What follows is the culmination of years of refinement, a recipe for mushroom cholent that has earned a cherished place in my culinary repertoire. This dish, borne of careful experimentation, has not only garnered the affection of my family and guests but also stands as a testament to the flavors of Vienna and Central Europe—an homage to the region’s rustic yet sophisticated culinary tradition. Indeed, one might say that the recipe finds its roots in a rich cultural soil, recalling, perhaps, the days when Sigmund Freud himself, with his characteristic attentiveness to detail, would venture into the Viennese woodlands to forage for mushrooms.
This recipe draws inspiration from the classic parvé cholent typically served at “shul-end” after Shabbos morning davening (prayers), with the main difference being the addition of mushrooms—an element that adds depth and a touch of the forest to this beloved dish. As an extension of my previous post, I offer this now as a token of both nostalgia and innovation, a blend of the old world and the new.
Ingredients:
3 large onions, diced
1 head of garlic cloves, peeled and crushed
2 tbsp tomato paste (without added salt, oil, or sugar)
1 tbsp smoked paprika
1 tsp chili flakes (we like it hot!)
1/2 tsp black pepper
250g (~1 1/3 cups) mix of dry cannellini and borlotti beans (soaked overnight)
60g (~1/3 cup) barley (soaked overnight)
180g (~1 medium potato, about 1/2 lb) potatoes, quartered
40g (~1.4 oz) dried porcini mushrooms
500g to 750g (~1 to 1.5 lbs) mixed raw shiitake, oyster, and king oyster mushrooms, cut into bite-sized pieces
250g (~1/2 lb) cremini mushrooms, cut into bite-sized pieces, cooked
1.5L (~6 1/3 cups) boiling water
Red miso, for serving (Evidence-based note: Despite its salt content, miso does not increase blood pressure1 or the risk of stomach cancer.2)
Instructions:
- Add Ingredients to the Instant Pot
Rinse the soaked beans and barley. Add them to the Instant Pot along with the quartered potatoes, diced onions, crushed garlic, tomato paste, smoked paprika, chili flakes, black pepper, raw shiitake and oyster mushrooms, cooked cremini mushrooms, and dried porcini mushrooms. (There’s no need to pre-soak the porcini mushrooms.) Everything will fit into an 8-qt Instant Pot. (Mine is a 6-qt, so I put everything in except the mushrooms. After releasing the pressure in step 4, I add them, and cook the whole mixture on high sauté mode for an additional 10 minutes.)
- Add Boiling Water
Pour in 1.5L (~6 1/3 cups) of boiling water. Stir all the ingredients thoroughly to ensure even distribution.
- Cook Under Pressure
Close the lid of the Instant Pot and verify that the pressure valve is set to sealing. Cook on high pressure for 10 minutes.
- Release Pressure
Allow the pressure to release naturally for at least 10 minutes before carefully quickly releasing any remaining pressure. If the cholent seems too soupy for your taste, you can use the sauté function to boil off some liquid at this stage. This is entirely a matter of personal preference and tradition.
- Serve with Miso
Stir the cooked cholent well. Taste and adjust by adding red miso paste. For the full Shabbos experience, you can now transfer the cholent to a blech—a metal sheet traditionally used to keep food warm on Shabbos—until lunch the next day. (Think of it as the original slow cooker, just without the timer.)
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Footnotes
- Miso & Blood Pressure:
Evidence suggests that miso consumption does not significantly raise blood pressure, despite its high salt content. Studies indicate that the beneficial components of miso, such as soy protein and bioactive peptides, may counterbalance the potential hypertensive effects of its sodium content. For instance, a study in Japan following individuals over four years found that people consuming two or more bowls of miso soup daily had a lower risk of developing hypertension compared to those consuming less than one bowl. This suggests that the antihypertensive properties of soy in miso might outweigh the effects of its salt content. (https://www.jstage.jst.go.jp/article/internalmedicine/56/1/56_56.7538/_article)
You can also watch this video over at NutritionFacts.org: https://nutritionfacts.org/video/is-miso-healthy/
- Miso & Cancer:
The association between miso consumption and cancer, including gastric cancer, has been examined in multiple studies. A meta-analysis found no significant relationship between high miso soup consumption and an increased risk of gastric cancer. Similarly, no substantial risk of total cancer was linked to fermented soy products like miso, emphasizing its safety in typical dietary contexts. This evidence aligns with the broader understanding of fermented soy as a generally safe food. (https://www.mdpi.com/2072-6643/16/7/986)
You can also watch this video over at NutritionFacts.org: https://nutritionfacts.org/video/is-miso-healthy/
I can’t believe I stumbled upon this recipie – it’s like a love letter to both Vienna and Shabbos! I made this mushroom cholent last week, and it was a true revellation. My husband said it reminded him of his Bubbe’s cholent (!), but with a modern, gourmet twist (he even called it the Freud of cholents, whatever that means ;-). I loved the suggestion to use a blech – it brought me right back to my childhoood in Borough Park. I might have overdone it with the miso tho, but hey, who’s counting? Thank you for sharing such a thoughtful and delcious recipie. Can’t wait to try more from your blog! Keep the vegan options comming!
What a lovely comment, Miriam! Thank you so much for sharing your experience! I’m thrilled to hear that the mushroom cholent brought back such meaningful memories, and that your husband found it reminiscent of his Bubbe’s cholent! The “Freud of cholents” is such a fun description—I’m glad it resonated with him! As for the miso, it’s always a bit of a balancing act, but it really adds that unique depth and umami. I’m so happy you’re enjoying the vegan recipes, and I’ll definitely keep them coming. Thanks again for your kind words, and I hope you continue to enjoy the recipes on the blog!