Mushroom Stew from Stewed

Ingredients

• 1 tablespoon olive oil
• 1 cup carrots, scrubbed, 1/4-inch dice
• 2 cups Spanish onions, 1/4-inch dice
• 1/4 cup celery, minced
• 2 tablespoons garlic, minced
• 2 cups oyster mushrooms, quartered
• 2 cups assorted wild mushrooms (whatever’s interesting at the market), cut into 1/2-inch pieces
• 1 cup dry sherry
• 1 cup dried porcini mushrooms
• 1 quart chicken stock or vegetable stock
• Pinch chopped fresh sage
• 1 cup loosely packed fresh spinach, chopped
• 1/2 cup enoki mushrooms, separated
• Kosher salt and cracked black pepper
• Garnish
• White truffle oil
• 1/2 cup grated Asiago cheese

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