Irish-Inspired Mushroom Stir-Fry

1.Heat butter and olive oil in a large skillet or wok over medium heat until melted and shimmering.

2.Add the sliced onion and sauté for 3-4 minutes until softened and translucent.

3.Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.

4.Increase heat to medium-high and add both types of sliced mushrooms. Cook, stirring occasionally, for about 6-8 minutes until mushrooms release their moisture and begin to brown.

5.Add the julienned carrot, shredded cabbage, and chopped kale to the pan. Stir-fry for 4-5 minutes until the vegetables are tender but still vibrant and slightly crisp.

6.In a small bowl, whisk together vegetable broth, Irish stout beer (if using), Worcestershire sauce, and fresh thyme leaves.

7.Pour the broth mixture into the skillet and stir well to combine. Bring to a gentle simmer and cook for 3 minutes to allow flavors to meld.

8.In a separate small bowl, mix the all-purpose flour with cold water to create a smooth slurry.

9.Slowly add the flour slurry to the skillet, stirring constantly to thicken the mushroom sauce. Cook for another 2 minutes until the sauce is glossy and coats the vegetables evenly.

10.Season the stir-fry with salt and freshly ground black pepper to taste. Adjust seasoning as needed.

11.Remove from heat and garnish with freshly chopped parsley.

12.Serve the Irish-inspired mushroom stir-fry hot, accompanied by boiled potatoes or traditional Irish soda bread for a hearty, cozy meal.