Vegan mushroom stew: The ultimate comfort food for autumn

Vegan cuisine can be full of flavour and surprise with every bite. A warming stew, for example, features mushrooms that take centre stage. Their umami flavour is so rich that no one will miss the chunks of meat in the sauce.

When the temperature outside drops, one-pot stews and dishes work excellently. They quickly warm you up and quiet even the loudest growling stomachs. A stew, however, doesn't have to be made only with chunks of meat. In this vegan version, the main roles are played by chanterelles, oyster mushrooms, and button mushrooms. It is so aromatic and delicious that even the most ardent fan of pork chops will go for seconds.

Autumn definitely tastes like mushrooms, and it’s worth using them in the kitchen not only for sauces or dumpling fillings. In stews, they provide depth of flavour and aroma, excellently replacing meat. When chanterelles are no longer available in shops and the season is over in the forest, you can simply add more oyster and button mushrooms, which (as cultivated mushrooms should) are available year-round.

Such a stew will warm you up after a whole day, and you can prepare a larger portion immediately. It tastes even better after reheating, so it's a great option for multiple meals. One day it can be served with groats, another day with potatoes, rice, or even dumplings.

Ingredients:

                                
• 200 grams of oyster mushrooms,
• 140 grams of chanterelles,
• 200 grams of button mushrooms,
• 5 tablespoons of olive oil,
• 1 onion,
• 1 large carrot,
• 1 large parsley root,
• 1 tablespoon of sweet paprika,
• 1/2 teaspoon of cumin,
• 2 cloves of garlic,
• 1 tablespoon of dried marjoram,
• 1 teaspoon of Dijon mustard,
• 2 teaspoons of salt,
• 1/2 teaspoon of black pepper,
• 600 millilitres of vegetable broth,
• 1 tablespoon of potato starch,
• 80 millilitres of water.

Instructions:

Step 1. Clean the mushrooms and cut them into smaller pieces.

Step 2. Chop the onion and sauté in a pot with hot oil or olive oil. Add diced carrot and parsley root and sauté the whole mixture.

Step 3. Add the chopped mushrooms to the pot and simmer for a moment. Add sweet paprika, cumin, garlic (pressed through a press), dried marjoram, Dijon mustard, salt, and pepper. Pour in the broth and cook for 20 minutes.

Step 4. Add potato starch mixed with water to thicken the stew.