Winter Mushroom Stew

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• 4 medium Idaho potatoes, peeled and cut into cubes
• 5 turnips, peeled and cut into cubes– optional
• 1 package dried porcini mushrooms
• ½ cup red wine
• 16 oz Portobello mushrooms cut into medium chunks
• 2 sprigs fresh rosemary or 1 T dried rosemary, chopped
• 2 large carrots, peeled and chopped
• 1 medium onion, peeled and chopped
• 4 cloves garlic, peeled and chopped
• 1 bundle kale, stemmed and thinly sliced
• ¼ cup Worcestershire sauce
• 2 cups vegetable stock
• 3 T. butter
• 2T. flour

Directions:

1. Reconstitute the porcini mushrooms by soaking them in ¾ cup boiling water.  Let them sit for 30 minutes, then strain soaking liquid into a measuring cup and add red wine to make 1 cup of liquid.

2. In a Dutch oven over medium-high heat, coat the bottom of the pan with olive oil and add mushrooms and rosemary. Cook for 10 minutes. Stir in the carrot and the onion and season liberally with salt and pepper. Add the potatoes and turnips. Cook 5 minutes more. Then stir in garlic and kale. Add all of the liquids including Worcestershire and stock and bring to a boil. Cover the pot and turn heat to medium.

3. Let stew cook for 30 minutes until potatoes are soft.

4. Make a roux with butter and flour by melting butter in a small saucepan and stirring in the flour. Add a ladle of liquid from the stew and stir. Then pour contents back into the stew and stir until vegetables are well-coated and sauce has thickened.

5. Serve stew with a simple salad and some crusty bread. Comfort in a bowl.

Note: If you want to put a bit of extra effort into the job, you may cook the potatoes and turnips separately and mash with some cream (3/4 cup), cheddar cheese (1 cup grated) and horseradish (3 Tablespoons), and bake the stew with a potato topping to create a meatless Shepherd’s Pie.