🧍🏽Mushroom stew! When plans are canceled, remember that you deserve a meal as scrumptious as you are This rich, cozy, silky mushroom stew is inspired by the iconic Mushroom French Dip sandwich from @eszettla (with some North African flair and spice) Here’s how to make it: Cauliflower Mash: 1 head of cauliflower 8 cups water 3 tbsp miso 1 tsp salt 2 tbsp butter 1 garlic clove, minced 2 tbsp cooking liquid Mushroom Stew 8 oz mixed mushrooms 1 yellow onion 2 tbsp butter Pinch of salt 1/2 tsp cinnamon 1/2 tsp chilli powder 1/2 tsp ginger 1 tbsp preserved lemon paste (sub w/ juice of 1 lemon 2 tbsp chopped tarragon Slurry: 1 1/2 cup water + 2 tbsp flour Process: 1. Remove cauliflower from stems into florets. Add to a pot of water (8 cups + miso) and bring to a boil over medium high heat. Reduce to a simmer, cover, and cook for 20-25 minutes. 2. Reserve 1/4 cup cooking liquid, then strain. Add to a food processor w/ butter, garlic, and cumin. Puree until smooth. Add cooking liquid 2 tbsp at a time if needed. Set aside 3. In a skillet, melt 2 tbsp butter over medium heat. Add onions and sautéed for 6 to 8 mins until slightly golden. Add additional 2 tbsp butter and sauté spices and garlic until fragrant. 4. Add mushrooms w/ splash of water. Season w/ a pinch of salt, cover and cook for 5 to 7 minutes. Stir consistently. 5. Once mushrooms have cooked down, add preserved lemon paste and tarragon. Toss to coat. Pour in slurry and stir until sauce thickens and is combined. 6. Serve over cauliflower mash w/ fresh parm and herbs. #mushrooms #cauliflower #veganrecipes #holidayrecipes #veganholidays #comfortfood