Mushroom Stew

Garnish with parsley and chopped cornichons

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the soy strips: in a large pot combine the stock with all the other ingredients and bring to a boil. Place the strips in reduce to a simmer and boil covered for around 20 mins, until soft and flavorsome. Fish out and set aside.

Step 2

Peel and finely chop the garlic and onions. Clean and slice the mushrooms.

Step 3

In a medium pot or large skillet, heat up oil and fry onions and garlic until translucent and aromatic. If using soy strips, add them to the pan, stir and fry for 2 mins. Add mushrooms and fry without stirring for a minute. Then stir and fry for 3-5 mins.

Step 4

Once they are close to cooked, sprinkle the starch over the pan contents and mix to combine. Add tomato paste and mild mustard and stir again.

Step 5

Pour in the milk, add salt, a couple of twists of pepper and combine. Turn to simmer, cook uncovered and stir every now and then. The mixture should thicken and get creamy. Taste and season to preference. Garnish with chopped fresh parsley, pepper and cornichons. Serve with potatoes, buck- wheat, bread or millet.