Wild Chanterelle Mushroom Stew

Name: Wild Chanterelle Mushroom Stew
Cook time: 1 h
Yield: 6 serving
Ingredients: 1 ½ c yellow onion, sliced; 1 teaspoon seasoning salt; 4 tablespoon Olive Oil, divided in half; 1 ½-2 lb Chanterelle Mushrooms, sliced; 2 cloves garlic, chopped; 3 tablespoon all purpose flour; 4 c vegetable stock; 1 c tomatoes, chopped; 1 thyme sprig; 1 rosemary sprig; 1 bay leaf; 1 tablespoon red wine vinegar; 1 teaspoon *Optional* Worcestershire Sauce; 1 c *Optional* Each, Carrot and Turnip, chopped ½ inch; 3 c Cooked Lentils, green or brown; 1 c Parsley, peas or kale to garnish; salt and pepper to taste

User Reviews

5.0

51 reviews

Excellent

Cook Time
1 hr
Servings
6
Calories
312 kcal
Course
Main Course, Lunch, Dinner
Cuisine
North American, Canadian, Vegan

Wild Chanterelle Mushroom Stew

Liam Perkins

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Rich, comforting and delicious vegan stew. Wild chanterelles and cultivated mushrooms, caramelized onions and lentils come together to make this satisfying winter meal.This takes about an hour to make but if you put your lentils on first, you can make the rest while it cooks and get this done in about 45 minutes.

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Ingredients

Servings

1 ½ c yellow onion, sliced about one large onion
1 teaspoon seasoning salt
4 tablespoon Olive Oil, divided in half
1 ½-2 lb Chanterelle Mushrooms, sliced or a mixture of your favorite mushrooms (lobster, oyster, porcini, shiitake and white or whatever combination you have on hand.)
2 cloves garlic, chopped
3 tablespoon all purpose flour
4 c vegetable stock
1 c tomatoes, chopped Use fresh tomatoes or substitute 1 tablespoon tomato paste.
1 thyme sprig or ½ teaspoon dried thyme
1 rosemary sprig or ½ teaspoon dried rosemary
1 bay leaf
1 tablespoon red wine vinegar
1 teaspoon *Optional* Worcestershire Sauce *do not use if you are strictly vegan*
1 c *Optional* Each, Carrot and Turnip, chopped ½ inch
3 c Cooked Lentils, green or brown 1 cup dry lentils, cooked according to package directions.
1 c Parsley, peas or kale to garnish
salt and pepper to taste

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Instructions

In a wide bottomed, large heavy pot, heat 2 tablespoon oil on medium. Add onions and seasoning salt and saute, stirring often until they are caramelized. (Add a tablespoon of water or 2 to help them cook down if they are drying too much before browning)
Once nice and brown, push to the side, add remaining oil, garlic and mushrooms, sauteing until cooked.
Sprinkle in flour and stir through. Add stock and stir or whisk vigorously to incorporate flour through the stock.Add tomatoes, herbs and carrots, turnips, wine and Worcestershire if using. Simmer on medium, stirring often for about 30 min. or until carrots and turnips are cooked through if using.
Stir in cooked lentils and heat through. Add green garnishes (peas, parsley or kale). Let heat for 1 minute, then turn off heat letting the residual heat finish cooking them lightly.
Serve in a bowl with your favourite side of mashed potatoes, yams, polenta or risotto.

Notes

*Note: This keeps well and can be made 2-3 days ahead and leftovers used as lunch for school or work. The lentils are very high in iron and protein making them a great choice for vegetarians. Although I love mushrooms, if your children don't (I have 2 mushroom loving and 2 mushroom hating), load up the other veggies and go light (or even skip) the mushrooms for a high fiber, high vitamin and low fat, satisfying dinner. My mom used to grate mushrooms with a cheese grater to "hide" them in things and I've done this myself when I really want that mushroom flavour without picky eaters complaining.

Nutrition Information

Show Details

Calories 312kcal (16%) Carbohydrates 44g (15%) Protein 14g (28%) Fat 11g (17%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Sodium 1102mg (46%) Potassium 983mg (28%) Fiber 14g (56%) Sugar 11g (22%) Vitamin A 4138IU (83%) Vitamin C 19mg (21%) Calcium 59mg (6%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 312 kcal

% Daily Value*

Calories	312kcal	16%
Carbohydrates	44g	15%
Protein	14g	28%
Fat	11g	17%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Sodium	1102mg	46%
Potassium	983mg	21%
Fiber	14g	56%
Sugar	11g	22%
Vitamin A	4138IU	83%
Vitamin C	19mg	21%
Calcium	59mg	6%
Iron	5mg	28%