Mushroom Stew
Ingredients:
8 oz mushrooms - remove stems and chop in half and quarter them
6 - 8 baby carrots cut in 1/4 " slices
1/2 tbspn butter
1 tbspn olive oil or coconut oil
1 tbspn paprika
asafoetida just a dash
1/2 package of fresh dill (no stems only leaves
2 cups water
1/4 cup tamari (or soy sauce)
1 small can tomato sauce or 2 tbspn tomato paste
1 tbspn ground coriander
1 tsp agave
Directions:
Melt butter and oil on medium high heat. As soon as butter melts add asafoetida and paprika for 30 seconds.
Add mushrooms and carrots and coat and cook for 3 minutes.
Add water, tomato, shoyu, dill, coriander and agave.
Lower heat to get a slow simmer and cook for 30-45 minutes, stirring occasionally.
Put on mashed potatoes, steamed buckwheat or quinoa.
8 oz mushrooms - remove stems and chop in half and quarter them
6 - 8 baby carrots cut in 1/4 " slices
1/2 tbspn butter
1 tbspn olive oil or coconut oil
1 tbspn paprika
asafoetida just a dash
1/2 package of fresh dill (no stems only leaves
2 cups water
1/4 cup tamari (or soy sauce)
1 small can tomato sauce or 2 tbspn tomato paste
1 tbspn ground coriander
1 tsp agave
Directions:
Melt butter and oil on medium high heat. As soon as butter melts add asafoetida and paprika for 30 seconds.
Add mushrooms and carrots and coat and cook for 3 minutes.
Add water, tomato, shoyu, dill, coriander and agave.
Lower heat to get a slow simmer and cook for 30-45 minutes, stirring occasionally.
Put on mashed potatoes, steamed buckwheat or quinoa.
