Mushroom Stew (WFPBGF)*
Prep Time
1/2 hour
Prep Notes
Asian markets that cater to a Japanese clientele have an enormous variety of mushrooms, but many types of Japanese mushrooms are available at most local supermarkets. Just make sure to include shitakes in the mix.
Put the brown rice on the stovetop and cook while preparing the stew.
Cooking Time
20-30 minutes total for the stew/45 minutes for the brown rice
Yields
4 servings
Ingredients
2-1/2 pounds assorted Japanese mushrooms, such as stemmed shitake caps, maitake, trimmed enoki or use a combination of all the different kinds of mushrooms you can find!
1 cup dry sake or dry white wine, such as a pino gris
1 cup vegetable broth
2 tablespoon oyster sauce
1 teaspoon tomato paste
1 teaspoon Asian red chili paste, such as sambal oelek
3 tablespoons peanut oil, sesame oil, or extra-virgin olive oil
4 medium shallots, peeled and diced
2 tablespoons minced garlic
1 teaspoon dried thyme, optional
1 bay leaf
1 teaspoon ground dried turmeric to the rice's cooking water (optional)
If you want to omit the sake or wine, increase the broth to 2 cups.
A little dried thyme isn't traditional, but it will offer a slightly herbaceous flavor among the sweeter notes in the stew.
Directions
1. Wipe the mushrooms clean with a damp paper towel and cut them into 1-inch pieces and set aside. Whisk the wine, broth, soy sauce, oyster sauce, tomato paste, and chili paste in a small bowl and set aside.
2. Warm the oil in a large saute pan or a deep skillet set over medium heat. Add the shallots and garlic; cook, stirring often, until lightly browned, about 2 minutes. Add the mushrooms and stir until all the oil has been absorbed. Pour in the wine mixture; stir in the thyme and bay leaf.
3. Raise the heat to medium-high and bring to a simmer. Reduce the heat to low and continue cooking, uncovered, until the liquid in the pan has reduced to half its orginal volume, 15 to 20 minutes.
4. Pile the rice on a large serving platter. Spoon the mushroom stew on top, using the pan juices as a sauce.
Credit
The Blue Zones Solution