Title: Winter Vegetable Stew
Categories: Vegtime3
Yield: 8 servings

1 oz Dried porcini mushrooms
3/4 c Boiling vegetable stock or
-canned broth
3 tb Olive oil
4 Cloves garlic; minced
1 lg Red onion or leek; chopped
3 md Carrots
Cut into 1-inch pieces
1 Celery root
Peeled and cut into 1-inch
-cubes
10 oz White button mushrooms;
-quartered
4 oz Shiitake mushrooms
Stems removed and caps
-sliced
4 oz Portobello mushrooms
Stems removed and caps
-sliced
1/2 c Dry red wine or vegetable
-stock
2 tb Chopped fresh rosemary
OR 2 tsp. dried
1 Strip orange peel
1 1 inch wide by 3 inches long
Salt and freshly ground
-black pepper; to taste
1/2 c Chopped toasted pecans
2 tb Chopped fresh parsley for
-garnish

8 SERVINGS VEGAN

Root vegetables and fresh mushrooms combine in a dried mushroom-infused
broth. Despite its many ingredients, this delicious stew is remarkably easy
to make. Serve with crusty bread for a very satisfying meal.

In small, heat-proof bowl, combine dried mushrooms and vegetable stock. Let
soak until mushrooms are softened, about 20 minutes. Strain liquid through
fine-meshed sieve into a small bowl and set aside. Coarsely chop mushrooms.

In large saucepan, heat 2 tablespoons oil over medium-high heat. Add
garlic, onion or leek, carrots and celery root and cook, stirring often,
until vegetables begin to soften, 10 minutes. Add dried and fresh
mushrooms. Cook, stirring often, until mushrooms are tender, about 10
minutes. Stir in reserved mushroom liquid, red wine or stock, rosemary and
orange peel and bring to a boil. Reduce heat to low and simmer, partially
covered, for 15 minutes. Season with salt and pepper. Stir in pecans and
garnish with chopped parsley.

PER SERVING: 111 CAL.; 3G PROT.; 6G TOTAL FAT (1G SAT. FAT); 12G CARB.;0
CHOL.; 189MG SOD.; 3G FIBER.

Recipe by: Vegetarian Times Magazine, February 1998, page 56

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