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Chinese 5-Spice Oyster Mushroom Stew ??
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Heading fully into Autumn with this hearty and really simple stew that you can serve with your favorite carb (ah, the possibilities!). Besides a little babysitting during the cook time, this dish comes together easily and is made in one pot ?. You can cut the vegetables chunky and feel free to add more veggies or beans ??
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3 tablespoons oil
2 onions roughly chopped
4 large carrots chopped
2 cups sliced white mushrooms
3 cups oyster mushrooms
6 cloves garlic minced
3 tablespoons flour
1 tablespoon dried parsley
2 teaspoons Chinese five-spice powder
1/2 teaspoon black pepper
1 teaspoon salt
2 cups red wine
3 to 4 cups vegetable broth
1 teaspoon garlic powder
1/4 teaspoon liquid smoke
2 tablespoons finely chopped fresh parsley
In a large pot, add oil, onions, carrots, white mushrooms, and oyster mushrooms. Let cook for about 12 to 15 minutes stirring often, until lightly caramelized. And garlic and cook another minute. Add flour, stir, and cook another minute. Add the remaining ingredients besides the last cup of vegetable broth and the fresh parsley. Stir, cover, and cook at a low simmer for 30 minutes. Remove lid, stir and cook another 20 to 30 min until your desired thickness is reached. You can add the additional cup of vegetable broth if you like. Taste for seasoning and add more salt and pepper if desired. Garnish with fresh parsley. Serve with noodles, potatoes, rice, or your favorite starch. ??
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