Nordic-Inspired Chaga Mushroom & Roasted Root Vegetable Stew
This deeply grounding stew draws inspiration from Nordic and Siberian forest cuisines. Chaga mushroom tea forms the earthy, almost coffee-like base, while a medley of roasted root vegetables—carrots, parsnips, golden beets, and celeriac—adds rustic sweetness and heartiness. Fragrant herbs, wild juniper berries, and warming spices create a cozy, woodland-scented broth. Finished with a swirl of cashew cream or yogurt and fresh herbs, this dish is indulgent.
Servings 4
Calories 130kcal
Ingredients
For the Stew:
- 4 cups strong brewed Chaga mushroom tea see notes below
- 1 tbsp olive oil or vegan butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tsp grated fresh ginger
- 2 medium carrots peeled and chopped
- 2 parsnips peeled and chopped
- 1 small celeriac celery root, peeled and cubed
Instructions
- Make the Chaga Tea Base: Simmer 1–2 tbsp of dried Chaga mushroom chunks in 4–5 cups of water for 30–45 minutes. Strain and reserve the tea.
- Sauté Aromatics: In a heavy pot, heat oil or vegan butter. Add onion and sauté until translucent. Add garlic and ginger, cook for another minute.
- Add Spices & Veggies: Stir in coriander, paprika, allspice, and miso paste. Add all chopped root vegetables. Stir well to coat.
- Pour in Chaga Tea: Add 4 cups of the hot Chaga tea and juniper berries (if using). Bring to a boil, then reduce to a simmer. Cover and cook for 40–50 minutes until vegetables are tender and broth has deepened in flavor.
- Season & Finish: Season with salt and pepper. Adjust for depth with a splash of tamari or lemon juice if needed.
- Serve: Ladle into bowls. Drizzle with cashew cream or yogurt, sprinkle with herbs and toasted seeds or nuts.
Notes
Chaga Notes:
- Chaga is a medicinal fungus found on birch trees, known for its immune-boosting and anti-inflammatory properties.
- It doesn’t have a mushroomy flavor—more like earthy black tea or coffee.
- Don’t eat it whole—it’s brewed like tea and discarded afterward.
- Deep, earthy umami from Chaga and miso
- Sweetness and texture from root veggies
- Aromatic and spiced, with a woodsy, foraged character
- Creamy contrasts from cashew or yogurt drizzle
- Optional juniper gives it a subtle pine forest essence
- Rustic rye or sourdough bread
- A side of wild rice or barley
- A chilled birch sap drink or fermented berry beverage
