Miso Mushroom Stew Recipe From Xavier Bramble’s New Cookbook

Stacey Leasca
4 days ago
2 min read

This winter, we draw inspiration from the newly released debut cookbook by Xavier Bramble, titled Stews. Stews is out now (£26, Ebury).

‘Miso, soy, lentils and three types of mushroom – there’s bags of umami in this stew. Miso is really good for your gut health, and as a result is one of my favourite ingredients. I use it on toast, with eggs, in soups and, of course, in stews. I developed this recipe for exactly that reason and the result is a simple, tasty, creamy, gut-friendly bowl of deliciousness.’

Prep: 10 mins
Cook: 1 hour 5 mins
Serving suggestion: white rice

Ingredients:

150g black lentils, washed
3 bay leaves
1 rosemary sprig
1 tbsp coconut oil
1 onion, finely diced
100g leek, finely diced
3 garlic cloves, minced
3 tsp brown miso paste
6 chestnut mushrooms, quartered
6 white mushrooms, thinly sliced
2 shiitake mushrooms, sliced (optional)
1 tbsp sweet soy sauce
400ml vegetable stock
200ml coconut milk
Salt

Method:

Bring 800ml of water to the boil in a large stew pot on a high heat. When the water is boiling, add the lentils to the pot along with the bay leaves and rosemary. Reduce the heat and simmer with the lid off for 25 minutes, until the lentils are cooked. Drain the lentils and set them aside, discarding the herbs.
In a separate stew pot, heat the coconut oil on a medium-high heat. Once melted and hot, add the onion and leek and sauté for 5 minutes, until soft. Add the garlic and miso paste, mix well and soften the garlic for 2 minutes.
Add all the mushrooms and lightly sauté for 2 minutes, then pour in the soy sauce, vegetable stock and coconut milk, bring the liquid to the boil, then reduce the heat and cover the pot with the lid. Simmer the stew for 20 minutes, until the flavours come together nicely. Taste and adjust the salt levels, then add the cooked lentils to the pot. Leave them to simmer for 10 minutes on a medium-high heat to help thicken and reduce the stew. Serve with rice.