Maybe for the first read this celery-mushroom stew doesn’t seem too interesting. But I learned one thing since I have started discovering vegan recipes. Even if the ingredient list is not that eye-catching, the result still can be super delicious. The bold use of the spices and herbs are crucial, good example this stew with chili flakes to taste, and a generous amount of parsley.
If you like spicy food and mushrooms, give it a go, you won’t be disappointed. It takes about 45 minutes to make and the ingredients are all coin savers. Best served with rice.
Serves 2 people.
220 g mushrooms
3 stalks celery
Half brown onion
1 clove garlic
3 tbsp olive oil
Sea salt & black pepper
Pinch chili flakes
200 ml water
1 tbsp lime juice
20 g fresh parsley
Heat 3 tbsp olive oil in a pot over high heat. Slice the mushrooms and sauté for 5 minutes.
Chop the celery stalks into short strips, slice the onion thinly and mince the garlic. Add all to the pot along with the chili flakes and sauté for 10 minutes. Season with salt and black pepper.
Add 200 ml water and bring to boil. Reduce the heat to medium and simmer for 40 minutes.
Chop the parsley and add to the pot. Squeeze in the lime juice as well and simmer for 5 more minutes.
Serve with rice.