Slow Cooker Shiitake Mushroom Carrot Potato

• Vegan
• Gluten free

• Produce

  • 3 Carrots, medium size
  • 2 lbs Potatoes, white or yellow
  • 7 Shiitake mushrooms, medium size dry

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Fennel seeds
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on lightorangebean.com

Description

Ingredients

• 7 medium size dry shiitake mushrooms
• 2 pounds potatoes, white or yellow, peeled
• 3 medium size carrots
• 2 tablespoons soy sauce, gluten-free if desired
• ½ teaspoon salt
• ½ teaspoon fennel seeds
• 1 tablespoon vegetable oil

Directions

• Soak dry shiitake mushrooms in hot water for at least 20 minutes until they are soft. Trim off the hard stems and cut them into bite-size pieces.
• Clean and peel potatoes. Cut potatoes and carrots into approximately 1½” pieces so they can be cooked evenly with the shiitake mushrooms.
• Use cooking spray to coat the slow cooker. Toss together all the ingredients in the slow cooker. Cover with lid and let it cook on high for 3 hours.