Vegetarian Hayashi Rice with Tons of Mushrooms

• 1 Onion
• 1/2 bunch Shimeji mushrooms
• 2 large mushroom
• 1/4 bunch Maitake mushrooms (or any kind of mushrooms)
• 200 grams Canned tomatoes (cut or whole)
• 300 ml Water
• 1 bag Vegetarian soup stock
• 1 tbsp Red wine
• 1 tbsp Tomato ketchup
• 1 tsp Japanese Worcestershire-style sauce
• 1 tsp Honey
• 1/2 tsp Salt
• 1 dash Pepper
• 1 tsp Katakuriko

1. Preparations: Peel and thinly slice the onion.
2. Separate the shimeji and maitake mushrooms into bite sizes.
3. Also slice the mushrooms.
4. Stir-fry the onion in a frying pan.
5. Once softened and nicely browned, add all of the mushrooms and stir-fry until everything is evenly cooked.
6. Turn the heat off.
7. Transfer the cooked mixture into a pot.
8. Add 300 ml water and the soup stock.
9. I used a vegetarian soup stock.
10. Turn the heat on.
11. When the mixture comes to a boil, add the canned tomatoes.
12. If you're using whole tomatoes, hull them before them and mash before adding them to the pot.
13. When it boils again, add all the ingredients.
14. Taste and season accordingly.
15. Stir occasionally to prevent burning.
16. Simmer for 15-20 minutes.
17. To finalize, dissolve 1 teaspoon katakuriko in the same amount of water, then add this mixture into the pot and stir.
18. It's ready to eat once it's thickened nicely.
19. Turn the heat off, cover the pot and let it rest.
20. The stew will reduce a bit and the flavor will improve even more.

onion, mushrooms, mushroom, maitake mushrooms, tomatoes, water, vegetarian soup stock, red wine, tomato ketchup, sauce, honey, salt, pepper, katakuriko

Taken from cookpad.com/us/recipes/168610-vegetarian-hayashi-rice-with-tons-of-mushrooms (may not work)