This mushroom stew is a super tasty and easy one-pot meal ready in less than 30 minutes. It is low in fat and gluten-free, so you no need to worry about taking this strew along with quinoa, mashed potatoes, or pasta.
First, we need to chop all tha vegetables like - Mushrooms, onion, carrot, and garlic.
Heat a saute pan or saucepan with 1 tbsp of vegetable oil on medium heat.
Add diced onion and cook until it becomes golden brown and soft.
Now add minced garlic along with diced carrots and cook for few minutes.
When you get a nice fragrance, add chopped tomatoes along with sliced mushrooms.
Add the required amount of salt and saute for few minutes.
When you see the tomato becomes a little bit soft or mushy, add vegetable stock and cover the pan with the lid and leave it to cook for 5 minutes more.
After that, open the lid; if you see the mushrooms become soft, it's the perfect time to add soy sauce. [I prefer to use Tamari Sauce, because it's gluten-free.]
Also, add cornstarch and any of your preferred herb like oregano into the pan and give a gentle mix.
Cook for additional 5 minutes until everything is perfectly cooked and softened.
Adjust the taste of stew with seasoning, salt, and sugar as per our preference.
Serve hot with fresh parsley garnishing.
Notes
I tried to make this recipe gluten-free; that's why I used Cornstarch and Tamari Sauce. You can also go with Refined flour and Soya Sauce if you want.