Maitake Stew
This stew will have you jumping around happily with each bite! Maitake translates in Japanese to “the dancing mushroom” because it was said people who found it in the woods would jump around from joy because it was a sacred food. Known for its many health promoting properties, it’s easy to see why so many people fall in love with this amazing superfood.
This stew is:
savory
meaty
high in protein
nutrient dense
easy to make
gluten free
dairy free
plant-based
Maitake mushrooms are rich in antioxidants, beta-glucans, copper, potassium, fiber, minerals, vitamins B and C, amino acids, and much more! They are great food for healing people with diabetes, heart disease, cancers, high blood pressure and many health conditions because they are low in sodium, fat free, cholesterol free, and help stimulate the immune system.
Next time you’re feeling like a warm, comforting, and nourishing soup, you’ll have to remember this one under your belt. I cooked using a classic technique with the mushrooms for this stew and it came out wonderfully. Cooking the veggies after deglazing the pan from maitake really brought this whole stew to a new level. Then I paired it with potatoes, carrots, celery, herbs to bring everything together.
This stew is hearty, flavorful, and one of a kind. Enjoy!
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Makes 3-4 servings of soup
The Goods:
For the mushrooms:
1 tsp olive oil / veg broth
3 (4oz) packages of maitake mushrooms or 12 oz maitake mushroom bunch
1 tsp salt
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
2 tbsp Big Tree Farms Coco Aminos
1 tsp garlic powder
1 tbsp dried herbs (tarragon, parsley, oregano)
For the soup:
3 tbsp veg broth
1 medium onion, sliced
1 large carrot, medium chopped
3 stalks celery, medium chopped
5 small red potatoes, medium chopped
3-4 cups broth
1 can garbanzo beans, drained
1/4 cup coconut milk or cashew cream
Salt & black pepper to taste
The Method:
First step, we are going to sauté our mushrooms. In a large soup pot, heat on medium high with a splash of oil or veggie broth. Once hot, add all your maitake mushrooms with a pinch of salt and sauté for 1-2 minutes.
Next add your worcestershire, balsamic, coconut aminos, garlic powder, dried herbs, and saute for 3-5 minutes or until all your mushrooms have cooked down a lot and absorbed a lot of the sauces. Now once the mushrooms are mostly cooked, remove from the pan and into a bowl, set aside.
Quickly add the onions and a splash of veggie broth into the still hot pan. Sauté for 2-3 minutes until the onions are soft and translucent. Then toss in the carrot, celery and sauté for 2-3 minutes.
Then the potatoes are next, toss them in with another pinch of salt. Cook for 2-3 minutes and then add your veggie broth. Mix, cover with a lid, and lower the heat to a medium low. Cook for 7-10 minutes or until the potatoes are 3/4 of the way cooked.
Now pour in your garbanzo bean, coconut milk/cashew cream, pinch of salt & pepper, then mix until you have a nice beautiful creamy looking soup. Yum! Toss in your cooked mushrooms, mix, cover, and cook on low medium heat for another 5-7 minutes or until your potatoes are fork tender.
Taste for salt, & enjoy! Lasts for about 4-5 days in the fridge. (Tip: Great recipe when you are under the weather and need to boost your immunity!)
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