For the stew:
1 oz dried porcini mushrooms
3 cups vegetable broth
2 tablespoons olive oil
1 large onion, diced medium
4 cloves garlic, minced
8 oz cremini mushrooms, thinly sliced
2 ribs celery, thinly sliced
1 teaspoon dried rosemary
2 teaspoons dried thyme
1/2 lb carrots, peeled, sliced into thin half moons
1 1/4 cups stout beer
2 tablespoons tomato paste
Fresh black pepper (a lot!)
1 1/4 teaspoons salt
1/3 cup all-purpose flour
3 cups cooked kidney beans – 2 15 oz cans rinsed & drained [see note for tofu version]
For the biscuits:
1 1/2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup leftover mashed potatoes [see note on leftover mashed potatoes]
3 tablespoons olive oil
1/2 cup cold water
You’ll want to cover the dried mushrooms in boiling broth to start, and let them get all good and hydrated.
In the dutch oven, you then saute the onions, then add in the garlic.
Follow by adding the chopped cremini mushrooms, the celery, and the thyme and rosemary. This is the part where it starts to smell pretty great.
Then, add the tomato paste, the beer, the carrots, and salt and pepper. Depending on the stock, you might want to be generous on the salt here. Let the stout bubble and reduce some.
Finally, add the porcinis and the broth. Again, let it boil to really cook the mushrooms.
Mix the flour with some cold water well, then slowly add it the pot. Let it cook and thicken, then add the kidney beans and cover to keep warm.
The potato biscuits, which had a dumpling-like quality when I made them tonight, will get placed on top of this stew, and put into the oven at 425 for about 20-25 minutes.
To make the biscuits, mix your mashed potatoes with the oil and water, then add them to the sifted combination of flour, salt, baking powder, and sugar. My mixture needed a bit more flour than the recipe above calls for.
Turned out to be very enjoyable, will certainly make it again.