Go Back
white bowl containing mushroom stew with Opies pickled walnuts

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
Cook Time 30 minutes
Course Main Course
Cuisine British
Servings 4 people

Equipment

  • Hob
  • Knife
  • Chopping board
  • Large pan
  • Tablespoon
  • Teaspoon
  • Tin opener
  • Spoon to stir
  • Ladle to serve
  • Dish to serve

Ingredients
  

  • 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.

Instructions
 

  • 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