*  Exported from  MasterCook  *
 
                         Winter Vegetable Stew/Pie
 
 Recipe By     : Fields of Greens
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----Stock-----
      1/2  cup           dried vegetable soup mix
    3      cup           slightly aged chopped white mushrooms
    3      cup           water
                         -----Stew-----
      1/2                rutabaga -- halved then thinly s
    1      cup           white mushrooms -- slightly aged, halve
    6      small         shitake -- coarsely chopped
    1      tablespoon    olive oil
                         salt and pepper to taste
    5                    garlic cloves -- finely chopped
      1/2  cup           dry sherry
    1      medium        yellow onion -- cut into large piece
    1      medium        carrot -- peeled, 1/2 slices
    2      medium        russet potatos -- in 1/2 of 1/2 slice
    1      medium        fennel bulb -- quartered, in 1/2 s
    2      tablespoon    fresh thyme -- chopped or 2 tsp dri
    2      tablespoon    fresh marjoram -- chopped or 2 tsp dri
    2      tablespoon    fresh parsley -- chopped or 2 tsp dri
 
 This began last night as an effort to make the Winter Vegetable Pie recipe 
 
 in the _Fields of Greens_ cookbook just acquired (and thanks to those who 
 sent advice on the book last month).  As usual, however, we varied a great 
 
 deal, so the result is greatly different from the book’s--but was 
 wonderful. We realized that the recipe started with “Mushroom stock,” 
 which would take 3 hours to make.  Since it was already 7 in the evening, 
 that was out.  The celery root we thought was in the vegetable bin was a 
 rutabaga; we had six shitake to use up.  So we improvised: Stock:  Gently 
 simmer, until reduced to about 2 cups liquid.
 
 Heat 1 tablespoon of the olive oil in a large skillet; add the mushrooms, 
 pinch of salt, 2 or 3 grinds of pepper.  Sear the mushrooms over high heat 
 
 until golden.  Add half the garlic and deglaze the pan with half the 
 sherry.  When the pan is almost dry, transfer the mushrooms to a bowl. 
 Heat the remaining tablespoon of olive oil in stew pot and add the onion, 
 pinch of salt, 2 grinds of pepper; saute until onion is transparent.  Add 
 the remaining garlic, rutabaga, carrot, potatos, and fennel, saute for 5 
 minutes.  Add the mushrooms, herbs, and the reduced stock.  Cover and 
 simmer until vegetables are soft and flavors melded, about 30 minutes over 
 
 medium/medium low heat.  Serve over grain, pasta, or polenta (we used a 
 mixed spiral spinach pasta and basmati rice left over from previous 
 meals), with crusty bread, bread sticks, or pretzels. The _Fields of 
 Greens_ book takes its mixture, pours it into a 9 inch round baking dish, 
 then covers it with a white pastry cover, with an egg wash on it (there 
 goes the vegan listing!), then bakes in 375 degree oven for 40 minutes. 
 Our variation worked well; we ate at about 8:45 (which is fairly normal 
 for us), a rich and warming stew with the temperature outside at -5, wind 
 chill -37.  We'll try some different root vegetables next time, and 
 perhaps add tofu slices as well.
 
 
                    
 
 
 
 
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