“Earthy” Sunflower Mushroom Stew
This recipe was submitted by our good friend, The Vegan Rhino. He is a plant based chef out of Fort Lauderdale, Florida who specializes in using colorful, whole-food ingredients. With detailed step-by-step instructions and ingredient lists, he creates a fun and rewarding environment to learn or broaden your skills in plant-based cooking.
Prep Time:
20 min
Cook Time:
20 min
Total Time:
40 min
Servings:
4
Cuisine:
American
Course:
Main Course, Soup
Suitable for Diet:
Gluten Free, Kosher, Vegan, Vegetarian
Ingredients:
- 1 Box Mushroom Stew
- 1 Tbsp Avocado Oil
- 1 Large Onion, Diced
- 1 Medium Shallot, Diced
- 1 Garlic Clove, Minced
- 1 Tbsp Sherry Vinegar
- 8 oz Baby Bella Mushrooms or Cremini, Diced
- 2 Tbsp Fresh Parsley, Minced
- 1/2 tsp Fresh Thyme, Minced
- 4 cups Vegetable Broth
Directions:
1. In a pot on medium-high heat, add the oil, onions, and shallots. Sauté for 5-7 minutes. Add the garlic, and sauté for an additional 2 minutes.
2. Add the mushrooms, Sunflower Haché and the spice blend and turn to high heat.
3. Deglaze the pan with the sherry vinegar and give a good stir for a minute or so. Add the vegetable broth, thyme, parsley, salt and pepper to the stew. Bring to a boil and reduce heat to simmer.
4. Cook for 10 minutes to allow flavors to meld together. Serve with choice of noodles, potatoes, or quinoa.
5. Enjoy!