Despite Spring being in the air, we seem to have a few chilly days still emerging for the opportunity to highlight winter produce in our meals.

Hearty stews make the list, and this simple stew is perfect for those last tastes of winter. And frankly, we couldn’t resist another use of our favourite leafy green: kale. (Read more about our love for them in our article, Don’t leave leafy greens behind).

Mushroom Stew with Kale and Brown Rice
vegan, gluten-free, allergen-free

Makes 4 to 6 servings

You’ll need:
1/2 ounce dried black trumpet mushrooms
4 cups boiling water
1 tablespoon extra virgin olive oil
2 medium red onions, chopped
6 cups thickly sliced cremini mushrooms
4 large garlic cloves, minced
heaping 3/4 cup dried short grain brown rice (recommend: Lundberg)
6 cups vegetable or mushroom broth (see our article on making your own vegetable broth)
2 teaspoons dried thyme, crushed
1 teaspoon dried parsley
3/4 teaspoon dried sage
2 bay leaves
8 to 12 cups packed chopped kale, stemmed and washed
salt and freshly ground pepper to taste

Directions:
Place the dried mushrooms in a measuring cup and cover with 4 cups of boiling water. Let sit for 30 minutes.

Meanwhile, heat oil in a large Dutch oven, and add the onions. Cook until tender, then add the cremini mushrooms. Once they let out their juices and are tender, add the garlic, and salt to taste. Cook for a few more minutes, stirring often, until fragrant.

After the dried mushrooms have soaked, set a strainer over top of a large bowl, and line it with cheesecloth or a fine sieve. Drain the mushrooms into the bowl. Rinse the mushrooms once, squeezing out any excess water. This removes any debris left on the mushrooms. Give them a rough chop.

Add the mushrooms, rice, mushroom soaking liquid, vegetable broth, and seasonings (thyme, parsley, sage, bay leaves) to the Dutch oven. Add salt to taste. Bring to a boil, reduce to a simmer. Cover and let simmer for 40 minutes.

After 40 minutes, add the kale to the soup, and allow to cook another 15 minutes. Add more salt and fresh ground pepper to taste.

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