Savory Mushroom and Vegetable Stew with Porcini Essence

1.Heat 3 tablespoons of extra-virgin olive oil in a large pot over medium heat.

2.Add the finely diced onion, celery, and carrots to the pot. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

3.Stir in the chopped garlic and dried red chiles. Cook for an additional 2 minutes until the garlic is fragrant.

4.Add the mixed mushrooms to the pot and increase the heat to medium-high. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 8-10 minutes.

5.Sprinkle the porcini powder over the mushroom mixture and stir well to combine.

6.Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half, about 5 minutes.

7.Add the water and vegetable bouillon cubes (or homemade bouillon powder) to the pot. Stir to dissolve the bouillon and bring the mixture to a gentle simmer.

8.Reduce the heat to low, cover the pot, and let the stew simmer for 20-25 minutes, allowing the flavors to meld together.

9.Season the stew with fine grain sea salt, and add additional salt and pepper to taste.

10.Before serving, drizzle the remaining 4 tablespoons of extra-virgin olive oil over the stew for added richness.

11.Serve the stew hot, garnished with fresh herbs if desired.