This is a rich, earthy stew with proper depth from dried porcini. You brown the fresh mushrooms for flavour, build a simple onion–celery base, then bring it all together with stock and a splash of cream. It’s cosy food that still feels light enough for a weeknight.You can keep it vegetarian, or fully plant-based with a dairy‑free cream. Serve it over sweet potato mash, rice, or with crusty bread for dunking. Leftovers are even better the next day.