Vegan Stew with Shallots, Mushrooms and Garlic

This vegan stew is very aromatic and simply delicious! The vegetables are stewed and are very tender! The taste of cinnamon subtle but present and it makes the dish surprising! The recipe is inspired by a recipe of Yotam Ottolenghi, the Israeli Chef who lives and works in London! It’s really delicious :-)

In two words:

“Order, and that Mercury, faster than the arrow, lighter than the winds, descends on the warlike fleet and leads her to a hospitable people whose faithful advice can finally guide her “towards the regions of the dawn.” ”

To Start...

difficulty easy
preparation– 1h
cooking - 20′
serves - 2  


  • 220gr of shallots
  • 40gr of cloves of garlic
  • 275gr of portobello mushrooms (champignons de Paris)
  • 1 teaspoon of thyme
  • 1 cinnamon stick
  • 2 tablespoons of olive oil
  • 1 “pili-pili” pepper (or dried chili peppers)
  • 100ml of hot water
  • 50ml of French pastis or the Greek ouzo
  • ½ teaspoon of tarragon
  • 1 teaspoon of parsley
  • 1 teaspoon of mint
  • ½ teaspoon of fleur de sel or coarse salt
  • 10 turn mills of Kampot black pepper


  • Put the shallots and the garlic into a bowl of water to make the peeling easier
  • Peel the shallots and the garlic
  • Wash the mushrooms, cut the root, and peel them
  • Pour the olive oil into a sauté pan and turn the heat on
  • Ajoutez :
    • the shallots
    • the garlic
    • the cinnamon stick, and
    • the thyme
  • Reduce heat to low
  • Cook the shallots and the garlic for 12’ turning them gently with a wooden spoon
  • Increase the heat and add the mushrooms and the pili-pili pepper
  • Stir all the veggies gently with a wooden spoon for 3’
  • Reduce the heat and add the hot water
  • Salez, poivrez  et retournez les légumes gentiment
  • Put the lid on and cook for 8’, turning the veggies from time to time
  • Once the veggies cooked, add the pastis
  • Cook for 1’ or 2’ until the alcohol evaporates
  • Add the herbs and stir
  • Serve immediately
  • Enjoy :-)


I had the idea for this vegan stew while looking at the recipe Mushrooms, garlic, shallots and lemony ricotta in the book by Ottolenghi Yotam, Plenty more. Les nouvelles recettes végétariennes de Yotam Ottolenghi, Hachette Cuisine, Paris, p. 145.

Dans la recette d’origine il y avait beaucoup plus de gras (huile l’olive et beurre) que j’ai diminué au strict minimum. Certes çà accroche un peu mais c’est toujours bon !

o-o C'est si bon ! o-o

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