Sweet & Savory Mushroom & Egg Stew

A simple, gluten-free and meatless stew. 

A gluten-free broth hugs soft boiled eggs to link protein to sauce, would be the synopsis of this recipe if it were a film. A love story between sweet and savory, influenced by pantry staples. This story is inspired by a traditional one pot stew made with beef, cabbage, tofu, carrots, and yam noodles, combined in a cast iron pot with soy sauce, marin, and sake. In this gluten-free adaptation, we will hop over gluten and meat to create a beautiful stew that is as kind to the immune and digestive systems as it is to the taste buds.

Tamari, a wheat-free soy sauce and a true friend to the gluten-free person is the star of the show. The soy dense and super savory flavor can hold up to heat and the influence of other ingredients. The flavor, a fragrant reminder of the earth in which food comes.

Accompanying the essence of tamari, are stringent tones of vinegar, which shines a light into the savory broth, cleansing and connecting salt with acid. The sweet touch of sugar blankets the strength of soy and vinegar like a chenille throw on a well worn armchair.

Where the broth is the setting, soft boiled eggs, mushrooms, and carrots are the characters. A perfect trio. The plot, a love triangle, spurred by a craving for both the sweetness of a sleeping kitten with the saltiness of a pissed off cat. A craving that can only be satisfied with this blend of ingredients. So dim the lights and get ready to experience a dish that feeds the soul as much as it feeds the stomach.

Cooking time: 25 minutes

Ingredients: 1 serving, multiply as needed.

• 2 eggs

• 2 king mushrooms

• 1 carrot

• ¼ cup tamari

• 3 tablespoons sugar

• 2–3 tablespoons rice vinegar

• Water

  
  

Instructions:

• Boil a pot of water.

• Add eggs and boil for seven minutes for a soft boiled egg with a jammy yolk.

• When the eggs are done boiling, run under cold water. Peel and set aside.

• Wash and cut carrots into round discs.

• Wash and cut mushrooms length wise, then in half.

• Parboil carrots and mushrooms.

• In a cast iron pan or pot, heat about 1/4 cup of water over medium heat.

• Add tamari, sugar, and vinegar.

• Simmer the ingredients together.

• Add the eggs, mushrooms, and carrots.

• Let simmer together for 10 minutes.

• Spoon ingredients into a bowl and pour broth over the ingredients. Enjoy with a bowl of steamed rice or crusty bread.

  
  

Bon Appetit!

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Written without AI.