Jeri Mills M.D.

Dr. Jeri’s Hearty Shiitake Stew (gluten-free)

It’s cold outside and my Gluten-Free, Vegetarian Shiitake Stew is warm, comforting and satisfying!
1 large yellow onion (diced)
1 tablespoon olive oil
5 cloves garlic (minced)
½ teaspoon salt
1 teaspoon gluten-free Tamari sauce
2 ½ cups boiling water
16 whole dried shiitake mushrooms (rinsed)
1 pound carrots (peeled and sliced)
1 can chick peas (drained and rinsed)
½ pound tiny fingerling potatoes
Sauté the onions in the olive oil till they begin to caramelize
Add the garlic and cook for another minute
Add the salt, tamari and water and stir to deglaze the pan
Add the mushrooms and bring the mixture to a boil
Add the remaining ingredients and toss to distribute the spices
Salt to taste
Use a spoon to move the mushrooms to the bottom of the pan so they are in the water.
Cover and simmer for 1 ½ to 2 hours
Serve as is or over steamed brown rice
Serves 4
shiitake stew

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