Today I had some button chestnut mushrooms in the fridge, and they were just calling out to be in a stew… a French stew!
Inspired in part by a coq au vin recipe I used to make quite often, this has similar elements but barely any of the same ingredients! But it is rich and soothing, and tastes amazing with some mashed potato and green beans 🙂
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- 2 tbsp odourless/mild coconut oil
- 2 onions roughly diced
- 250g Button chestnut mushrooms
- 3 cloves garlic crushed
- 2 tbsp plain rice flour
- 1 400g can cannelini beans drained and rinsed
- 400 ml vegetable stock water (or water) mine is unsalted. If you use a stock cube here then omit the salt
- 1/2 to 1 tsp salt to taste
- 3 tbsp tomato puree
- 1 tbsp concentrated tart cherry juice see note
- 1 tsp herbs de provence
- 1 tbsp fresh parsley leaves shredded
Ingredients
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- Melt the coconut oil in a large saucepan and fry the onions for 4 minutes.
- Add the whole button mushrooms and fry for a further 4 minutes. By the end of this time the onions and mushrooms should be browning - this adds to the savoury flavour of the stew.
- Stir in the crushed garlic and cook for 1 more minute.
- Add the rice flour and stir well to coat everything and create a sizzling paste.
- Add the vegetable water and all the rest of the ingredients now, excluding the fresh parsley leaves. Bring to the boil and simmer for 25 minutes with the lid on, stirring occasionally to prevent it sticking.
- Stir in the fresh parsley leaves and cook for one more minute...enjoy!
So concentrated tart cherry juice sounds a bit crazy here, but it adds a wonderful rich colour and depth of flavour (plus is super good for you!). If you don't happen to have any (I know, REALLY not a normal thing to just have in your fridge!) then feel free to replace it with a tablespoon of port, red wine, cranberry sauce... whatever your body can tolerate and you have to hand 🙂
Leftovers tomorrow? Yes please!