---------- Recipe via Meal-Master (tm) v8.04
       Title: Winter Vegetable Stew/Pie
  Categories: Stews
       Yield: 1 servings
   :          Stock-----
       1/2 c  dried vegetable soup mix
         3 c  slightly aged chopped white
   :          mushrooms
         3 c  water
   :          Stew-----
       1/2    rutabaga  -- halved then
   :          thinly s
         1 c  white mushrooms  -- slightly
   :          aged, halve
         6 sm shitake  -- coarsely
   :          chopped
         1 TB olive oil
   :          salt and pepper to taste
         5    garlic cloves  -- finely
   :          chopped
       1/2 c  dry sherry
         1 md yellow onion  -- cut into
   :       lg piece
         1 md carrot  -- peeled, 1/2
   :          slices
         2 md russet potatos  -- in 1/2 of
       1/2    “ slice
         1 md fennel bulb  -- quartered,
   :          in 1/2 s
         2 TB fresh thyme  -- chopped or 2
   :       ts dri
         2 TB fresh marjoram  -- chopped
   :          or 2 tsp dri
         2 TB fresh parsley  -- chopped or
         2 ts 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.
   Recipe By     : Fields of Greens