An easy, elegant vegetarian starter to your holiday meal.
A common reaction from your friends after they hear that you’ve gone veg, is – What do you eat? I tell them, I don’t know about you, but I eat food. What, lettuce? – I hear back. Nope, I eat hearty, healthy foods. This mushroom stew is a perfect example of that. It’s got the 3 H’s covered. Hot, Hearty & Healthy! It’s got a couple of yummys thrown in, too. Plus, it presents beautifully. So, if you want to impress your guests and family, serve them this beautiful, flavorful stew. The line up for this dish.
Dump the dried porcini into a bowl and add the 1 cup of boiling water. Give it a stir and set it aside to soak for 10 minutes.
Don’t get ahead of yourself and dump that mushroom flavored liquid out. You are going to need it.
Take the Kaiser rolls, I used whole wheat, and using a serrated knife, slice the tops off. Using your fingers, pull out enough bread from the roll to make a hollowed out bowl.
Save the pulled out bread for making stuffings or your own panko crumbs. If you can’t find Kaiser rolls, any large bun will do. You want it to be 4 to 5 inches across and at least 3 inches thick. Using a pastry brush, brush a layer of oil on the bread bowls and the tops.
Place in a 400º degree oven for about 5 minutes, until light gold and crispy. Set them aside.
Slice up all the white, shiitake and baby bella mushrooms and put in a bowl.
In a large skillet over medium heat, add 1 tablespoon of olive oil and the chopped scallions. Cook, stirring, for 1 minute, add in the diced garlic and cook, stirring for an additional 2 minutes.
Dump in the fresh mushrooms and cook,
stirring frequently, until the mushrooms are tender, about 5 minutes.
Scoop the procini out of the liquid and drain on paper towels. Chop up the porcini. Strain the soaking liquid through a lined sieve.
Pour the mushroom liquid to the cooked mushrooms in the pan. Add in the chopped porcini. Raise the heat to high and cook for 5 minutes.
Add in the chopped tomatoes, broth, basil, salt and pepper and cook, stirring occasionally until slightly reduced, about 5 minutes. While it’s boiling, add in the cornstarch mixture and cook, stirring until slightly thickened. About 1 minute more. Stir in the parsley. Spoon the stew into the bread bowls. Sprinkle with the shaved cheese and replace tops. Eat, enjoy!
- 4 Kaiser rolls or any roll 4 to 5 inches across and 3 inches thick
- 1 ounce package of dried porcini mushrooms
- 1 cup boiling water
- 2 tablespoons of olive oil, divided
- 2 scallions or green onions, chopped
- 2 teaspoons finely diced garlic
- 8 to 10 ounce package white mushrooms, sliced
- 8 ounce package baby portabella mushrooms, sliced
- 3 ounce package of shiitake mushrooms, sliced with stems discarded
- 1 cup of chopped tomatoes
- 1 cup of vegetable broth, divided
- ¼ cup fresh basil, chopped
- salt & pepper to taste
- 2 teaspoons of cornstarch mixed with 2 tablespoons of the vegetable broth
- ¼ cup fresh parsley, chopped
- ¼ cup shaved Organic Valley swiss or Cabot monterey jack cheese for topping
- Preheat oven to 400º. Place the dried porcini mushrooms into a small bowl and pour in the boiling water. Let stand until softened, about 10 minutes.
- Using a serrated knife, slice the tops off the rolls. Using your fingers, carefully pull out enough bread to create a bowl like indention. Using 1 tablespoon of oil, brush the insides of the bread bowl and the undersides of the tops. Place the bread bowls and tops on a baking sheet and bake until light gold and crisp, about 5 minutes. Set aside.
- Add the remaining tablespoon of oil to a large skillet. Using medium heat, sauté the scallions for a minute, then add the diced garlic and cook an additional 2 minutes.
- Add in the white, shiitake and baby portabella mushrooms and cook, stirring frequently, until mushrooms are tender, about 5 minutes.
- Scoop the soaked porcini mushrooms out of the liquid and drain on paper towels. Coarsely chop the porcini. Strain the porcini liquid through a lined sieve and add into the pan, along with the chopped porcini. Increase the heat to high and cook 5 minutes. Add the chopped tomatoes, broth, basil, salt and pepper and cook until slightly reduced, about 5 minutes. While it's boiling, add in the cornstarch mixture and cook, stirring until slightly thickened. About 1 minute. Stir in parsley. Spoon the stew into the bread bowls, sprinkle with shaved cheese and replace bread tops. Serve.