interesting

So aunt flo is visiting, and suddenly most of my stomach issues are gone. Though I do get a bit nauseous here and there.

I wanted to share my recipe for super mushroom'd stew. I try to make at least one crock pot recipe a week so I have something to fall back on food-wise, should I ever get lazy during the week. So here it goes:
1/2 to 1 package white button mushrooms - I doubt i used the whole package, but you can if you want.
1 7oz can of mushrooms - no particular kind - drained
1 c dehydrated random mushrooms - usually porcini/baby bella, shiitake, etc - the savory, chewy kind - can replace with 1/2 pack baby bella and 1/2 pack shiitake/whatever kind you like
1.5 c water [lessen by .75 c if not using rehydrated shrooms]
1/2 c veg broth
1 14 oz can beans - pinto, black, whatever - mostly drained
.75 c frozen corn [or use a small can, mostly drained]
large dollop of oyster sauce
large dollop of hoisin sauce
large dollop of worcestershire, jerky or other dark, savory sauce
add more savory sauces if necessary
tbsp veg oil
dash of soy sauce
spices to taste [i used tarragon, some cumin]
1-2 tbsp minced garlic
cayenne pepper
big squirt of sriracha [use less if you don't like super spicy]

the point of this is to have it be as savory as possible, but NOT salty or watery. i may have added adobo to this later on, if it seemed bland, so add salt to taste. use as little water as possible at first, then add more if it doesn't seem to be working out. rehydrated mushrooms need more water to hydrate properly. set on high for an hour or two then change to low once it gets to boiling. will be done once the shrooms are hydrated and the white button mushrooms turn almost black because of absorbing all the dark, savory sauces you put in. the more chewy mushrooms you put in, the better.