I used to make a lot of pot roast. “Meat and potatoes” was how my husband and I were both raised, and few things are easier than throwing a hunk of meat and root vegetables in a crock pot for four hours.
But, those days are gone. Pot roast is actaully something I haven’t really missed. I just assumed we’d parted ways for good, and that was that.
Then, the other day, I had a taste of the mushroom stew hubby made. Now, it’s been a year and a half at least since I’ve tasted anything remotely close to pot roast, but I swear to you that this stew was just. like. pot roast. Even the texture was reminiscent.
I asked him if I could blog about it, giving him credit, of course, and he gave me the recipe. This will sound even better after I tell you it’s way easier than pot roast.
So, here ’tis:
Ingredients:
- 1 bag Earthly Treasures dried mushrooms (I think he used Spring Mix, but any hearty dried mushroom should be fine.)
- Vegetable broth
- 1 small red onion, chopped
- Handful of baby carrots, chopped
- 2 or 3 small red potatoes, diced
- Garlic to taste
Directions:
- Rehydrate the mushrooms in vegetable broth according to directions on the package
- Add the onion to the broth and rehydrated mushrooms and simmer
- Add the potatoes and carrots, allowing them to simmer until tender
- Add garlic to taste
Throw in a little pepper, and serve in a bowl with a nice bread. It’s the perfect vegetarian – vegan even – substitute for meaty pot roast. The tougher mushrooms have a meaty taste and texture the omnivores might just settle for. It’s the umami, baby!
Additionally, mushrooms are good for you. They’re fat free and provide vitamin D, selenium, potassium, niacin and more. They may also defend against some forms of cancer.
Yay shrooms!