot. Bring it to a boil. Then reduce the heat to low and simmer for 30 minutes.

3. At this point, add the turmeric and season with salt and pepper to taste.

4. Make the flour slurry by mixing the flour and water together well.

5. Pour the slurry into the stew and stir well.

6. Now, add the minced garlic and fresh dill. Turn off the heat. Serve hot.

Place any cooled leftovers in an airtight container in the refrigerator. They will stay fresh in there for about 4-5 days.

This Mushroom Stew is hearty and delicious. You'll love the perfectly seasoned broth and vegetables, as well as the fresh dill that adds delightful flavor and aroma to this dish.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes