Dis­co­ver the wide ran­ge of AW com­pli­ant products:

Dis­co­ver the wide ran­ge of AW com­pli­ant products:

Mushroom stew

This hear­ty stew is so fil­ling and deli­cious. Mush­rooms, car­rots, pota­toes, oni­ons and fresh herbs form a deli­cious com­bi­na­ti­on here. 

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Ingre­di­ents for 4 to 6 servings: 

  • 1 oni­on, coar­se­ly chopped
  • 2 cele­ry sticks, chopped
  • 500 g mush­rooms, chopped
  • 2 car­rots, sliced
  • 750 g pota­toes, quartered
  • 4 gar­lic cloves, minced
  • 2 tbsp fresh Thy­me leaves
  • 1 tbsp chop­ped fresh rosemary
  • 3 cups of water or Liver res­cue broth
  • 1 tbsp pure Toma­to pas­te (one wit­hout additives)
  • 2 tbsp Arrow­root plus 3 tab­les­poons cold water to thi­c­ken (optio­nal)
  • 2 tab­les­poons chop­ped fresh pars­ley for garnish 


In a lar­ge pot, sau­té the oni­ons over medi­um heat for 3–5 minu­tes until sof­ten­ed. If neces­sa­ry, add a litt­le water to pre­vent bur­ning. Now add the cele­ry and sau­té for ano­ther 2 minu­tes. Next, cook the mush­rooms for 5–7 minu­tes until they are soft and browned. 

Now add the gar­lic, car­rots, pota­toes, thy­me and rose­ma­ry. Pour in water and toma­to pas­te and bring to a boil. Cook unco­ver­ed for 15 to 20 minu­tes until the pota­toes and car­rots are tender.

If a cre­a­my con­sis­ten­cy is desi­red, mix the arrow­root and cold water in a small bowl to crea­te a bin­ding agent. Pour the mix­tu­re into the stew and stir well. Cook until stew has thi­c­ke­ned, 2 to 3 minu­tes. Remo­ve from heat and ser­ve with fresh parsley. 

Bon appe­tit!


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Astrid Späth 
Astrid Späth has been enthu­si­a­sti­cal­ly imple­men­ting this life­style for hers­elf and her fami­ly sin­ce 2019. It is a chall­enge for them to mas­ter the dif­fe­rent needs and wis­hes of the fami­ly mem­bers in culina­ry terms, which they do bet­ter and bet­ter as their know­ledge increases. 
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