Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Gently coat 500 grams of king oyster mushrooms, cut into 2-inch pieces, with 2 tablespoons of all-purpose flour.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the floured mushroom pieces for 3-4 minutes per side until deeply browned and set aside.

3. 3

   In the same pot, add 1 large chopped yellow onion, 2 medium chopped carrots, and 2 chopped celery stalks, sautéing for 8-10 minutes until softened, then stir in 4 minced garlic cloves and 2 tablespoons of tomato paste, cooking for another 2 minutes.

4. 4

   Pour in 0.5 cup of dry red wine (or 0.5 cup vegetable broth with 1 tablespoon balsamic vinegar) and scrape up any browned bits from the bottom of the pot, then add 4 cups of vegetable broth, 1 teaspoon of chopped fresh thyme, and 2 dried bay leaves.

5. 5

   Bring the liquid to a simmer, return the seared mushrooms to the pot, then reduce the heat to low, cover, and cook for 1 hour and 30 minutes, stirring occasionally.

6. 6

   Stir in 2 large cubed Russet potatoes and 1 cup of frozen corn, then continue to simmer for another 30 minutes or until the potatoes are tender.

7. 7

   Remove the bay leaves and season the medley with 1 teaspoon of salt and 0.5 teaspoon of black pepper, adjusting to your taste.

8. 8

   Serve the American Hearty Mushroom & Root Vegetable Simmer hot, garnished with fresh parsley if desired.