Mushroom Stew, One Pot

holycowvegan.net

Indie Roo Sheltie

1 medium onion (finely diced)

4 cloves garlic

1 teaspoon extra virgin olive oil

¼ cup wine (white or red, optional)

1 tablespoon rice flour

1 tablespoon tomato paste

1 medium tomato (finely diced)

1 tablespoon sage (chopped. Or 1 teaspoon day sage)

1 tablespoon edible lavender or rosemary or thyme (or 1 teaspoon dry herbs)

16 oz mushrooms (Sliced. Use any kind-- I used cremini this time. If using wild mushrooms like oyster mushrooms or shiitake, rehydrate them by immersing them in hot water for 20 minutes. Reserve the stock for use in stew.)

2 teaspoon tamari (or soy sauce or liquid aminos)

1 cup vegetable stock (or use mushroom stock left over from rehydrating dry mushrooms)

Salt and ground black pepper to taste

2 tablespoon parsley, chopped

Note: Ingredients may have been altered from the original.

Directions at holycowvegan.net

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