Ok bad pun indeed but this stew is far from bad, it's downright wonderful. The addition of Miso in the base gives this some real depth of character and good taste. Not to mention it rained yesterday when making this and a hot stew is just about the most perfect dish for a rainy day.
For this you will need:
2 TBSP organic cornstarch
1 Cup Vegetable broth
2 Cups finely sliced Portabello mushrooms
4 TBSP Olive Oil
1 large yellow onion, chopped
4 Cloves garlic, chopped
1/2 tsp dried thyme
1.5 Cups dry white wine
1 TBSP Soy Sauce
3 TBSP Miso Paste
1 lb Yukon Potatoes (Cut into 1 inch cubes)
1 Lb. Drained Tofu but into small pieces.
1 Cup Green beans cut into 1 inch sections
Mix the cornstarch and broth then set aside.
In a large skillet brown the mushrooms in 2 TBSP olive oil until the liquid is absorbed ahe mushrooms are brown. Set aside.
In a large skillet or dutch oven, saute the onions until slightly browned. Add the garlic, thyme, and black pepper and saute for another 2 minutes. Stir in the white wine, cornstarch mixture, soy sauce, and miso. Bring to a boil and then lower heat to a simmer. The Miso should be dissolved at this point. Add the mushrooms, potatoes, green beans, and tofu.
Cover and simmer over low heat for 25-30 minutes until the potatoes are very tender.
Turn off the heat and wait about 10 minutes before serving, so that the flavors blend.