Rainy La Day + Flannel + Mushroom Stew
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, i usually quarter mine
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
Then 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 & pepper
Next, 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
Now, pour the vegetable broth, soy sauce and apple cider vinegar into the pot
Stir to combine
Then add the dried rosemary & umami seasoning
Bring the stew to a simmer, then pour the risoni into the pot
Season with another pinch of salt & pepper
Continue to simmer on medium low until the risoni is cooked - for me it was about 25 min!