# What You Need:
→ Stew
01 - 2 tablespoons olive oil
02 - 2.2 pounds mixed mushrooms (cremini, shiitake, portobello), cleaned and sliced
03 - 8 shallots, peeled and halved
04 - 2 garlic cloves, minced
05 - 2 carrots, diced
06 - 2 celery stalks, diced
07 - 2 tablespoons tomato paste
08 - 0.85 cup dry red wine or vegetable broth
09 - 1.7 cups vegetable broth
10 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
11 - 1 bay leaf
12 - 1 tablespoon soy sauce or tamari
13 - Salt and black pepper, to taste
14 - 2 teaspoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
15 - 2 tablespoons chopped fresh parsley (for garnish)
→ Root Mash
16 - 1.1 pounds potatoes, peeled and cubed
17 - 10.6 ounces parsnips, peeled and cubed
18 - 7 ounces celeriac (celery root), peeled and cubed
19 - 2 tablespoons vegan butter or regular butter
20 - 0.25 cup unsweetened plant-based milk or dairy milk
21 - Salt and white pepper, to taste
# Directions:
01 - Combine potatoes, parsnips, and celeriac in a large pot with salted water. Bring to a boil over high heat, then reduce heat and simmer for 20 to 25 minutes until vegetables are fork-tender.
02 - Drain and return cooked root vegetables to the pot. Add butter and milk of choice. Mash until creamy and smooth. Season with salt and white pepper, and keep warm until serving.
03 - While vegetables cook, heat olive oil in a Dutch oven or heavy stew pot over medium heat. Add shallots and sauté for 5 minutes until beginning to soften.
04 - Add minced garlic, carrots, and diced celery. Sauté for an additional 3 to 4 minutes, stirring occasionally.
05 - Increase heat to high. Add sliced mushrooms and fry for 6 to 8 minutes until they release moisture and take on color.
06 - Stir in tomato paste and cook for 1 minute. Deglaze pan with red wine or additional broth, scraping up any browned bits from the bottom.
07 - Pour in vegetable broth. Add thyme, bay leaf, soy sauce, salt, and black pepper. Bring to a simmer, cover, and cook on low heat for 25 minutes.
08 - If a thicker consistency is desired, stir in cornstarch slurry and simmer for 2 to 3 minutes until stew has thickened.
09 - Remove bay leaf and adjust seasoning as needed.
10 - Spoon root vegetable mash onto serving plates. Top generously with mushroom and shallot stew. Finish with a sprinkle of chopped fresh parsley.
