Description

A rich and flavorful vegan version of the classic French beef stew, featuring tender and juicy mushroom-based trips, slow-cooked in a rich vegetable broth with aromatics and spices.

Ingredients

• 250g (8.8 oz) cremini mushrooms
• 100g (3.5 oz) shiitake mushrooms
• 50g (1.7 oz) fresh thyme, chopped
• 25g (0.9 oz) fresh rosemary, chopped
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/4 cup red wine (optional)
• 2 cups water
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 can (14.5 oz) diced tomatoes
• 2 bay leaves
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. In a food processor or blender, combine the cremini and shiitake mushrooms, thyme, rosemary, and garlic. Process until the mixture resembles a good blend.
2. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the mushroom mixture and cook, breaking it up with a spoon, until browned and cooked through (about 10-12 minutes).
3. Add the chopped onion to the pot and cook until translucent.
4. Add the vegetable broth, red wine (if using), water, carrots, celery, diced tomatoes, and bay leaves to the pot. Bring the mixture to boil, then reduce the heat to low and simmer for 1 hour.
5. Remove the bay leaves from the pot and season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley if desired.

Suggested Drinks

Bordeaux: A rich and full-bodied red wine that pairs well with the complex flavors of this dish.

Pinot Noir: A light-bodied red wine with a hint of fruitiness that complements the bright flavors of this dish.

Herb-Infused Water: If you prefer a non-alcoholic option, herb-infused water (such as lemon and rosemary)