mushroom stew

Serves: 6

Ingredients:
1 cup dried mushrooms, such as porcini or chanterelles
2 cups warm water
3 tablespoons extra-virgin olive oil, divided
4 cups mixed mushrooms
1 cup kale, stemmed and chopped
5 small carrots, peeled and sliced
1 small yellow onion, chopped
2 tablespoons tomato paste
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
½ cup dry red wine
4 cups reduced-sodium vegetable stock
1 ½ cups  yellow or red baby potatoes, quartered
½ teaspoon salt
½ teaspoon ground pepper
¼ cup nutritional yeast
3 cups cooked tricolor quinoa

Method:
combine dried mushrooms and warm water in a small bowl; let stand until the mushrooms soften, about 10 minutes. using a slotted spoon, transfer the mushrooms to a cutting board, reserving the water. roughly chop the mushrooms and return them to the water.
heat 1 1/2 tablespoons oil in a large heavy-bottomed pot or dutch oven over medium-high heat. add half of the fresh mushrooms; cook, stirring occasionally, until lightly browned, 10 to 12 minutes. transfer to a plate. repeat with the remaining 1 1/2 tablespoons oil and fresh mushrooms.
return the browned mushrooms to the pot and add kale, carrots and onion; cook, stirring occasionally, until the vegetables soften, about 5 minutes. stir in tomato paste, garlic and rosemary; cook, stirring often, until fragrant, about 1 minute. add wine and stir to scrape up any browned bits on the bottom of the pan.
stir in broth, potatoes, salt, pepper and the soaked mushrooms with the soaking water. bring to a simmer over low heat and cook, covered, until the potatoes are tender, about 20 minutes. remove from heat and stir in nutritional yeast. divide quinoa among 6 bowls and top with the stew.