A hearty and creamy stew featuring a mix of mushrooms, asparagus, and vegetables, perfect for a comforting meal.
Peel and finely chop the onions. Peel the carrots and cut them into small cubes. Drain the mushrooms and asparagus tips, reserving the liquid.
Wash the king oyster mushrooms, separate the caps, and set them aside for another use. Use a fork to shred the stems into fine fibers. Repeat with all mushrooms.
In a large pan, sauté the onions and add the king oyster mushrooms for a few minutes. Then add the flour, mix well, and deglaze with a dash of white wine.
Stir in the soy cream, about 250 ml of vegetable broth, carrots, and the bay leaf. Let it simmer gently.
After 5 minutes, add the mushrooms, asparagus tips, and frozen peas. Continue to simmer.
Season with salt, pepper, lemon juice, nutritional yeast, the reserved liquid from the asparagus and mushrooms, and mustard. Let it simmer for another 5 minutes until the carrots are tender.
Serve the stew warm, garnished with fresh herbs if desired. Enjoy your comforting meal!
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