Over the years I’ve discovered that I actually like cooking and experimenting with new foods.  Shifting my family to the paleo lifestyle has encouraged me to try all kinds of new foods.  Today I focused on the 1 lb of ground goat and a pint of hedgehog mushrooms that I purchased at Corvallis Indoor Market and came up with Goat and Mushroom Stew.  I have to admit I had some trepidation about serving this up to my family as it has a pleasant but distinct flavor.  I was delighted to discover that they loved it, came back for seconds, and emptied the whole bowl!  So, confident in my new recipe, I’ll share it with you.

Ingredients

• 2 Tbs olive oil
• 1 lb ground goat meat
• 3 large carrots diced
• 1/2 bag frozen french cut green beans
• 1 pint hedgehog mushrooms (or any other mushroom of your choice)
• 1 tsp crushed garlic
• 1 tsp thyme
• 2 Tbs dried onion (or 1 chopped regular onion)
• 2 “not-chicken” vegan bullion cubes (Not sure what these are? Check it out: http://www.amazon.com/Edward-Sons-Not-Chicken-Bouillon-3-1-Ounce/dp/B005US11MI.  I buy mine locally at Life Source Natural Foods in Salem)
• 4 cups hot water
• 2 Tbs arrowroot starch dissolved in 2 Tbs water

Directions

1. Heat the 2 tbs olive oil in dutch oven on the stove top
2. Add the goat meat and garlic and cook until browned.  Drain off excess fat
3. Add 2 “not-chicken” vegan bullion cubes to 4 cups of hot water to make “not-chicken” broth
4. Add broth, carrots, beans, mushrooms, onions, and thyme to the goat.  Bring to a boil.
5. Reduce to simmer, cover, and simmer for 20 minutes
6. Add 2 Tbs arrowroot starch dissolved in 2 Tbs water, stir, and simmer for 5 more minutes
7. Serve!