Shiitake Mushroom Stew

2 Tbsp. Avocado or olive oil

1 Tbsp. Butter

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, cubed

1 Tbsp. Chili powder

1 tsp. Dried oregano

2 cups Chicken or vegetable broth (vegan)

1 can(14 ozs.) 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. Saute’ 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.