Jamie Oliver’s Mushroom Stew
Packed with nutrients, sustenance and plenty of flavour, this one-pot wonder from Jamie Oliver may be healthy, but it is no less delicious than any other warming stew.
From the book
Eat Yourself Healthy
Jamie Oliver shares his best quick and easy recipes for healthy eating
Over 120 dishes that are packed with nutritious ingredients and delicious flavours
Includes a 2-week meal plan to inspire your daily meals
Buy From
Introduction
A hearty, delicious dish with deep warming gochujang flavour and fluffy dumpling vibes.
Find more recipes from Jamie’s TV series, Eat Yourself Healthy, here.
Ingredients
| 250g | mixed mushrooms |
| 4 | spring onions |
| 2 (160g) | carrots |
| 5cm piece of | ginger |
| 150g | self-raising flour |
| 1 x 400g tin of | black beans |
| 1 x 225g tin of | sliced water chestnuts |
| 160g | beansprouts |
| 2 tbsp | gochujang paste |
| 150g | silken tofu |
Method
Put a large frying pan on a high heat. Trim and go in with the mushrooms, tearing any larger ones, and leave to dry fry and get nutty while the pan heats up, removing to a plate once starting to catch.
Meanwhile, trim the spring onions, finely slice the green tops and put aside for later, then cut the whites into 2cm lengths. Wash the carrot and very finely slice into rounds. Peel and matchstick the ginger. When the mushrooms come out, go in with the white spring onions, carrot, ginger and 1 tablespoon of olive oil, and cook for 5 minutes, stirring regularly.
For the dumplings, mix 90ml of water into the flour with a small pinch of sea salt and bring it together into a ball of dough. Tear off 3cm chunks and roll into balls – you should get around 12 in total. Boil the kettle.
Pour the beans and water chestnuts, juice and all, into the pan, then put the mushrooms back in. Tip in the beansprouts, stir in the gochujang, cover with 500ml of boiling kettle water, then gently plop the dumplings into the stew, cover, and cook for 10 minutes, or until the dumplings are fluffy.
Season the stew to perfection, dice and add the tofu, and the green spring onion tops, and drizzle over a little extra virgin olive oil, if you like.
ENERGY 580kcal FAT 9.8g SAT FAT 1.4g PROTEIN 34.1g CARBS 87.5g SUGARS 12.7g SALT 1.5g FIBRE 19.5g
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