Mushroom Stew
450-600ml (¾-1 pint) Vegetable Stock
225g (8oz) Shitake Mushrooms
110g (4oz) Dried Beans
2-4 Portabello Mushroom
2-4 Cloves Garlic
1 Small Onion
1 Large Potato
1 Carrot
2 tbsp Flour or Cornflour [Optional]
1 tsp Chili Powder [Optional]
Soy Sauce
Salt and Pepper, to taste
If using dried beans follow the instructions, as whether they need to be pre-soaked, dook as directed.
Peel and dice the potato and onion.
Coarsely chop the carrot and garlic.
Thickly slice the Portabello mushrooms.
Cut the shitake mushrooms into chunks.
Cook the beans in enough water to cover, for 30 minutes.
Add the stock and vegetables and simmer until they and the beans are tender.
Add the chilli powder (if used).
If you wish to thicken the stew, mix the flour into a thin paste with a little water and add to the stew.
Return to the boil and cook for a further 5 minutes.
Add soy sauce and season to taste.
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