Winter vegetable stew - Astray Recipes

Ingredients

• 1 ounce Dried porcini mushrooms
• ¾ cup Boiling vegetable stock or canned broth
• 3 tablespoons Olive oil
• 4 Cloves garlic; minced
• 1 large Red onion or leek; chopped
• 3 medium Carrots; Cut into 1-inch pieces
• 1 Celery root; Peeled and cut into 1-inch cubes
• 10 ounces White button mushrooms; quartered
• 4 ounces Shiitake mushrooms; Stems removed and caps sliced
• 4 ounces Portobello mushrooms; Stems removed and caps sliced
• ½ cup Dry red wine or vegetable stock
• 2 tablespoons Chopped fresh rosemary; OR 2 tsp. dried
• 1 Strip orange peel; 1 inch wide by 3 inches long
• Salt and freshly ground black pepper; to taste
• ½ cup Chopped toasted pecans
• 2 tablespoons Chopped fresh parsley for garnish