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Woodland Mushroom Fall Miso Stew
Stan Edminster, Proprietor, Woodland Mushrooms
Stan Edmister grows mushrooms in a twelve acre Tulip Poplar forest in Baltimore City and sells them at FRESHFARM Market. Hardwood logs are inoculated with spawn and the mushrooms are harvested in the woods.
This delicious stew is easily adapted to include the season’s best vegetables. Be creative and go with what tastes good to you.
Serves 8 to 10
1 cup beans
1/2 pound potato(es)
4 ounces shiitake mushrooms
1/2 pound onion(s), diced
oil
4 ounces crimini mushrooms
1/2 to 1 cup miso paste
4 to 8 cloves of garlic, minced
4 ounces oyster mushrooms
1 cup greens, washed and chopped
1/4 cup herbs, rosemary, thyme, sweet basil
| Soak and cook the beans.
Dice the potatoes and boil them until they are firm. Save the broth.
Break away the shiitake stems from the caps and set aside the caps. Cut off the woody end of the stem and discard. Slice the tender portion of the stems into ¼-inch pieces. Stir fry the stems in oil with 4 ounces of the diced onion. Cut crimini into quarters. Add the crimini to the stir fry and cook until tender. Add the broth (either the saved potato broth or another vegetable or meat broth) and miso paste. Let cool then chop on coarse setting of blender. Set aside.
Sauté 4 ounces of diced onion in oil until golden, then add the garlic. Break the shiitake caps and oyster mushrooms along gills into bite-size pieces. Add the mushrooms, chopped greens, cooked beans, potatoes, herbs, and the blended miso/crimini. Cook in a covered pot for 10 minutes.
If you do not eat it all right away, the rest will store well in the refrigerator or can be frozen for later use. |
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