Wild Mushroom Stew With Gremolata

• Stew:
• 4 1/2 cups quartered shiitake mushrooms (about 8 ounces)
• 4 1/2 cups quartered cremini mushrooms (about 8 ounces)
• 1 (8-ounce) package button mushrooms, quartered
• 1 1/2 tablespoons olive oil, divided
• 2 cups thinly sliced leek (about 2 medium)
• 1 cup chopped fennel bulb (about 1 small bulb)
• 1 cup (1-inch-thick) slices carrot
• 3/4 teaspoon salt, divided
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon minced fresh or 1/4 teaspoon dried tarragon
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1 teaspoon chopped fresh or 1/4 teaspoon dried sage
• 1 teaspoon honey
• 1/8 teaspoon black pepper
• 1 (14.5-ounce) can chopped tomatoes, undrained
• 1 tablespoon cornstarch
• 1 tablespoon water
• Gremolata:
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon grated lemon rind
• 1 garlic clove, minced

1. Preheat oven to 450u0b0.
2. To prepare stew, combine mushrooms and 1 tablespoon oil in a single layer on a jelly roll pan. Bake mushrooms at 450u0b0 for 30 minutes, stirring once.
3. Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add the leek, fennel, and carrot; cook 5 minutes. Sprinkle leek mixture with 1/4 teaspoon salt. Cover, reduce heat, and cook 10 minutes. Uncover; add the mushroom mixture, stock, and next 7 ingredients (stock through tomatoes). Bring to a boil. Reduce heat; simmer 5 minutes. Stir in 1/2 teaspoon salt. Combine cornstarch and water. Stir cornstarch mixture into the mushroom mixture, and cook 1 minute.
4. To prepare gremolata, combine parsley, lemon, and garlic. Serve with stew.

shiitake mushrooms, cremini mushrooms, button mushrooms, olive oil, fennel bulb, carrot, salt, soy sauce, tarragon, thyme, sage, honey, black pepper, tomatoes, cornstarch, water, flatleaf, lemon rind, garlic

Taken from www.myrecipes.com/recipe/wild-mushroom-stew-with-gremolata (may not work)