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Cathy’s ‘it gets easier’ mushroom stew recipe

Cathy’s ‘it gets easier’ mushroom stew recipe

19 ratings

Cathy’s next-door neighbours have just brought home their newborn baby. Remembering what being a new parent is like, Cathy has an idea. She begins frying Tesco Finest Shiitake Mushrooms, then stirring in delicious caramelised veg and topping it off with fluffy dumplings. A big pot of her rich, warming stew is just what her sleep-deprived next-door neighbours need. See method

  • Serves 4
  • 45 mins to prepare and 55 mins to cook
  • 368 calories / serving
  • Vegetarian

Ingredients

  • 3 tbsp olive oil
  • 2 leeks, trimmed and washed
  • 200g shallots, cut in half and peeled
  • 3 garlic cloves, crushed​
  • 200g Chantenay carrots, scrubbed or peeled
  • 3 celery sticks, chopped
  • 2 tbsp tomato purée​
  • 200ml red wine
  • 1 vegetable stock cube made up to 250ml
  • 1 tbsp soy sauce
  • 2 x 125g packs shiitake mushrooms
  • 2 x 250g packs chestnut mushrooms, halved
  • 137g pack dumpling mix
  • 30g fresh flat-leaf parsley, stalks removed, leaves roughly chopped
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    1535kj
    368kcal
    18%
  • Fat

    17g 24%
  • Saturates

    4g 22%
  • Sugars

    12g 13%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 32g Protein 8.1g Fibre 7.6g

Method

  1. In a large saucepan (one that has a secure-fitting lid), heat 2 tbsp olive oil over a medium heat. Fry the leeks and shallots for 5 mins to soften. Add the garlic, carrots, and celery; fry for another 5 mins. 
  2. Stir in the tomato purée, wine, stock and soy sauce; bring to a simmer, stirring well. Turn to a gentle simmer while you cook the mushrooms. 
  3. In a separate large frying pan, heat the remaining oil over a medium-high heat. Slice the larger shitake mushrooms in half and keep the smaller mushrooms whole. Fry with the halved chestnut mushrooms for 8-10 mins until just starting to soften, then remove and stir into the veg pan. 
  4. Prepare the dumplings to pack instructions, adding half the parsley to the mixture before adding the water. Shape into 8 smaller dumplings (the mix makes 6 but stretches to 8 easily). Pop these on top of the stew. Place the stew on a medium heat, cover and cook for 20-25 mins until the dumplings are cooked through. Serve sprinkled with the remaining parsley.

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