Many Mushrooms Stew (No Oil, No Refined Sugar, Gluten Free)

I love the meaty and umami flavours of mushrooms. This is a great winter addition to any buddha bowl. If you are not able to find a range of mushrooms, you can make this from one type of mushrooms.

1 portabello mushroom or 10 white button mushrooms, sliced

Pack of mixed mushrooms (you can get these from Safeway, made up of enoki mushrooms, wood ear etc)

5 slices of dried Shitake mushrooms (you can get these from Asian grocers)

1 onion, sliced

2 cloves garlic, chopped

1/4 inch ginger, grated

2 tablespoons soy sauce

Sprinkle of cinnamon

Stock

  1. Sautee onion in with some broth until translucent.
  2. Add garlic and ginger and sautee for a minute.
  3. Add all mushrooms except for dried shitake, and soy sauce. Sautee until mushrooms have reduced.
  4. Add enough broth to cover mushrooms and add shitake.
  5. Simmer for at least 15 minutes but you can simmer for an hour to bring out all the flavours. Just top up enough stock.