Ingredients:

For the mushrooms:

• 1 tsp olive oil
• 1 tsp salt
• 400g maitake mushrooms
•  tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 2 tbsp Soy Sauce
• 1 tsp garlic powder
• 1 tbsp dried herbs (tarragon, parsley, oregano)

For the stew:

• 1 medium onion, sliced
• 1 large carrot, medium chopped
• 3 stalks celery, medium chopped
• 5 small red potatoes, medium chopped
• 1ltr veg stock
• 1 tin chickpeas (drained)
• 60ml coconut milk
• Salt & black pepper to taste

Method:

1. First step, we are going to sauté our mushrooms. In a large pan, heat on medium high with a splash of oil. Once hot, add all your maitake mushrooms with a pinch of salt and sauté for 1-2 minutes.

2. Next add your Worcestershire, balsamic, soy, garlic powder, dried herbs, and sauté for 3-5 minutes or until all your mushrooms have cooked down and absorbed a lot of the sauces. Now once the mushrooms are mostly cooked, remove from the pan and into a bowl, set aside.

3. Quickly add the onions and a splash of veggie broth into the still hot pan. Sauté for 2-3 minutes until the onions are soft and translucent. Then toss in the carrot, celery and sauté for 2-3 minutes.

4. Then the potatoes are next, toss them in with another pinch of salt. Cook for 2-3 minutes and then add your veggie broth. Mix, cover with a lid, and lower the heat to a medium low. Cook for 7-10 minutes or until the potatoes are 3/4 of the way cooked.

5. Now pour in your chickpeas, coconut milk, pinch of salt & pepper, then mix until you have a nice beautiful creamy looking soup. Throw in your cooked mushrooms, mix, cover, and cook on low medium heat for another 5-7 minutes or until your potatoes are tender.

6. Taste for seasoning, & enjoy!