Baked Mushroom Stew

Baked Mushroom Stew is a hearty and flavorful dish that combines a variety of mushrooms with aromatic vegetables and spices, all baked to perfection. This Paleo-friendly recipe brings a taste of Korean cuisine to your table, making it both comforting and nutritious.

Ingredients

• Mixed mushrooms (shiitake, cremini, and oyster) - 300 grams
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Coconut aminos - 3 tablespoons
• Sesame oil - 1 tablespoon
• Chicken or vegetable broth - 200 ml
• Fresh ginger - 1 teaspoon, grated
• Green onions - 2, sliced (for garnish)
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large baking dish, combine the mixed mushrooms, diced carrot, diced zucchini, chopped onion, and minced garlic.
3. In a small bowl, whisk together the coconut aminos, sesame oil, chicken or vegetable broth, grated ginger, salt, black pepper, and red pepper flakes if using.
4. Pour the sauce over the vegetable and mushroom mixture, stirring to ensure everything is well coated.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
6. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the mushrooms and vegetables are tender and the sauce has thickened.
7. Remove from the oven, garnish with sliced green onions, and serve warm.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from mushrooms, which may help reduce inflammation.
• Low in calories and high in fiber, making it great for digestion.

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