Ingredients

The following ingredients have 4 Servings
  • 1 sheet puff pastry
  • 8 oz cremini mushrooms ((quartered))
  • 1 oz dry shiitake mushrooms
  • ¼ cup all purpose flour
  • 2 medium carrots ((cut into a ½-inch dice))
  • 1 large red onion ((cut into a ½-inch dice))
  • 5 cloves garlic ((minced))
  • 2 celery ribs ((cut into a ½ inch dice))
  • 1 cup frozen green peas
  • 2 tbsp raw cashews ((soaked in ½ cup of water for 30 minutes, then blended to a smooth paste))
  • 2 tbsp fresh, savory herbs, like rosemary, thyme, and/or sage ((chopped. If using dried herbs, use a total of 2 tsp))
  • 1 tbsp + 1 tsp extra virgin olive oil
  • Ground black pepper and salt to taste
  • 2 tbsp parsley ((finely chopped))

Instruction

  • Place both kinds of mushrooms in a bowl and add ground black pepper, salt to taste, and the all purpose flour. Toss well to mix.
  • Heat the 1 tbsp oil in a large saucepan. Add the mushrooms to the pan and saute for a couple of minutes, or until the mushrooms start to soften and brown slightly. Remove to a bowl.
  • In the same pot, add the remaining 1 tsp of olive oil.
  • Add the garlic, onions, carrots and celery. Add a pinch of salt and stir-fry, scraping the bottom of the pan for any bits of mushrooms or flour left behind. They will add wonderful flavor.
  • When the onions and carrots start to soften but not brown, add the mushrooms back into the pot along with the peas, 1 tbsp of herbs and all of the mushroom stock.
  • Stir well, bring to a boil, cover and cook for 20 minutes or until the carrots are tender.
  • Add the remaining herbs and cashew paste. Stir well to mix. The stew should have thickened because of the flour you dredged the mushrooms in, and if it is getting too thick, add some water or stock to thin it out.
  • Add salt and ground black pepper to taste. Stir in the parsley.
  • Turn off the heat.