# List of Ingredients:
→ For the Mushroom Stew
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 pound mixed mushrooms (cremini, shiitake, portobello), sliced
07 - 1 tablespoon tomato paste
08 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon soy sauce (or tamari for gluten-free option)
11 - 1/2 cup dry red wine
12 - 2 cups vegetable broth
13 - 2 bay leaves
14 - 1 teaspoon cornstarch mixed with 2 tablespoons water
15 - Salt and freshly ground black pepper, to taste
16 - 2 tablespoons chopped fresh parsley, for garnish
→ For the Root Vegetable Mash
17 - 1 pound potatoes, peeled and cubed
18 - 10 ounces parsnips, peeled and cubed
19 - 7 ounces celeriac, peeled and cubed
20 - 1/4 cup milk (dairy or unsweetened plant-based)
21 - 2 tablespoons unsalted butter or plant-based butter
22 - Salt and pepper, to taste
# How to Make It:
01 - Place potatoes, parsnips, and celeriac in a large pot. Cover with cold, salted water and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, until the vegetables are tender.
02 - While the vegetables cook, heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, carrots, and celery and sauté for 5 to 7 minutes until softened.
03 - Stir in garlic and cook for 1 minute, then add the sliced mushrooms. Sauté for 8 to 10 minutes, stirring occasionally, until mushrooms are nicely browned and most of their liquid has evaporated.
04 - Mix in tomato paste, thyme, smoked paprika, and soy sauce. Cook for 2 minutes, allowing flavors to blend.
05 - Pour in dry red wine, scraping up any browned bits at the bottom of the pot. Simmer for 2 to 3 minutes until slightly reduced.
06 - Add vegetable broth and bay leaves. Bring to a simmer, cover, and cook for 15 minutes. Remove lid and simmer an additional 5 to 10 minutes, allowing the stew to thicken.
07 - Stir in the cornstarch slurry. Simmer for 2 to 3 minutes more, until the stew turns silky and glossy. Season with salt and pepper. Discard bay leaves.
08 - Drain the cooked root vegetables and return to the pot. Add milk and butter. Mash until smooth and creamy. Adjust seasoning with salt and pepper, as desired.
09 - Portion the root vegetable mash into shallow bowls and ladle over the rich mushroom stew. Garnish with chopped fresh parsley to finish.
