Let me tell you about a great stew I made with the Honshimeji (Beech) mushrooms, using a recipe from a great cookbook called Vedge, from the Rich Landau and Kate Jacoby, the chef/owners of Vedge, a great vegan restaurant in Philadelphia.

It is described in the cookbook as being influenced by seaside fish stews from around the world, such as Cioppino and Bouillabaisse, yet done with these mushrooms instead of fish.  I’m a real big fan of both this cookbook and this restaurant, and with these mushrooms in hand I decided to give it a try.  I was blown away by the results.  As good as any fish stew I have ever eaten in the past, yet totally vegan.  In a nutshell this is made by sautéing the mushrooms, adding potatoes, wine, Old Bay, tomatoes, onion, garlic, vegetable broth and spices.  But get the recipe and use it, it’s perfect.