Creamy Vegan Mushroom Stew Recipe
This dish also features a great way to utilize tofu for extra protein and a pleasingly creamy texture that satisfies those dairy cravings.
But the thing that really takes this recipe to the next level is actually the garnish. Another 1/2 pint of the mushrooms, an extra shallot and a little bit of the poblano. Saute them separately in olive oil and salt until the shallots and mushrooms are caramelized. Top each serving of the stew with a generous portion of that sweet umami goodness to turn an already very good dish into a spectacular one.
And here's the real flavor bomb. All that goodness that's left in the pan after you saute the mushrooms, shallots and poblano... add a few dashes of white wine to deglaze and then pour it into your pot of simmering stew. That there, that's how you make vegan food kick ass!
1 1/2 pints button mushrooms
6 cloves garlic
1/2 a poblano
1/2 block silken tofu
1/3 cup white wine
2 tbls olive oil
3 tbls soy sauce
1 tsp salt
2 tsps black pepper
3 tsps dill
1/2 cup fresh parsley
1/2 cup pearl barley
1/2 cup dry lentils
Saute liquid * refer to instructions above
water as needed
In the pot you'll use to cook the dish, use a stick blender to puree the tofu with 1/2 cup water until smooth. Add mushrooms, shallots, garlic, jalapeno, poblano, salt, soy sauce, black pepper, olive oil and 1/2 cup more water. Cover and simmer until veg is cooked down and a nice broth is formed. About 15 minutes.
Add barley, lentils, dill, wine and 1/2 cup more water. Recover and continue simmer until water is absorbed. Add more water as needed until barley and lentils and almost tender.
Stir in parsley and another 1/2 cup of water, saute liquid. Recover. Turn off heat on burner. Leave pot on stove for 10 minutes.