| Prep: 20 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 5g | 1g | 25g |
| sugars | fibre | protein | salt |
| 6g | 4g | 4g | 1g |
The moment the weather starts to cool, I find myself craving something hearty and comforting, yet balanced and nourishing. That’s where this Sorrel and Mushroom Stew enters the picture. This recipe harmonizes the unique tang of sorrel leaves with the earthy depth of mushrooms, creating a stew that is both complex and deeply satisfying. Growing up in New York City, I’ve always been influenced by a medley of flavors and cuisines, and this dish is a perfect manifestation of that inspiration.
Connecting to My Roots
One of the beautiful things about the Sorrel and Mushroom Stew is its reflection of my culinary journey. In NYC, I was exposed to everything from Eastern European soups to Middle Eastern salads, and this stew encapsulates those diverse influences. The combination of mushrooms and root vegetables like carrots and potatoes makes me nostalgic for wintry evenings spent enjoying good food and better company.
Like many other hearty stews, such as vegetable ragouts or even a classic French ratatouille, this dish stands up well on its own but also shines as a side. Serve it alongside a slice of warm, crusty bread for added texture, or pair it with a simple green salad to keep things light and fresh.
A Nutrient-Packed Comfort Food
On the health front, the Sorrel and Mushroom Stew is packed with nutrients. Sorrel is high in Vitamin C and antioxidants, contributing to immune support and overall wellness. Mushrooms provide a good source of B vitamins and essential minerals like selenium. Plus, the whole dish is plant-based, making it a delightful option for vegetarians and those looking to add more plant-forward meals to their diet.
If you’re looking for other vegetable-based options to round out the week, you might enjoy trying dishes like Vegetable Jalfrezi or Magic Sauce for a little extra zing in your meals.
Back to the Sorrel and Mushroom Stew, the thoughtful medley of ingredients you’ll find in each spoonful—from the tangy sorrel to the robust garlic and aromatic herbs like thyme and rosemary—is what makes this dish truly special. Plus, it’s straightforward enough for weeknight dinners while also being impressive enough for when you have company.
So, the next time you’re looking for a dish that brings comfort, nutrition, and a taste of my NYC-inspired culinary world, give this Sorrel and Mushroom Stew a try. I have no doubt it will become one of your seasonal favorites, just as it has become one of mine.
What You’ll Need
- 2 cups fresh sorrel leaves, chopped
- 1 lb button mushrooms, sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, chopped
- 3 large potatoes, chopped
- 4 cups vegetable broth
- 1 cup canned diced tomatoes
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Method
Step One
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Step Two
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Step Three
Stir in the sliced mushrooms and cook until they release their liquid and begin to brown, about 7-10 minutes.
Step Four
Add the chopped carrots and potatoes to the pot. Cook for about 5 minutes, stirring occasionally.
Step Five
Pour in the vegetable broth and canned diced tomatoes. Bring the mixture to a boil, then reduce the heat to a simmer.
Step Six
Add the dried thyme, dried rosemary, salt, and pepper to taste. Cover the pot and let the stew simmer for 20-25 minutes, or until the vegetables are tender.
Step Seven
Stir in the chopped sorrel leaves and let them wilt into the stew, about 2-3 minutes.
Step Eight
Remove the pot from the heat and stir in the fresh chopped parsley. Taste and adjust seasoning if necessary before serving.
