# What You'll Need:
→ Mushroom Meat
01 - 14 oz cremini or portobello mushrooms, finely chopped
02 - 2 tablespoons soy sauce
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon black pepper
→ Vegetables
06 - 3 tablespoons olive oil
07 - 1 large yellow onion, chopped
08 - 2 cloves garlic, minced
09 - 3 medium carrots, sliced
10 - 3 parsnips, sliced
11 - 3 medium potatoes, peeled and cut into chunks
12 - 2 celery stalks, sliced
13 - 1 small rutabaga or turnip, peeled and diced (optional)
→ Broth & Seasoning
14 - 5 cups vegetable broth
15 - 2 tablespoons tomato paste
16 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
17 - 2 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary
18 - 2 bay leaves
19 - Salt and pepper to taste
→ Thickening & Finish
20 - 2 tablespoons all-purpose flour or cornstarch
21 - 2 tablespoons water
22 - 2 tablespoons fresh parsley, chopped
# How-To Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped mushrooms, soy sauce, smoked paprika, and black pepper. Sauté until mushrooms are browned and liquid has evaporated, approximately 8-10 minutes. Set aside.
02 - In a large pot, heat 3 tablespoons olive oil over medium heat. Add onion and garlic; sauté until softened, about 5 minutes.
03 - Add carrots, parsnips, potatoes, celery, and rutabaga if using. Cook, stirring occasionally, for 5 minutes.
04 - Stir in tomato paste, thyme, rosemary, bay leaves, and a generous pinch of salt and pepper.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes until vegetables are tender.
06 - Return the prepared mushroom meat to the pot and stir to combine thoroughly.
07 - In a small bowl, mix flour or cornstarch with 2 tablespoons water to form a slurry. Stir into the stew and simmer uncovered for 5-10 minutes until thickened.
08 - Remove bay leaves. Taste and adjust seasoning as needed.
09 - Serve hot, garnished with fresh parsley.
