Opies Pickled Walnuts recipe: Mushroom stew
A hearty stew that tastes meaty despite being entirely plant based. Has a distinctive flavour thanks to the addition of Opies Pickled Walnuts
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine British
Hob
Knife
Chopping board
Large pan
Tablespoon
Teaspoon
Tin opener
Spoon to stir
Ladle to serve
Dish to serve
- 1 tbsp vegetable oil
- 1 large onion chopped
- 1 large carrot or two to three small carrots (chopped)
- 1 clove garlic finely chopped
- 300 grams mushrooms I used a mixture of shiitake, oyster and eryngi but whatever you have will be fine
- 100 ml red wine optional
- 1 generous dash soy sauce
- 1 pint vegetable stock add an extra 1/4 pint if you're not using wine
- 1 pinch black pepper
- 400 gram tin of shredded jackfruit
- 400 gram tin of lentils
- 400 gram tin of mixed beans
- 1 teaspoon marmite
- 1 jar Opies Pickled Walnuts 390g, drained weight 170g Quartered.
Heat a tablespoon of vegetable oil over a medium heat in a large pan. Add the onion and garlic and cook until softened.
Add the mushrooms and carrots. You can chop the mushrooms first but I prefer to leave them whole. This will depend on the variety you use.
Leave to cook for about a minute, you should start to smell the mushrooms.
Add 100ml of red wine or vegetable stock and a generous dash of soy sauce. Simmer for a couple of minutes.
Add one pint of vegetable stock and a pinch of pepper. No salt is required in this recipe because both soy sauce and marmite are slightly salty.
Bring to the boil then turn down the heat and simmer for five minutes.
Add a teaspoon of marmite and drain and add the jackfruit, lentils and beans.
Simmer for a further five minutes.
Add the quartered pickled walnuts and two tablespoons of the pickling vinegar from the jar.
Simmer for five minutes.
Use a ladle to spoon the stew into bowls and serve with crusty bread.
Keyword Mushrooms, Opies Pickled Walnuts, stew, Vegan, Vegetarian