Forest Mushroom and Walnut Stew with Sorghum Pilaf

A serene forest background with sunlight, featuring a hot bowl of mushroom and walnut stew with sorghum pilaf on a wooden table.
Forest Mushroom and Walnut Stew with Sorghum Pilaf

Introduction

Today's recipe is a celebration of woody flavors, combining the rustic essence of forest-inspired ingredients with a vegan twist. This dish, 'Forest Mushroom and Walnut Stew with Sorghum Pilaf', is designed to warm the soul and offer a sensory journey through nature's hidden delights.

Ingredients

  • 200g mixed wild mushrooms, roughly chopped
  • 100g walnuts, roughly chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 liter vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup sorghum grains
  • 3 cups water
  • A handful of fresh parsley, chopped for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onions and garlic, sauté until translucent.
  3. Stir in carrots and celery, and cook for a few more minutes.
  4. Add the mushrooms and walnuts, sauté until the mushrooms are soft.
  5. Pour in the vegetable broth, add thyme and smoked paprika. Season with salt and pepper.
  6. Bring to a boil, then reduce heat and simmer for 20 minutes.
  7. In a separate pot, rinse sorghum grains and boil with 3 cups of water until tender and fluffy, about 45-50 minutes.
  8. Serve the stew hot over the sorghum pilaf, garnished with fresh parsley.

Enjoy this hearty, comforting stew as a tribute to the earthy, rich flavors of the forest. It's perfect for a cozy evening, bringing the essence of nature right to your table.

Nia

Additional Information
NutritionfactsCalories: 300, Fat: 15g, Carbohydrates: 35g, Protein: 8g 
Preparation Time1 hour 10 minutes 
Allergy InformationNuts, Gluten-Free