Winter Vegetable Stew/Pie

Name: Winter Vegetable Stew/Pie
Ingredients: 1/2 cup vegetable soup mix dried; 3 cup mushrooms slightly aged; 3 cup water; 1/2 each rutabaga (swede) halved then thinly sliced; 1 cup mushrooms slightly aged, halved; 6 small mushrooms, shiitake coarsely chopped; 1 tablespoon olive oil; 1 x salt; 1 x black pepper; 5 each garlic cloves finely chopped; 1/2 cup sherry dry; 1 medium yellow onion cut into large piece; 1 medium carrots peeled, 1/2 inch slices; 2 medium russet potatoes 1/2 inch slice; 1 medium fennel bulb quartered, in 1/2 inch slices; 2 tablespoon thyme fresh, or 2 teaspoons dried; 2 tablespoon marjoram fresh, or 2 teaspoon dried; 2 tablespoon parsley leaves fresh, or 2 teaspoons dried

18 ingredients

10 steps

Ingredients

1/2 cup vegetable soup mix dried
3 cup mushrooms slightly aged
3 cup water
1/2 each rutabaga (swede) halved then thinly sliced
1 cup mushrooms slightly aged, halved
6 small mushrooms, shiitake coarsely chopped
1 tablespoon olive oil
1 x salt
1 x black pepper
5 each garlic cloves finely chopped
1/2 cup sherry dry
1 medium yellow onion cut into large piece
1 medium carrots peeled, 1/2 inch slices
2 medium russet potatoes 1/2 inch slice
1 medium fennel bulb quartered, in 1/2 inch slices
2 tablespoon thyme fresh, or 2 teaspoons dried
2 tablespoon marjoram fresh, or 2 teaspoon dried
2 tablespoon parsley leaves fresh, or 2 teaspoons dried

Directions

1

Stock: Gently simmer, until reduced to about 2 cups liquid.
2

Heat 1 tablespoon of the olive oil in a large skillet; add the mushrooms, pinch of salt, 2 or 3 grinds of pepper.
3

Sear the mushrooms over high heat until golden.
4

Add half the garlic and deglaze the pan with half the sherry.
5

When the pan is almost dry, transfer the mushrooms to a bowl.
6

Heat the remaining tablespoon of olive oil in stew pot and add the onion, pinch of salt, 2 grinds of pepper; saute until onion is transparent.
7

Add the remaining garlic, rutabaga, carrot, potatos, and fennel, saute for 5 minutes.
8

Add the mushrooms, herbs, and the reduced stock.
9

Cover and simmer until vegetables are soft and flavors melded, about 30 minutes over medium/medium low heat.
10

Serve over grain, pasta, or polenta (we used a mixed spiral spinach pasta and basmati rice left over from previous meals), with crusty bread, bread sticks, or pretzels.