Wild mushroom slow cooked stew

If you vegan and miss beef stew, this one for you.

So I pick my own mushrooms before hand and dry them out, they have a unique taste that way. This is a pic before I pick them.

It is also better to keep them dried because they last for months, and I personally think that they taste better. Most large supermarkets sell dried mushrooms if you aren't able too pick them yourself.

So just a large handful of mushrooms will do.

Chuck them in a pot with 500ml water, and a teaspoon salt.

Let that simmer for 15 minutes, in the mean time grab some onions and garlic.

Chop.

Throw them in the slow cooker.

Get yourself 4 large brown mushrooms, and chop.

Dump them in the slow cooker.

Then remove the wild mushrooms from the pot, keeping the water.

Chop up the mushrooms.

Then I fry the mushrooms in a separated pan, it gives the mushrooms a better texture.

Once golden brown throw them in the slow cooker with the left over water.

Then add a pinch of pepper.

And a pinch of basil.

Then grab some potatoes and carrots.

Peel.

Chop.

And dunk them in the slow cooker.

Add just enough water to cover the stew.

Let it cook till the potatoes are nearly cooked, with my slow cooker it took me 3 hours, then add the peas.

I left it to cook another 45 minutes, and added a little bit of gravy granules.

Let it cook another 15 minutes, make some rice and hey presto.

Another fine vegan meal.