Winter vegetable stew

Yield: 8 servings

Measure Ingredient
1 ounce Dried porcini mushrooms
¾ cup Boiling vegetable stock or canned broth
3 tablespoons Olive oil
4 Cloves garlic; minced
1 large Red onion or leek; chopped
3 mediums Carrots
Cut into 1-inch pieces
1 Celery root
Peeled and cut into 1-inch cubes
10 ounces White button mushrooms; quartered
4 ounces Shiitake mushrooms
Stems removed and caps sliced
4 ounces Portobello mushrooms
Stems removed and caps sliced
½ cup Dry red wine or vegetable stock
2 tablespoons Chopped fresh rosemary
OR 2 tsp. dried
1 Strip orange peel
1 1 inch wide by 3 inches long
Salt and freshly ground black pepper; to taste
½ cup Chopped toasted pecans
2 tablespoons Chopped fresh parsley for garnish

8 SERVINGS VEGAN

Root vegetables and fresh mushrooms combine in a dried mushroom-infused broth. Despite its many ingredients, this delicious stew is remarkably easy to make. Serve with crusty bread for a very satisfying meal.

In small, heat-proof bowl, combine dried mushrooms and vegetable stock. Let soak until mushrooms are softened, about 20 minutes. Strain liquid through fine-meshed sieve into a small bowl and set aside. Coarsely chop mushrooms.

In large saucepan, heat 2 tablespoons oil over medium-high heat. Add garlic, onion or leek, carrots and celery root and cook, stirring often, until vegetables begin to soften, 10 minutes. Add dried and fresh mushrooms. Cook, stirring often, until mushrooms are tender, about 10 minutes. Stir in reserved mushroom liquid, red wine or stock, rosemary and orange peel and bring to a boil. Reduce heat to low and simmer, partially covered, for 15 minutes. Season with salt and pepper. Stir in pecans and garnish with chopped parsley.

PER SERVING: 111 CAL.; 3G PROT.; 6G TOTAL FAT (1G SAT. FAT); 12G CARB.;0 CHOL.; 189MG SOD.; 3G FIBER.

Recipe by: Vegetarian Times Magazine, February 1998, page 56 Converted by MM_Buster v2.0l.

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