Recipe: Mushroom-Vegetable Stew

MUSHROOM-VEGETABLE STEW

1 tablespoon olive oil
2 ounces cremini mushrooms, trimmed and cut across into 1/4-inch slices (about 1 1/2 cups)
2 ounces shiitake mushrooms, trimmed and cut across into 1/4-inch slices (about 2 cups)
2 ounces oyster mushrooms, trimmed and cut across into 1/4-inch slices (about 2 1/2 cups)
1/2 cup chopped fresh parsley
3 cloves garlic, smashed, peeled and minced
1/2 teaspoon celery seeds
1/4 teaspoon dried thyme
Pinch of dried oregano
One 16-ounce can black beans, rinsed and drained
6 ounces frozen peas (about 1 cup), defrosted in a strainer under warm running water.
1 tablespoon cornstarch
1 cup V-8 vegetable juice
3 cups small cauliflower florets (about 8 ounces), steamed
Kosher salt and freshly ground pepper to taste

Heat olive oil in a large deep skillet over medium heat. Stir in the cremini. Cook 1 1/2 to 2 minutes, until they start to wilt.

Add the shiitakes; cook 3 minutes, or until barley is wilted.

Add the oyster mushrooms; stir for 2 minutes.

Stir in the parsley, garlic, celery seeds, thyme and oregano; cook until fragrant.

Add the beans and peas and stir gently until warmed through.

Dissolve cornstarch in the vegetable juice, then stir into the skillet. Bring to a boil. Add cauliflower and simmer until the sauce thickens. Season to taste with salt and pepper.

Makes about 5 3/4 cups and serves 6 as a side dish. Or, for an entree for 4, serve over brown rice, quinoa or barley.

Adapted from source: Vegetable Love: A Book for Cooks by Barbara Kafka with Christopher Styler