Warming Three Mushroom Stew
Prep time
Cook time
Total time
Serves: 4-6
  • 2 tablespoons olive oil
  • 1 cup celery stalks, chopped
  • 1 cup carrots, peeled and chopped
  • 1 cup parsnips, peeled and chopped
  • ½ cup white onion, chopped
  • 2 cloves garlic, minced
  • 2 cups dried porcini mushrooms
  • 2 cups shiitake mushrooms, tough stems removed, chopped into ½- to 1-inch pieces
  • 2 cups portobello mushrooms, sliced lengthwise into ½-inch pieces
  • 2 sprigs of fresh thyme
  • 2 bay leaves, dried
  • 1 ½ teaspoons sea salt
  • ¼ teaspoon cracked black pepper
  • 8 cups filtered water
How To Make
  1. Heat the olive oil over medium heat in a large pot or Dutch oven, then add the celery, carrots, parsnips and onion. Cook 6-7 minutes, stirring occasionally. Add garlic and cook 1 minute longer until fragrant.
  2. Add mushrooms, thyme, bay leaves, pepper, salt and water to the pot then bring to a boil. Lower the heat to a steady simmer and cook, uncovered, about 25 minutes or so, until the liquid has reduced and the root vegetables are soft.
  3. Discard thyme sprigs and bay leaves. Remove two to three cups of vegetables with liquid from the pot and purée until smooth in a blender. Stir puréed vegetables back into the pot to slightly thicken the stew.
  4. Taste and adjust seasoning. Serve immediately.
  5. Storage: Cool stew to room temperature. Ladle into a large bowl and cover. Refrigerate for up to 5 days.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/warming-mushroom-stew/