Mushroom Stew

Ingredients

• 1 ounce dried mushrooms, such as porcini or chanterelles
• 2 cups warm water
• 3 tablespoons extra-virgin olive oil, divided
• 2 pounds mixed fresh mushrooms, such as cremini, oyster, pioppino and/or shiitake, roughly chopped (about 14 cups)
• 1 (8-ounce) bunch kale, stemmed and chopped
• 5 small carrots, peeled and sliced (1/4-inch)
• 1 small yellow onion, chopped
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• ½ cup dry red wine
• 4 cups reduced-sodium vegetable broth
• 1 ½ pounds yellow or red baby potatoes, quartered
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ¼ cup nutritional yeast
• 3 cups cooked tricolor quinoa

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