Mushrooms and creamy sauce is one of the all time best food pairings that never disappoints, especially when turned into a warming and hearty stew. We like to use a mixture of mushrooms in this dish as it makes up so much of it, oyster mushrooms are great if you can get your hands on them but chestnut and button still work amazingly well. If you don't have enough mushrooms to make the whole stew, chickpeas, black beans or butter beans all work well mixed through.
Serves 4 with a side of brown rice & takes 35 minutes to cook
2 leeks, finely sliced
1 onion, peeled and finely sliced
4 garlic cloves, peeled and chopped
800g mushrooms, roughly chopped and sliced (we use a combination of 600g chestnut and 200g oyster mushrooms)
1x 400g can of coconut milk
2 teaspoons of brown rice miso paste
2 teaspoons of smooth almond butter
2 teaspoons of tamari (or soy sauce)
Juice of 2 limes
Large handful of spinach
1. Place a large casserole pan over a medium heat and add a drizzle of olive oil. Once warm, add the sliced leeks, sliced red onion, chopped garlic and a pinch of salt. Mix well and cook for 10 minutes until the leeks and onions become soft.
2. Once the onions feel soft, add the sliced mushrooms, mix well and cook for another 5-10 minutes until they reduce in size and begin to feel soft. If you're using chickpeas or any other kind of pulse, you can mix them through now.
3. At this point, mix through the coconut milk, brown rice miso paste and almond butter. Leave the whole thing to simmer for 10-15 minutes before mixing through the lime juice and spinach and leaving it to wilt before serving.