Ingredients
Directions
Soak the optional dried mushrooms in ½ cup water for 30 minutes then remove them, transferring to a cutting board while reserving the soaking liquid for step 7.
Finely chop the soaked mushrooms into a mince along with garlic cloves. Chop together until the mushrooms and garlic somewhat resemble a paste. Set aside.
Heat a large stovetop pot or dutch oven over medium-high heat. Once hot, place the portobello mushrooms caps gill side up and allow to brown for 4–5 minutes. As the mushrooms sear they will begin to release moisture, turn over and allow the other side to sear for another 2–3 minutes. Remove the mushrooms and their juices from the pot and set aside.
With the heat on medium-high add the mushroom garlic paste from step 2 and cook for 3–4 minutes.
Add the leeks and celery to the pot and cook until they soften for about 4–5 minutes. Add the carrots and sauté together for 5 minutes.
Add the tomato paste, and stir until all the vegetables are evenly coated, then add the arrowroot powder, thyme, rosemary, and sage, and stir well to combine.
At this point you may notice a brown layer on the bottom of the pot, add the reserved mushroom stock, if using, vegetable broth, and water to deglaze the pot and get the brown bits off of the bottom. You’ll need to scrape your spoon or silicone spatula in a circular motion across the bottom of the pot to make sure everything comes up.
Add the rest of the ingredients except for mushroom caps, maple syrup, optional salt and pepper, and parsley, and bring back to a gentle boil. After the stock has started to boil, reduce the heat to low. Cover with a lid and simmer for 40 minutes or until the stew has thickened and the vegetables are very tender.
Add in the remaining ingredients, except for the parsley. Check for taste and adjust the seasoning to your liking.
Simmer the vegetables and mushrooms, uncovered for 10 minutes more.
Remove from the heat. If you used fresh herbs, remove the rosemary sprigs, thyme springs, and bay leaves.
Dish between 4 serving bowls and sprinkle the fresh parsley on top.
Chef's Notes
Substitutions
Substitute golden potatoes with Russets or another hearty white potato.
Substitute dried mushrooms with one tablespoon of umami mushroom seasoning. Note that most store-bought seasonings do contain salt, so you may want to adjust your seasoning if you are watching your sodium intake.
Additions
This stew would also be delicious with the addition of parsnips and cabbage.
Prep Ahead
Soak your dried mushroom of choice for 30 minutes to an hour in hot water or until soft. Store in an airtight container in the refrigerator until ready to use.
Whole Food Sweetener
Use date paste in place of maple syrup.
Make the Sauce Thicker
If you’d like for your stew to be thicker, make a slurry in a separate bowl by removing a few tablespoons of broth from the pot and add 1 teaspoon of arrowroot powder. Stir together until a smooth thin paste is formed, then return to the pot. Allow to cook for at least five minutes.
How to Clean Leeks
Leeks add a sweet, oniony flavor to soups, stews, casseroles, and many other rich dishes, which makes it the perfect addition to this robust stew. To clean your leeks start by removing the tough and woody dark green tops from the light green and white stem. Do not toss out the tops, they are great to add to your next batch of homemade vegetable broth.
Slice your trimmed leeks in half horizontally and then thinly slice. Your leeks should resemble a half-moon shape. Once sliced, separate the layers of leeks and add to a bowl. Cover with water and let sit for 5 minutes. Shake the leeks around in the water a few times to help the dirt, sand, and grit fall to the bottom. With a slotted spoon or your hands, scoop the leeks out of the water and into a mesh strainer where they will get their final rinse under cold water, rinsing until they look clean and there is no visible debris.
Shake off the excess water and pat dry with a kitchen towel. If you are not going to use your leeks immediately, line the bottom of your storage container with a reusable towel to catch any excess moisture and prevent spoilage. Store in an airtight container in the refrigerator for up to 10 days.
Where to Purchase Dried Mushrooms
Dried mushrooms can be purchased at most health food stores or online. You can find individual varieties such as shiitakes, chanterelles, morels, trumpet, and porcini or as a mix of wild gourmet mushrooms. The most cost-effective, easy-to-find, and widely used are dried shiitakes. Although I used chanterelles in this stew, shiitakes would also be a very tasty umami-rich option!
Additionally, you can find various umami blend seasonings at natural food stores or online. If using in this recipe add to step 6.
Storage
Store in an airtight container in the refrigerator for up to 7 days.
Ingredients
Directions
Soak the optional dried mushrooms in ½ cup water for 30 minutes then remove them, transferring to a cutting board while reserving the soaking liquid for step 7.
Finely chop the soaked mushrooms into a mince along with garlic cloves. Chop together until the mushrooms and garlic somewhat resemble a paste. Set aside.
Heat a large stovetop pot or dutch oven over medium-high heat. Once hot, place the portobello mushrooms caps gill side up and allow to brown for 4–5 minutes. As the mushrooms sear they will begin to release moisture, turn over and allow the other side to sear for another 2–3 minutes. Remove the mushrooms and their juices from the pot and set aside.
With the heat on medium-high add the mushroom garlic paste from step 2 and cook for 3–4 minutes.
Add the leeks and celery to the pot and cook until they soften for about 4–5 minutes. Add the carrots and sauté together for 5 minutes.
Add the tomato paste, and stir until all the vegetables are evenly coated, then add the arrowroot powder, thyme, rosemary, and sage, and stir well to combine.
At this point you may notice a brown layer on the bottom of the pot, add the reserved mushroom stock, if using, vegetable broth, and water to deglaze the pot and get the brown bits off of the bottom. You’ll need to scrape your spoon or silicone spatula in a circular motion across the bottom of the pot to make sure everything comes up.
Add the rest of the ingredients except for mushroom caps, maple syrup, optional salt and pepper, and parsley, and bring back to a gentle boil. After the stock has started to boil, reduce the heat to low. Cover with a lid and simmer for 40 minutes or until the stew has thickened and the vegetables are very tender.
Add in the remaining ingredients, except for the parsley. Check for taste and adjust the seasoning to your liking.
Simmer the vegetables and mushrooms, uncovered for 10 minutes more.
Remove from the heat. If you used fresh herbs, remove the rosemary sprigs, thyme springs, and bay leaves.
Dish between 4 serving bowls and sprinkle the fresh parsley on top.