Wild Mushroom Stew with Gremolata

Ingredients

• Stew:
• 4 1/2 cups quartered shiitake mushrooms (about 8 ounces)
• 4 1/2 cups quartered cremini mushrooms (about 8 ounces)
• 1 (8-ounce) package button mushrooms, quartered
• 1 1/2 tablespoons olive oil, divided
• 2 cups thinly sliced leek (about 2 medium)
• 1 cup chopped fennel bulb (about 1 small bulb)
• 1 cup (1-inch-thick) slices carrot
• 3/4 teaspoon salt, divided
• 2 cups Mushroom Stock
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon minced fresh or 1/4 teaspoon dried tarragon
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1 teaspoon chopped fresh or 1/4 teaspoon dried sage
• 1 teaspoon honey
• 1/8 teaspoon black pepper
• 1 (14.5-ounce) can chopped tomatoes, undrained
• 1 tablespoon cornstarch
• 1 tablespoon water
• Gremolata:
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon grated lemon rind
• 1 garlic clove, minced

Preparation

1. Preheat oven to 450°.
2. To prepare stew, combine mushrooms and 1 tablespoon oil in a single layer on a jelly roll pan. Bake mushrooms at 450° for 30 minutes, stirring once.
3. Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add the leek, fennel, and carrot; cook 5 minutes. Sprinkle leek mixture with 1/4 teaspoon salt. Cover, reduce heat, and cook 10 minutes. Uncover; add the mushroom mixture, stock, and next 7 ingredients (stock through tomatoes). Bring to a boil. Reduce heat; simmer 5 minutes. Stir in 1/2 teaspoon salt. Combine cornstarch and water. Stir cornstarch mixture into the mushroom mixture, and cook 1 minute.
4. To prepare gremolata, combine parsley, lemon, and garlic. Serve with stew.