Shiitake Mushroom Stew

2	tbsp.	Avocado or olive oil
1	tbsp.	Butter or vegan substitute*
4	oz	Caputo & Guest Shiitake Mushrooms, cut into small sections
2	cups	Vidalia or sweet yellow onions, chopped
2	cloves	Garlic, minced
½	cup	White wine, such as chardonnay
1	cup	Fingerling potatoes, sliced
1	cup	Parsnips, peeled and chopped
2	cups	Butternut squash, cubed
2	cups	Sweet potatoes, peeled and cubed
1	tbsp.	Chili powder
1	tsp.	Dried oregano
2	cups	Chicken or vegetable broth (V)*
1	can (14 oz.)	Diced tomatoes, undrained
1	ea.	Bay leaf
1	cup	Brussels sprouts, shredded
1	tbsp.	Chopped parsley for garnish (optional)

Pre-heat a dutch oven or large saucepan over medium heat. Add avocado oil and butter. Cut the mushrooms into small sections, then add to the dutch oven. Sauté for 2-3 minutes, stirring often until softened. Transfer mushrooms to a plate and set aside.
Add onion to the dutch oven and saute’ for 10-15 minutes, stirring often until golden brown. Stir in garlic. Cook an additional 2-3 minutes.
Add white wine. Simmer until wine has reduced by half. Add potatoes, and next eight ingredients. Simmer on low for 15 minutes or until vegetables are almost tender.
Fold in brussels sprouts and reserved mushrooms. Season to taste with salt and pepper. Serve topped with chopped parsley.