This Savory Mushroom Stew is absolutely perfect for those cold, rainy evenings when you just want something warm and hearty.
You know.... comfort food!
And what's more comforting than a thick, rich stew poured over some freshly made mashed potatoes or even some fluffy wild rice?
Thick chewy mushrooms
With little bits of chopped carrot and potato
All swimming in a rich and savory broth of Veggies and Red Wine.
Mmmmmmmmm........please pass the rolls!
Savory Mushroom Stew
I was fishing around the refrigerator last night looking for something to cook, and spied a few cartons of mushrooms that needed to be used up.
Mushroom Stew it is.
It's quick, it's hearty, it's low-fat, and it's that "stick to your ribs" kind of filling, especially when you pour it over some lovely starches like rice, pasta, or potatoes.
We're going to start by sautéing a chopped carrot and onion in about ⅓ cup of vegetable broth until softened and slightly browned. Just be sure and keep things stirred up a bit so nothing sticks.
Add a little salt and pepper here to season and then save them to another bowl.
To our now-empty pot, add an 8oz package of Brown Mushrooms (Baby Bella) and another 8z package of White Mushrooms (Button, Crimini) and cook over medium heat until softened. The mushrooms will release their own liquid so there should be plenty of moisture for cooking.
You can always add a splash of Veg Broth if it looks like anything's going to stick.
Season the mushrooms with ¼ tsp of Thyme, ¼ tsp of Rubbed Sage, and a dash of red cayenne pepper. Stir to combine and stir in 1 Tbs of Tomato Paste and a 15oz can of Diced Tomatoes.
Let that simmer for 3-4 minutes and then evenly sprinkle in 1 Tbs of flour to thicken it up.
Stir the onions back in and add ½ cup of Red Wine. Any flavor will do and the alcohol will be completely evaporated off.
The Wine adds a richness that's hard to duplicate with just water or Veg Broth alone.
Finally, add in 1½ cups of Vegetable Broth, 1 chopped potato, and 2 cloves of minced garlic. Allow that to simmer until the potatoes are soft and cooked through.....about 15-20 minutes.
Season with 1 Tbs of Soy Sauce, ½ tsp Red Wine Vinegar, and a few shakes of salt and pepper.
You can serve as is, or ladle over cooked rice, pasta, or mashed potatoes.
As always, please leave those comments! I love hearing from you!
Savory Mushroom Stew
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 0 Servings 1x
- Category: Soup, Stew, Chowder
- Method: Stovetop
- Cuisine: American, Vegan
This Savory Mushroom Stew is absolutely perfect for those cold, rainy evenings when you just want something warm and hearty. You know.... comfort foods.
- 1 med Yellow Onion (diced)
- 1 med Carrot (diced)
- 1/ 3 cup Vegetable Broth (low sodium)
- 8 oz Baby Bella Mushrooms
- 8 oz White Button Mushrooms
- ¼ tsp Thyme
- ¼ tsp Rubbed Sage
- 1 dash Cayenne Pepper
- 1 Tbs Tomato Paste
- 1 can Diced Tomatoes (15oz)
- 1 Tbs Flour
- ½ cup Red Wine
- 1 ½ cups Vegetable Broth (low sodium)
- 1 med Potato (diced)
- 2 cloves Garlic (minced)
- 1 Tbs Soy Sauce (low sodium)
- ½ tsp Red Wine Vinegar
- 1 dash Salt & Pepper (to taste)
- Saute onion and carrot in ⅓ cup veg broth until softened and lightly browned
- Season with salt and pepper
- Remove to separate bowl.
- Add mushrooms to pot and cook over med heat until reduced
- Add thyme, sage, and pepper and stir to combine
- Add tomato paste and tomatoes and simmer for 3-4 minutes
- Sprinkle on flour and mix well
- Stir the onions back into the pot.
- Add Red Wine and mix well
- Add remaining Veg Broth, potato, and garlic and simmer until potato has softened
- Season with Soy Sauce and Red Wine Vinegar
Serve as is or ladle over Mashed Potatoes, Pasta, or Rice
wow, amazing recipe!!! i tried as you mentioned. it was really great. thank you
Linda Marie M Coan
This was a big hit with my husband and 13 yo daughter. I served it over purple mashed potatoes, and will definitely make it again. I used Shitake mushrooms, because they are locally in season here, but will use crimini and button next time.
This was delicious! I actually roasted white mushrooms (sliced in half) in the oven with thyme and olive oil while cooking the other ingredients on the stove top (only because I'd planned on roasting mushrooms before I found this recipe).. After the step where the broth, potatoes and garlic were added, I simmered for a few minutes, then poured the contents of the saucepan into the casserole dish containing the mushrooms, lidded it, and baked at 350F for another 20 minutes. (Also, I did not have sage, so substituted oregano.) I served with cornbread. Thanks for this great recipe!
Could I make this in my Instant Pot?
Hi - I have several recovering alcoholics in my family so I will not be using wine (even if it cooks off, it is a trigger for the newly sober). What do you suggest instead?
Just extra broth would work
Rita C. Donnell
Great Work! I I could not greed handle to make this. I have applied your method. It was wonderful. I think this is also great work from me. I’m waiting for you another presentation. Thanks you Chuck for vague less sharing.
I made this today using purple sweet potatoes as that is what I had on hand. This was an amazing stew. I felt like I was eating a 5 star restaurant dish. Thank you.
I made this for dinner last night. Was short on mushroom variety so opted for portabello (my favourite) and it was still really tasty. . Instead of serving iit "over" anything, I topped it with vegan chive and herb dumplings - delicious!
That's a great idea. I can see it doubled or even tripled in my giant cast iron skillet in the oven for a Sunday familymeal. And easy, more time to visit!!
wow, i never have seen anything like this! Can’t wait to try this recipe, I know my family will love it! If i don't use the Red Wine, is it test well?
I'm sure it will be ok - but the wine adds more depth of flavor
Yummy, but more tomato-based than I anticipated; I was looking forward to the mushrooms being the star of the dish. I added celery seeds, a bay leaf (what is stew without a bay leaf?) and a dash of smoked paprika, then served over a quinoa-brown rice mix. It was definitely yummy and filling but will definitely need some tweaks for my palate.