We've asked our friends at Wine Forest Wild Foods (and literally, my neighbors across the street) to help us with a recipe and Chef Staffan Terje delivered a vegetarian stew that would be hard not to love. There were no leftovers after he came to make it for us. But there is evidence! You can see the video of his visit here and below you'll find the recipe to make at home. —Steve
You can order Wine Forest mushrooms and Mushroom Alchemy mix directly from Chef Staffan and founder Connie Green at wineforest.com.
- ¼ cup extra-virgin olive oil, plus more for serving
- 1 large red onion, diced
- 2 large garlic cloves, smashed
- 1 large pack (40 g) Wine Forest Dried Porcini Mushrooms, soaked in 1 quart lukewarm water for 20 minutes or up to 3 hours (see recipe for straining instructions)
- 2 to 3 florets fresh maitake mushrooms
- 4 to 6 cups cooked Rancho Gordo Royal Corona Beans, cooking liquid reserved
- 2 tablespoons red miso
- 1 tablespoon chopped fresh thyme
- 1 bunch Swiss chard
- ½ cup chopped fresh Italian parsley
- 2 tablespoons Wine Forest Mushroom Alchemy (or to taste)
- Salt and freshly ground black pepper to taste
- Freshly grated Parmigiano Reggiano, for serving
Serves 4 to 6
- In a large, thick-bottomed pot over medium heat, warm the olive oil.
- Add the onion and garlic and cook until lightly browned, 5 to 10 minutes.
- Lift the soaked porcini mushrooms out of the soaking water and chop into ½-inch pieces. Add to the pot and stir.
- Gently break the maitake mushrooms into wedges and add to the pot. Stir gently and cook for about 5 minutes.
- Strain the porcini soaking water through a fine-mesh strainer or coffee filter. Do this slowly, as any sand particles will settle on the bottom of the bowl.
- Add the miso and thyme to the pot and stir, then add the beans, bean-cooking liquid, and porcini-soaking water. Add more water if necessary to cover the contents of the pot.
- Bring to a slow boil, then reduce heat to a simmer.
- Wash the chard and cut out the white stems. Cut the green leaves into 1-inch pieces, then slice the chard stems into 1-inch pieces.
- Add the cut chard leaves and stems to the pot and simmer until softened, about 30 minutes. Season with salt and pepper.
- Add the chopped parsley, then stir in the Mushroom Alchemy. At this point, the beans should barley be covered with liquid that should be rich and nicely coat a spoon. Taste and adjust seasonings.
- Serve as a side dish or a main course. This stew can be served over cooked pasta like rigatoni or paccheri or over a toasted slice of levain or sourdough bread. Finish with good olive oil and a good grating of Parmigiano Reggiano.