Mushroom Winter Stew By Sarah Di Lorenzo

Sear the button mushrooms: Heat 2 tbsp extra virgin olive oil in a large heavy-based pot over medium-high heat. Add 500 grams Australian button mushrooms, halved or quartered depending on size in a single layer. Do not stir for 5 minutes. Let them develop colour and begin to caramelise. Cook for 4–5 minutes total until golden. Remove and place into a bowl. 

Build the aromatic base: In the same pot reduce heat to medium. Add 1 large brown onion, diced, 2 medium carrots, diced, and 2 celery stalks, sliced and cook for 9 minutes until completely soft. Add 3 garlic cloves, minced, 1 tbsp fresh thyme leaves, and 1 tbsp fresh rosemary, finely chopped and cook for 1 minute until fragrant. Add 1 tbsp tomato paste and stir for 1 minute until it darkens slightly.

Simmer low and slow: Return the mushrooms to the pot. Add 1 medium sweet potato, diced (skin on), 1 can diced tomatoes (400g), 500 ml chicken stock, and 1 can cannellini beans (400g), drained and rinsed. Stir everything together and bring to a gentle simmer. Cook uncovered for 25 minutes until the sweet potato is completely tender and the stew has thickened into a rich, hearty broth. 

Finish with greens and balsamic: Stir in 2 large handfuls of baby spinach or kale and let it wilt for 1 minute. Add 1 tbsp balsamic vinegar and 1 lemon, juiced. Taste and season generously with 1 pinch sea salt and cracked black pepper.

Serve and finish: Ladle the stew into deep bowls. Drizzle 1 tbsp extra virgin olive oil (to finish) generously over the top of each bowl and scatter 1 small handful fresh parsley, chopped (to finish) over to finish. Serve with wholegrain sourdough for dipping.