Recipe - Winter Vegetable Stew

1 ounce Dried porcini mushrooms
Three fourths cup Boiling vegetable stock or
canned broth
3 tablespoon Olive oil
4 Cloves garlic; minced
1 lg Red onion or leek; chopped
3 md Carrots
Cut into 1inch pieces
1 Celery root
Peeled and cut into 1inch
cubes
10 ounce White button mushrooms;
quartered
4 ounce Shiitake mushrooms
Stems removed and caps
cut or sliced up
4 ounce Portobello mushrooms
Stems removed and caps
cut or sliced up
One half cup Dry red wine or vegetable
stock
2 tablespoon Chopped fresh rosemary
OR 2 tsp. dried
1 Strip orange peel
1 1 inch wide by 3 inches long
Salt and freshly ground
black pepper; to taste
One half cup Chopped toasted pecans
2 tablespoon Chopped fresh parsley for
garnish

8 SERVINGS VEGAN

Root vegetables and fresh mushrooms combine in a dried mushroominfused
broth. Despite its many ingredients, this delicious stew is remarkably easy
to make. Serve with crusty bread for a very satisfying meal.

In small, heatproof bowl, combine dried mushrooms and vegetable stock. Let
soak until mushrooms are softened, about 20 minutes. Strain liquid through
finemeshed sieve into a small bowl and set aside. Coarsely chop mushrooms.

In large saucepan, heat 2 tablespoons oil over mediumhigh heat. Add
garlic, onion or leek, carrots and celery root and cook, stirring often,
until vegetables begin to soften, 10 minutes. Add dried and fresh
mushrooms. Cook, stirring often, until mushrooms are tender, about 10
minutes. Stir in reserved mushroom liquid, red wine or stock, rosemary and
orange peel and bring to a boil. Reduce heat to low and simmer, partially
covered, for 15 minutes. Season with salt and pepper. Stir in pecans and
garnish with chopped parsley.

PER SERVING: 111 CAL.; 3G PROT.; 6G TOTAL FAT (1G SAT. FAT); 12G CARB.;0
CHOL.; 189MG SOD.; 3G FIBER.

Recipe by: Vegetarian Times Magazine, February 1998, page 56

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