Forest Floor Umami Stew

Ingredients

• 1/4 cup Dried Shiitake Mushrooms
• 3 cups Boiling Water
• 1 tbsp Extra Virgin Olive Oil
• 1 small Leek
• 1 medium Shallot
• 2 cloves Garlic
• 1-inch piece Fresh Ginger
• 1 medium Carrot
• 1 medium Parsnip
• 1/2 small Celeriac (Celery Root)
• 1 tbsp No-Salt-Added Tomato Paste
• 1 tsp Smoked Paprika
• 1/2 tsp Dried Thyme
• 1 Bay Leaf
• 1 can No-Salt-Added Chickpeas
• 2 tbsp Nutritional Yeast
• 2 cups Fresh Spinach OR Baby Kale
• 2 tbsp Fresh Flat-Leaf Parsley
• to taste Freshly Ground Black Pepper
• 1 tsp Apple Cider Vinegar or Lemon Juice

Instructions

1. Rehydrate Mushrooms: Place dried shiitake mushrooms in a small bowl and cover with 1 cup of boiling water. Let them soak for at least 15 minutes, or until soft. Once rehydrated, remove mushrooms, reserving the soaking liquid. Finely chop the rehydrated mushrooms.
2. Sauté Aromatics: In a medium pot or Dutch oven, heat the olive oil over medium heat. Add the sliced leek and minced shallot. Sauté for 3-4 minutes until softened. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Build Flavor Base: Stir in the diced carrot, parsnip, and celeriac. Cook for 3-4 minutes, stirring occasionally. Add the no-salt-added tomato paste, smoked paprika, and dried thyme. Cook for 1 minute, stirring constantly, to toast the spices and deepen the flavor.
4. Simmer Stew: Pour in the reserved mushroom soaking liquid (straining through a fine-mesh sieve if desired to remove any grit) and the remaining 2 cups of boiling water. Add the chopped rehydrated shiitake mushrooms and the bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the root vegetables are tender.
5. Add Final Ingredients: Drain and rinse the chickpeas very thoroughly under cold running water to remove any residual sodium. Add them to the stew along with the nutritional yeast. Stir well.
6. Finish and Serve: Stir in the fresh spinach or baby kale until just wilted (about 1 minute). Remove the bay leaf. Season with freshly ground black pepper to taste. If desired, stir in 1 teaspoon of apple cider vinegar or lemon juice for a bright finish. Ladle into bowls, garnish with fresh parsley, and serve immediately.

Nutrition (per serving)