Vegetarian mushroom and dark beer stew
A rich, aromatic stew of mushrooms and carrots, gently simmered in dark beer with Kikkoman Soy Sauce. Finished with cream for richness, this hearty vegetarian main is perfect for a holiday season meal with roasted potatoes.
Preparation
Step 1
250 g button mushrooms – 2 carrots – 2 tbsp olive oil – 2 sprigs thyme – 1 tsp freshly ground black pepper
Peel and slice the carrots. Clean and halve the mushrooms. Sauté in a saucepan with the olive oil. Add the thyme and pepper.
Step 2
300 g potatoes – 1 tbsp olive oil – 100 ml dark beer – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 200 ml vegetable stock – 50 ml double cream
Peel the potatoes, cut them into bite-sized pieces and toss with a tablespoon of olive oil. Roast at 200 °C for about 30 minutes, until golden and tender. While the potatoes are baking, pour the beer into the saucepan from Step 1, add the Kikkoman Soy Sauce and simmer for a few minutes until slightly reduced. Add the stock and cream, cover and simmer for 10 minutes. Serve with the roasted potatoes.
Tip
To save time, you can use pre-roasted potatoes—or, if you already have pre-boiled potatoes, spray them with oil and bake in an air fryer for 5–8 minutes.
Recipe-ID: 1615
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250 g button mushrooms – 2 carrots – 2 tbsp olive oil – 2 sprigs thyme – 1 tsp freshly ground black pepper
Peel and slice the carrots. Clean and halve the mushrooms. Sauté in a saucepan with the olive oil. Add the thyme and pepper.
300 g potatoes – 1 tbsp olive oil – 100 ml dark beer – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 200 ml vegetable stock – 50 ml double cream
Peel the potatoes, cut them into bite-sized pieces and toss with a tablespoon of olive oil. Roast at 200 °C for about 30 minutes, until golden and tender. While the potatoes are baking, pour the beer into the saucepan from Step 1, add the Kikkoman Soy Sauce and simmer for a few minutes until slightly reduced. Add the stock and cream, cover and simmer for 10 minutes. Serve with the roasted potatoes.
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