Forest Embrace Fennel & Mushroom Stew

Ingredients

• 1 tablespoon Olive Oil
• 1 small Fennel Bulb
• 2 medium Shallots
• 2 cloves Garlic
• 2 cups Mixed Fresh Mushrooms
• 0.5 teaspoon Dried Thyme
• 0.25 teaspoon Dried Rosemary
• 1 Bay Leaf
• 3 cups Unsalted Vegetable Broth
• 1 can Cannellini Beans
• 0.5 Lemon 0.5 Lemon
• 1 tablespoon Nutritional Yeast
• to taste Freshly Ground Black Pepper
• 2 tablespoons Fresh Parsley or Dill

Instructions

1. Prepare all ingredients: Trim and thinly slice the fennel bulb and shallots. Mince the garlic. Clean and slice the mushrooms. Rinse the no-salt-added cannellini beans thoroughly under cold water until no foam appears.
2. Heat olive oil in a medium pot or Dutch oven over medium heat. Add the sliced fennel and shallots. Sauté for 5-7 minutes until softened and lightly translucent, creating the base layer of aromatics.
3. Stir in the minced garlic, mixed mushrooms, dried thyme, and dried rosemary. Continue to cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are lightly browned, building depth of flavor.
4. Add the bay leaf and a splash (about 1/4 cup) of the unsalted vegetable broth to deglaze the pot, scraping up any browned bits from the bottom. This adds another layer of flavor.
5. Pour in the remaining unsalted vegetable broth and the rinsed cannellini beans. Bring the stew to a gentle simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes, allowing the flavors to meld and deepen.
6. Remove and discard the bay leaf. Stir in the lemon zest and lemon juice, nutritional yeast (if using), and freshly ground black pepper to taste. Taste and adjust seasoning as needed, relying on herbs and acidity for brightness.
7. Ladle the hot stew into two bowls. Garnish generously with fresh chopped parsley or dill before serving.

Nutrition (per serving)