Mushroom and Marmite Stew – VeganMoFo Day 27

For today, we’re challenged by VeganMoFo to talk about a food we used to hate, but don’t anymore.

Now, this can be a difficult one, because you have to swallow your pride and admit you changed your mind – not something most of us enjoy doing! But it’s for the best, because you get to eat more tasty food! I don’t know why it is, but sometimes if you try a food you didn’t used to like after a long time, it’s not so bad – even good! Maybe there’s a reason for this – your tastebuds changing or something – but I don’t know.

It happened to me with two things. Mushrooms, and Marmite. The slogan in the UK goes “You either love it or you hate it” with Marmite. I was never really in either camp – I didn’t find it repulsive, I just didn’t particularly enjoy it. It does have a fairly strong taste. Mushrooms, I just plain didn’t like. I still don’t think they smell very nice when they are cooking, but they taste good!

So, to showcase food I changed my mind on, and to warm me up on these cold winter nights, I decided to make some Mushroom & Marmite Stew. It also has potatoes and butter beans in it, and I served it on toast because I think everything is better on toast, and it really is deliciously savoury and warming.

 

I use dried herbs – sage and rosemary – in this recipe. In things like stews, dried herbs often work just as well or even better than fresh, because they hold up to the longer cooking time. Serve this recipe on a cold day and you will find it delightfully warm and cosy!

Mushroom & Marmite Stew

• Servings: 4
• Print

Ingredients

• 2 small onions, sliced
• 2 cloves garlic, chopped
• 1 tbsp oil
• 4 medium potatoes, in bitesize chunks
• 500g mushrooms, quartered
• 1 heaped tsp marmite
• 1 can butterbeans, drained and rinsed
• 1 tbsp balsamic vinegar
• 1 tsp dried rosemary
• 1 tsp dried sage

Directions

1. In a large saucepan, fry the onion and garlic in the oil until softened.
2. Add the marmite, dried herbs, and mushrooms, stir well, and cook for 5 minutes until the mushrooms begin to soften.
3. Add the potatoes and water to just cover them, bring to the boil, and then cover and lower the heat to a simmer.
4. Simmer for 15 minutes, then add the butter beans and balsamic vinegar.
5. With the lid off, cook for a further five minutes.
6. Check the potatoes for doneness, and taste for seasoning.
7. Serve with toast, or in bowls with fresh bread!