A deeply savory mushroom stew thickened with blended hemp hearts. The hemp gives the gravy body without flour or cream and stretches the protein. Excellent over polenta or mashed potatoes.
Mushroom & Hemp Stew
Yields 4 servings. Prep 15 minutes. Cook 35 minutes.
Ingredients
- 30 g dried porcini or mixed wild mushrooms
- 1 cup boiling water
- 700 g fresh mushrooms (cremini, shiitake, oyster), sliced
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (or extra broth)
- 2 cups vegetable broth
- 1/3 cup hemp hearts
- 2 sprigs fresh thyme, 1 bay leaf
- 2 tablespoons soy sauce or tamari
- 1 tablespoon balsamic vinegar
- Salt, plenty of pepper
- Chopped parsley and hemp hearts to finish
Method
- Pour boiling water over dried mushrooms. Soak 20 minutes. Strain liquid through a coffee filter; reserve. Chop rehydrated mushrooms.
- Heat oil and butter in a heavy pot. Sauté fresh mushrooms in batches over high heat until deeply browned, 6-8 minutes per batch. Set aside.
- Lower heat. Cook onion until soft. Add garlic, 1 minute. Add tomato paste, cook 2 minutes.
- Deglaze with wine. Reduce by half.
- Return mushrooms to pot. Add broth, mushroom soaking liquid, thyme, bay leaf, soy sauce, hemp hearts. Simmer 20 minutes.
- Remove bay leaf and thyme stems. Blend 1 cup of the stew and stir back in to thicken.
- Stir in balsamic. Adjust seasoning.
- Serve over creamy polenta or mashed potatoes, topped with parsley and hemp hearts.