Rainy Day Mushroom Stew with Umami
Ingredients
- 1 Large bulb of Garlic
- 1 Tablespoon + 2 Teaspoons Olive oil, divided
- 20 Ounces Mushrooms
- 3 Large Carrots
- 1/2 Cup Trader Joe's Risoni (Dry)
- 4 Cups Vegetable broth
- 1 Tablespoon Soy sauce or liquid aminos
- 1/2 Teaspoon Rosemary, dried
- 1 Tablespoon Apple cider vinegar
- Mushroom Umami Seasoning to Taste
Preparation
Pre-Heat the oven to 400 degrees. Cut the top off the bulb of garlic, exposing the tops of all the garlic cloves. Place the bulb of garlic on to a sheet pan. Drizzle the top with about 2 teaspoons of olive oil and a pinch of salt and pepper.
Roast the garlic at 400 degrees for about 30-40 minutes, until the garlic is very soft and very brown. Remove from the oven and set aside.
While the garlic is roasting, cut the mushrooms into large chunks, usually quartered. Then chop the carrots.
When the garlic is close to being ready, heat the remaining 1 tablespoon of olive oil in a large soup pot on medium high.
Add the mushrooms and carrots, saute, reducing heat as needed, until the mushrooms have released their liquid and are starting to brown. Season with a pinch of salt and pepper.
When the garlic is ready, squeeze all of the roasted garlic cloves out of the peel and into the pot with the mushrooms and carrots. Stir to combine.
Pour the vegetable broth, soy sauce and apple cider vinegar into the pot. Stir to combine. Then add the dried rosemary and umami seasoning.
Bring the stew to a simmer, then pour the Risoni into the pot. Season with another pinch of salt and pepper. Continue to simmer on medium low until the Risoni is cooked, about 25 minutes.