Mushroom Stew

Ingredients

• ½ cup shiitake mushrooms (about 8-10 mushrooms, dried)
• ½ cup porcini mushrooms (dried)
• 1 cup boiling water
• 1 tablespoon butter (or olive oil)
• ½ large onion (finely diced (use the other half in the mushrooms below))
• 1 large carrot (diced into small cubes)
• 2 celery sticks (diced into small cubes)
• 2 medium white potatoes
• ½ teaspoon salt
• 3 cups vegetable stock (chicken stock is also fine)
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce (or Tamari, coconut aminos)
• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ large onion (finely diced)
• 7 oz white button mushrooms (sliced (200 grams))
• 7 oz Swiss brown or Chestnut button mushrooms (sliced (200 grams))
• 3 cloves garlic (finely diced)
• A generous pinch of black pepper
• Juice of ½ lemon (zest it first and set aside)
• 1 tablespoon flour (arrowroot, tapioca, or regular)
• ½ cup heavy cream (or coconut cream)
• Zest of ½ lemon
• 2-3 tablespoons chopped parsley
• Extra salt to taste