Hearty Vegan Portobello Mushroom Stew

Combining meaty portobellos & umami-rich dried porcini mushrooms in a rich and luscious red wine sauce, this vegan stew checks all of the boxes of a hearty, beef-based counterpart. Lots of these steps can be done simultaneously, make sure to plan ahead when cooking.

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Servings 2

Prep Time 10

Total Time 55

Ingredients

700 g (1.5 lb) portobello mushrooms stems removed and cut into 4cm (1.5in) pieces
250 ml (1 cup) vegetable stock plus more
25 g (1 cup) dried porcini mushrooms
2 large carrots peeled, divided
2 stalks celery
1 large yellow onion
1 tbsp tomato paste
2 tsp white miso paste
4 cloves garlic finely minced
2 tsp plain (all-purpose) flour
180 ml (¾ cup) dry red wine such as shiraz, pinot noir or merlot
2 tbsp soy sauce
2-3 small shallots peeled and cut into quarters through the root end
3-4 sprigs fresh thyme tied together with butcher's twine
2 bay leaves

Instructions

Preheat oven to 220°C (425°F). Add the portobello mushrooms to a large baking sheet and drizzle with a tablespoon of olive oil and season generously with salt and pepper. Move to the oven and roast for about 20 minutes, or until browned, lightly crisp and have reduced significantly in size.
Meanwhile, in a small saucepan, bring the vegetable stock to a gentle simmer. Remove from the heat and add the porcini mushrooms, ensuring all are completely submerged in the liquid. Cover with a lid and allow the mushrooms to rehydrate for at least 20 minutes.
Very finely dice one carrot, the celery and the onion until there are very few large pieces. It is easiest to do this with a few pulses in a food processor, however, it can also be done with a sharp chef's knife and a bit of patience.
Set a Dutch oven or large saucepan over medium heat and add 2 tbsp of oil. Once shimmering, add the diced carrot, celery and onion along with a generous pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the mixture is extremely tender and beginning to brown - about 10 minutes.
Add the tomato paste, miso paste and garlic and stir and cook until very fragrant and the tomato paste begins to stick to the bottom of the pan, about 1-2 minutes.
Sprinkle over the flour and stir to combine. Cook for 2 minutes, just to ensure that the raw flour flavour cooks off.
Deglaze the pan with the red wine and the soy sauce. Stir to combine and bring to a simmer. Allow the wine to cook and reduce for a few minutes, just until the consistency is thick and jammy.
Remove the porcini mushrooms from the vegetable stock, reserving the soaking liquid. Roughly chop these and set aside. Also, cut the remaining carrot into 3cm (1in) pieces.
Add the roasted portobello mushrooms, chopped porcini mushrooms, the cut carrot, the shallots, the thyme bundle and the bay leaves. Pour over the reserved mushroom soaking liquid and stir to combine. Bring the mixture to a gentle simmer.
Allow the stew to simmer, uncovered, for about 20 minutes, or until the carrots and shallot are fork tender and the sauce is thick and viscous. Add a splash of vegetable stock periodically, if necessary, to adjust the consistency.
Remove from the heat and fish out the thyme bundle and bay leaves. Serve, alongside mashed potatoes, polenta or roasted vegetables.