Mushroom and English Ale Stew

Mushroom and English Ale Stew

mush stew pic

Makes 4 servings

Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cups cremini mushrooms, sliced
  • 4 sprigs fresh thyme (2 whole, 2 finely chopped)
  • 2 cloves garlic, puréed
  • 1 bay leaf
  • 2 large russet potatoes, diced
  • 1 tbsp tapicoa starch + 2 tbsp water
  • 1 L vegetable stock
  • 2 cups of your favourite English ale
  • 2 cups cooked lentils
  • 2 tbsp tamari
  • 1 cup fresh green peas
  • Salt and pepper to taste

Garnish:

Multigrain croutons

 

Directions:

1. In a medium stock pot over medium heat add olive oil. Once heated add onion and sauté until

translucent.

2. Add the mushrooms and sauté for about 8 minutes or until brown.

3. Add 2 thyme sprigs, garlic and bay leaf and sauté for another 5 minutes.

4. Add potatoes and sauté for 5 minutes.

5. Mix cornstarch and water together and incorporate into stew.

6. Add stock, ale, lentils and soy sauce and bring to a simmer. Simmer for 25 minutes.

7. Add peas and heat through.

8. Add salt and pepper to your taste and then garnish with the remaining thyme and multigrain croutons.

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