Mushroom Stew

Ingredients:

3 tablespoons vegetable oil

2 cups baby portabella mushrooms

2 cups oyster mushrooms, sliced

1 cup lion’s mane mushroom, diced

1 cup shiitake mushrooms, chopped

½ cup chicken stock

½ teaspoon salt

1 tablespoon water

1 teaspoon cornstarch

2 tablespoons diced red bell pepper

2 tablespoons sliced green onions

1 teaspoon ground white pepper

Directions:

Step 1: Put a cast iron pot into a cold oven. Preheat the oven to 375 degrees F.

Step 2: Heat oil in a wok until shimmering. Add mushrooms, cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated pot.

Step 3: Turn the oven to 300 degrees F and bake the mushrooms for 10 minutes.

Step 4: Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F, and bake for another 10 minutes.

Step 5: Stir in bell pepper, green onions and white pepper. Bake for 5 minutes and serve.

Recipe from Golden Country Media

https://goldcountrymedia.com/news/189474/recipes-roaring-over-lions-mane-mushrooms/