Fragrant Fungus Stew

 From Baldur's Gate III

Back when I had way more free time, I logged countless hours in the first two Baldur’s Gate titles. And on top of that, the Divinity games are among my favorite RPGs of all time, going all the way back to Divine Divinity. So when Baldur’s Gate III was announced with Larian at the helm, I was mentally packing my bags for Faerûn. My expectations were drifting somewhere in the astral plane, yet somehow the game still managed to meet them.

 

Of course, being me, one of my favorite new mechanics is the camp system, where your party gathers to rest, banter, flirt, hold each other hostage at knifepoint, and, of course, eat. Sometimes all in a single evening. As someone who obsesses over pixelated cuisine, I was thrilled by the large variety of foods to choose from.

 

Among the standouts for me is Fragrant Fungus Stew, a traditional Duergar (Grey Dwarf) dish. These deep-dwelling dwarves live in the Underdark, and their cuisine reflects that subterranean lifestyle, which means lots of mushrooms and darkness. But what really intrigued me was the in-game note describing the flavor of this stew as "bright". That’s not a word I usually associate with mushroom-based stews, which tend to be deep and earthy. But I do love a puzzle!

 

In the game sprite, the stew appears thick and murky. It's a light yellowish-brown, with visible chunks of mushroom and what looks like peas bobbing on top. My initial thought was to do a roux-based mushroom soup, but it looks a little thicker and chunkier than that. So I leaned hard into the underground theme and added potatoes and garlic: two humble underground ingredients that pack serious punch. Garlic earns the “fragrant” in the name, and potatoes give it a silky texture and that heartiness you want in a stew. As a nod to the Duergar’s tendency to make strong, bitter ales, I deglazed the pot with a stout. And to bring in the “bright” flavor, I added a generous hit of lemon at the end, which enhances the earthy, creamy base. You can add toppings to bump up the flavor even more... I didn't garnish for the picture so it would look more like the sprite but I definitely had a few ideas. Also, it's completely vegetarian and super easy to make vegan. 

 

All in all, it’s a hearty, satisfying, and flavorful dish. Perfect for sharing around the campfire with your party, their emotional baggage, and a few freeloading brainworms.

 Ingredients

 

For the Stew:

• 2 to 4 tablespoons unsalted butter (or vegan alternative)
• 1 small bulb garlic, minced (YES, one entire bulb, or about 10 cloves)
• 1 1/2 pounds mushrooms (use a flavorful variety of shrooms)
• 2 shallots, finely diced
  
• 1 large carrot, finely diced
• 1 celery rib, finely diced
• 1 teaspoon salt (or to taste)
• 3/4 teaspoon black pepper (or to taste)
• 2 to 3 teaspoons mushroom, truffle, or other umami seasoning (or to taste)
  
• 5 medium yukon gold potatoes, peeled and medium diced
• A splash (up to 1/4 cup) of stout or other dark ale*
• Pinch of red pepper flakes (optional, or to taste)
  
• 4 cups vegetable or chicken broth
• 2 fresh thyme sprigs
  
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1/2 cup sour cream or vegan sour cream alternative
• 1 cup fresh or frozen peas 

* You can use a tablespoon or 2 of malt vinegar instead if you need to omit alcohol.   

Optional toppings/additions:

• Chopped fresh parsley 
• Sour cream or plain yogurt
• Grated aged cheese 
• Truffle oil (if you're into that)

 

 

Directions

1. Melt a tablespoon of butter in a dutch oven or a thick bottomed pot over medium heat. Add half the garlic and cook for a minute or just until fragrant. Add the mushrooms and toss evenly to coat the mushrooms in the garlic. Season with salt and pepper to taste. 
2. Cook the mushrooms for 10 to 12 minutes until the mushrooms are well browned and starting to release liquid, adding more butter as needed. Remove the mushrooms from the pot and set aside.
3. To the same pot, melt another tablespoon of butter. Add the shallots, along with the remaining garlic, carrots, and celery. Season to taste with salt, pepper, and mushroom seasoning. Cook for 5 or 6 minutes until the veggies have softened a little, then add the potatoes and cook for another 2 to 3 minutes.
4. Add the ale, scraping up any browned bits on the bottom of the pot. Add the broth and turn the heat to medium high, and bring to a boil. Add the thyme sprigs and red pepper flakes (if using). Cover and reduce heat to low. Simmer for 10 to 12 minutes or until the carrots and potatoes are tender.
5.  Transfer about half the potato mixture to a blender, filling it no more than halfway. Remove the center cap of the lid to allow steam to escape. Increasing the speed from low to high, blend until smooth and silky, then pour the mixture back into the pot and stir to combine.
6. Stir in the mushrooms you set aside earlier, along with the lemon zest, lemon juice, cream, peas and more mushroom seasoning to taste. Allow to simmer for another couple minutes.
7. Transfer to serving bowls while still hot, garnishing with chopped fresh parsley, or other toppings, to taste.

 

 

Serves 4 to 6 party members

 

 

 

 

 

 

Kbye