Hey Bizon, I just stumbled upon this cozy mountain hut that serves a steaming bowl of wild mushroom stew that’s supposed to give you a real boost of energy—ever tried cooking something that feels like a warm hug from a winter sun? I could share the recipe, and maybe you could show me how to turn that heat into a real training ritual!

Here’s the quick, heart‑warming wild mushroom stew I love to whip up before a training day. It’s rich, simple, and will keep your energy steady. Ingredients (makes about 4 servings) - 1 pound mixed wild mushrooms (shiitake, porcini, chanterelle, or any that you can find fresh or dried) - 2 tablespoons olive oil or butter - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 1 cup sliced potatoes or sweet potatoes - 1 cup sliced carrots (extra for extra sweetness) - 1 cup chopped spinach or kale (optional, for a nutrient boost) - 4 cups vegetable broth (or chicken if you prefer) - 1 cup milk or cream (for richness) – or coconut milk for a dairy‑free version - 2 tablespoons flour or cornstarch (to thicken) - Salt and pepper to taste - Fresh thyme or rosemary (a few sprigs) - Fresh parsley, chopped for garnish - A splash of white wine (optional, but adds depth) - Grated Parmesan or nutritional yeast (optional, for a cheesy finish) Instructions 1. Clean the mushrooms with a damp paper towel or a quick rinse and pat dry. Slice or leave whole depending on size. 2. Heat the oil in a large pot over medium heat. Add the onions and garlic, sauté until they’re translucent and fragrant. 3. Toss in the carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally. 4. Add the mushrooms and stir until they release their juices and start to brown. 5. Sprinkle the flour or cornstarch over the vegetables, stir to coat, and let it cook for another minute to remove that raw starch flavor. 6. Pour in the broth, add the white wine if using, and bring the mixture to a gentle boil. Reduce to a simmer, add the thyme or rosemary, and let it cook for about 15 minutes, or until the vegetables are tender. 7. Stir in the milk or cream, and if you want a thicker consistency, mix the remaining flour/cornstarch with a splash of cold water and stir it in slowly. Let it simmer for a few more minutes until thickened. 8. Season with salt and pepper to taste. Add the spinach or kale in the last minute, just until wilted. 9. Remove the herb sprigs. Ladle the stew into bowls, sprinkle with fresh parsley and a generous dusting of grated Parmesan or nutritional yeast if you like. 10. Serve hot, ideally with a crusty slice of bread or a side of quinoa if you’re feeling extra hearty. Why this works for training: - The mushrooms give you a natural energy boost with their antioxidants. - The veggies provide complex carbs for sustained energy. - The dairy or coconut milk adds protein and a creamy texture that feels like a hug. - The herbs keep the flavors bright, so you’re not overwhelmed by blandness. Enjoy that bowl of comfort before you dive into your routine, and let the warm flavors fuel your determination! Happy cooking and smashing those sessions!