# What You Need:
→ Mushroom Meat
01 - 14 oz cremini or portobello mushrooms, finely chopped
02 - 2 tbsp soy sauce
03 - 1 tbsp olive oil
04 - 1 tsp smoked paprika
05 - 1/2 tsp black pepper
→ Vegetables
06 - 3 tbsp olive oil
07 - 1 large yellow onion, chopped
08 - 2 cloves garlic, minced
09 - 3 medium carrots, sliced
10 - 3 parsnips, sliced
11 - 3 medium potatoes, peeled and cut into chunks
12 - 2 celery stalks, sliced
13 - 1 small rutabaga or turnip, peeled and diced (optional)
→ Broth and Seasoning
14 - 5 cups vegetable broth
15 - 2 tbsp tomato paste
16 - 2 tsp fresh thyme leaves or 1 tsp dried thyme
17 - 2 tsp fresh rosemary, chopped or 1 tsp dried rosemary
18 - 2 bay leaves
19 - Salt and black pepper to taste
→ Thickening and Finish
20 - 2 tbsp all-purpose flour or cornstarch
21 - 2 tbsp water
22 - 2 tbsp fresh parsley, chopped
# How-To Steps:
01 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chopped mushrooms, soy sauce, smoked paprika, and black pepper. Sauté until mushrooms are deeply browned and most liquid has evaporated, approximately 8 to 10 minutes. Transfer to a plate and set aside.
02 - In a large pot, heat 3 tbsp olive oil over medium heat. Add onion and garlic, sautéing until softened and fragrant, about 5 minutes.
03 - Add carrots, parsnips, potatoes, celery, and rutabaga if using. Cook while stirring occasionally for 5 minutes to allow vegetables to begin softening.
04 - Stir in tomato paste, thyme, rosemary, bay leaves, and a generous pinch of salt and black pepper. Cook for 1 to 2 minutes, allowing aromatics to deepen.
05 - Pour in vegetable broth and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 30 minutes or until vegetables are tender and easily pierced with a fork.
06 - Return reserved mushroom meat to the pot and stir thoroughly to distribute evenly throughout the stew.
07 - In a small bowl, whisk together flour or cornstarch with 2 tbsp water until smooth, forming a slurry. Stir into the stew and simmer uncovered for 5 to 10 minutes until desired consistency is achieved.
08 - Remove bay leaves. Taste stew and adjust seasoning with additional salt and pepper as needed.
09 - Ladle into serving bowls and garnish generously with fresh parsley. Serve immediately while hot.
