Gordy collects pens, Zach loves old books and typewriters and Yale miniature tea sets. I love dishes. What I love about my vintage dishes is that I don't have enough of any one pattern for a full set so it becomes a game of mix and match. Playing with dishes as an adult is just as much fun as those tea parties you had as a child…off to boil the kettle.

This stew is basically made out of seasonal mushrooms like portobello, button and oyster mushrooms. It is perfect comfort food for these long December days.

Serve in your prettiest bowls.

Some history about the plates in the photos…

I purchased these plates many years ago in an antique shop in Montreal. In my collection I have 4 dinner plates, 4 salad plates, 4 soup bowls, 1 serving platter and 1 serving bowl. Some of the sketches on the dinnerware are: The Rideau Canal Bytown, Citadel of Kingston, Fish Market Toronto, Scene Among The Thousand Islands, Wigwam in the Forest and The market Place Quebec.

Ridgway's "Heritage" pattern merged Canadian history and colorful dinnerware. Manufactured by Ridgway Pottery of Staffordshire England in the 1960's, the earthenware pieces feature hand applied colors over a dark green transfer. "Heritage" pattern was adapted from a series of sketches and sepia watercolors composed by William Henry Bartlett, then a twenty-nine year old english artist. From June to November 1838 Bartlett traveled through eastern Canada creating the works. These were later engraved onto steel plates for mass printing. Images from Bartletts journey were published as "Canadian Scenery Illustrated", an 1842 collection featuring over one hundred steel engravings.

Mushroom Stew with Buckwheat Groats

Serve in your prettiest bowles.

This recipe will make enough for 3 to 4 servings.

Ingredients:

2 tbsp. olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 medium carrot, diced
1 stalk celelry, diced
1 1/2 lbs assorted mushrooms, sliced (use whatever you kinds if mushrooms you can find)
3 tbsp dried mushroom, soaked for 10 minutes, then discard water
1/2 cup white or red wine
1 tbsp fresh thyme, remove from stalk
1 tbsp fresh sage, chopped
pinch of red pepper flakes
1 cup buckwheat groats
5 c. mushroom stock, you may need more at the end of cooking, (see recipe below), you could use vegetable stock.
salt to taste
freshly ground black pepper to taste
parsley, chopped for garnish
lemon zest, for garnish

Instructions:

Heat the olive oil in a large sauté pan over medium heat. Add the onion, celery and carrots. Cook for about 5 minutes, or until softened.
Add the garlic to the pan and continue cooking until you can smell the garlic.
Add the sliced mushrooms and cook for about 7 to 10 minutes or until the mushrooms are soft and have released all the juices.
Pour in the wine, the dried mushrooms and add the thyme, sage, red pepper flakes and salt and pepper. Cook 2-3 minutes more, or until most of the liquid has evaporated.
Add the mushroom stock and buckwheat groats. Bring to a boil, then reduce heat to low.
Partially cover and cook 15 minutes, or until groats are tender.
Taste and adjust seasonings.
Serve with chopped parsley, lemon zest and freshly ground black pepper.

Mushroom Stock

Makes 2 quarts

For the Mushroom Stock

Ingredients:

1 large yellow onion, sliced
1 leek top, chopped
2 medium carrots, chopped
½ lb. white mushrooms, sliced
1 oz. dried shiitake mushrooms
4 cloves garlic, smashed, skins left on
6 sprigs parsley
2 sprigs fresh thyme
2 sprigs fresh oregano or marjoram
1 bay leaf
1 tsp. salt
½ tsp. black peppercorns
8 to 1o cups of water.

Directions:

Place all ingredients in large pot with 10 cups water, and bring to a boil. Reduce heat to medium-low, and simmer 45 minutes.
Strain, pressing as much liquid from vegetables as possible.
Discard solids.
If not using right away store in the fridge or freezer.

Cooks Notes:

I have tested this recipe using red and white wine. The red wine will give the stew a bit more depth in flavour and colour.
Do not overcook the buckwheat, it should have a little bite to it.
I like to taste as I cook, feel free to add salt and pepper or more spices to your taste.
Don't leave out the garnishes, the lemon zest add brightness and the parsley colour.
Next time I make this recipe I will try adding some chopped spinach.
As a side dish how about a green salad with some thinly sliced pears.
If making ahead and reheating, you may need to add a bit more stock as the buckwheat soaks up the liquid.
And like any stew this tastes even better the next day.

Nutritional Information for this recipe can be found at Meal Garden