Use a mix of mushrooms – button, shiitake, portobello, cremini and oyster, in this mushroom provencal stew. Mushrooms have a rich “meaty” texture that establishes their savoury, intense flavour. Prepare vegetable stock from scratch (recipe provided) or use vegetable powder, bouillon cubes, or tetra pack stock. Cut the vegetables the same size, about ½ inch dice for even cooking. Vegetables, except for potatoes, can be prepared a couple of days ahead; cover and refrigerate.
Makes: 6-8 servings
Ingredients
½ cup extra-virgin olive oil, divided
1½ cups finely-chopped Vidalia onion
2 tbsp chopped garlic
1½ lbs mushrooms, thinly sliced
1 tsp soy sauce
1 cup diced carrots
1 cup diced celery
1 cup diced red peppers
10 cups vegetable stock, divided
1 cup dry red wine
1½ lbs Yukon Gold potatoes, diced
2 tsp dried thyme
2 tsp dried marjoram
1 tsp salt
Pinch of cayenne
½ tsp black pepper
¼ cup unbleached white flour
½ cup tomato paste
Method
- In a large skillet, heat ¼ cup oil over medium heat. Add onion; cook 5 minutes or until tender. Stir in garlic; add mushrooms in batches, starting with about 2 cups. When softened, add next batch, cooking each about 5 minutes. Then add soy sauce.
- Stir in carrots, celery, red peppers, and 1 cup of stock. Simmer for 15 minutes or until softened, covered.
- In a large soup pot, combine 7 cups stock, wine, vegetable mixture including liquids, potatoes, thyme, marjoram, salt, cayenne, and pepper. Bring to a boil; cover and reduce heat to a simmer for 10 minutes.
- In a small pot, heat ¼ cup oil. Whisk in flour; cook for 1 minute. Add tomato paste; whisk for 1 minute. Add 1 cup vegetable stock; whisk for one minute. Add a second cup of stock; whisk for 2 minutes.
- Stir into vegetables in soup pot. Cook for 15 minutes on low heat, covered.
