For the very best results, long soak mushrooms by placing mushrooms in a jar twice their volume. Fill the jar with cool water, submerge mushrooms and top off water to the very brim. Screw on a lid, and soak 12-24 hours in the refrigerator. Shake the jar once or twice to distribute mushrooms while soaking. This method preserves the most umami in the mushrooms themselves while restoring a buttery texture.
If you need a quick method, place mushrooms in a heat-proof jar and cover with boiling water. Submerge mushrooms and top off with boiling water. It's important that all the mushrooms stay underwater. You can use a glass or small jar that fits just inside the soaking vessel to keep them wet. Let mushrooms sit for 30 minutes, stirring halfway through. Mushrooms won't be quite as soft or retain as much flavor with this method, but it's perfect for when you haven't planned ahead.
Prepare shiitake
Cut soaked shiitake in halves or quarters to make 2-inch pieces and squeeze all the water out. Place in a bowl with 2 teaspoons of soy sauce and toss. Add 2 tablespoons of flour and toss again. Heat 1 tablespoon(s) of olive oil in a skillet. Brown the mushrooms on both sides until golden and crispy.
Hold cooked mushrooms aside while making and blending gravy.
Make brown gravy
Heat 2 tablespoon of olive oil in a saucepan. Add onion and garlic and cook over medium heat until translucent and browning slightly. Add 2 tablespoons of flour and cook scraping bottom of pan occasionally until flour is toasty and brown. A wooden spoon works well for this.
Place flour and onion mixture in a blender with 2 cup(s) of water and remaining gravy ingredients. Blend on high speed until very smooth. Gravy will be thin.
Add vegetables
Place green beans in a small bowl and hold aside to add last 15 minutes of cooking.
Place remaining cut vegetables, bay leaf, rosemary and browned shiitake in a large ovenproof casserole. Pour brown gravy over the top and cover with the lid.
Slow-cook stew in oven
Bake at 375 degrees for one hour until largest vegetables are mostly tender. Add green beans and cook another 15 minutes.
Serve
Garnish with fresh parsley before serving. Ladle into bowls, top with cracked black pepper, and serve with crusty bread and a green salad if desired.
Notes
Ingredients
Dried shiitake mushrooms are essential for this recipe. Fresh mushrooms won't have the same chewy texture in the stew.
Preparation
Soak mushrooms thoroughly according to recipe instructions.
Cut carrots and potatoes into large chunks about 2 inches long and don't add green beans until the last 15 minutes of cooking.
Dredge soaked mushrooms in flour and brown thoroughly until crispy on the edges before completing your gravy
Serving
Top baked stew just before serving with fresh, minced parsley and cracked black pepper.
Storing
Store any leftovers in the refrigerator for up to one week. Rosemary Shiitake Vegan Stew doesn't freeze.