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
Caramelized onions
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
Savory Mushroom Stew | Brand New Vegan
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 1/3 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!
Enjoy!
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
Description
This Savory Mushroom Stew is absolutely perfect for those cold, rainy evenings when you just want something warm and hearty. You know…. comfort foods.
Ingredients
- 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
- 1/4 tsp Thyme
- 1/4 tsp Rubbed Sage
- 1 dash Cayenne Pepper
- 1 Tbs Tomato Paste
- 1 can Diced Tomatoes (15oz)
- 1 Tbs Flour
- 1/2 cup Red Wine
- 1 1/2 cups Vegetable Broth (low sodium)
- 1 med Potato (diced)
- 2 cloves Garlic (minced)
- 1 Tbs Soy Sauce (low sodium)
- 1/2 tsp Red Wine Vinegar
- 1 dash Salt & Pepper (to taste)
Instructions
- Saute onion and carrot in 1/3 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
Notes
Serve as is or ladle over Mashed Potatoes, Pasta, or Rice
Carol Ann Buchanan
This dish is amazingly Delicious! I served it over mashed potatoes. Makes me thankful to be Vegan!
Trish Allin
Thanks for the recipe. It was easy and tasty and filling. I served it over rice for my husband and over sweet potato noodles for me. I forgot to add in the wine so will include some tonight with the leftovers.
Catherine
I always forget to cook with wine (although I drink it often enough!). But I’m sure it’d taste awesome with the mushrooms here!
Angela Juliano Suggs
What could you substitute for the mushrooms? I have someone who doesn’t like the texture and can’t eat them.
Detoxica
I recommend shiitake mushrooms which have a very different texture. This worked for someone I know who had the same complaint about mushrooms.
Jessica Sorenson
Is the thyme ground or whole dried? Thanks.
Jessica Sorenson
I used whole dried thyme. I didn’t have any canned diced tomatoes, so I used 1 large tomato, diced, placed , and added (a bit less than) a cup of water and nuked it for a minute. I also didn’t have RED wine or RED wine vinegar, so I used white wine versions of both. It probably didn’t turn out exactly like what you made, but I sure liked it over my cooked barley.
Tracie Elizabeth Collins
This is so, so delicious! I have made this twice now and both times it was a hit with my mushroom loving family (I have made it only when my mushroom -hating son isn’t home 😉
One thing I have missed terribly since ditching meat is the beef stew I used to make in the slow cooker. As it turns out, what I’ve been missing is the savory vegetables and sauce that go with it! This recipe hits the mark perfectly. As I did when making beef stew, I upped the carrots and potatoes because that is the way we love it. I served it over rice and, honestly, I cannot wait to have the leftovers for lunch today.
Thanks for this!
jem
You don’t specify if you slice the mushrooms or leave them whole. I can’t tell from the picture although I think they’re sliced.
Chuck Underwood
I like mine sliced….
Cynthia McClelland
I could not tell from the picture either — but if you leave them whole or in chunks the result will be a “meatier” chew, so I think you could do either.
Suzy
Outstanding flavor! The only thing I will do differently next time is to saute the onion and garlic alone at first, and then lightly steam the carrots and potatoes. I’m pretty sure I cut them too large because the cooking time took much longer. Oh,..I did maybe put in an extra splash or two of red wine in as well. Next time, I will serve over wide noodles; over potatoes was good, but I think noodles will be better. Love how the flavors meld Chuck. Thank you!!
★★★★★
Sue Dyer
I know what we’re having for dinner tonight!
Rita
This recipe is delicious! Big hit with my husband! I didn’t have a potato……..added a can of cannelloni beans. Worked out fine!
★★★★★
Jack Smith | BBQRecipez.com
it looks so delicious thank you for the recipe. i will try it.
★★★★★
Carol
Chuck, this was wonderful.! By habit I added some celery to the onions and carrots; then a bit of bay leaf to the rest. I served it over wild rice mix. Great appreciation from my SAD (but open minded) husband. Thanks for another wonderful recipe!
★★★★★
Grace
How many servings does this make?? I’d love to make it for my family but we’re kinda big!
Chuck Underwood
You could always double it and freeze the leftovers!
Valerie
We loved this wonderful stew! I made it with tomato purée instead of diced tomatoes because my family doesn’t like diced. It was really great. It would also be good without the potatoes in the stew, especially if you’re serving it over mashed potatoes.
★★★★★
DDJ
Made this for my omni family last night and it was a big hit! Rich, warm, and filling. SOOOOO GOOD!!
★★★★★
Jessica
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.
Shams
Hi Chuck,
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?
★★★★★
Chuck Underwood
I’m sure it will be ok – but the wine adds more depth of flavor
Carol Wilson
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!
★★★★★
Sylvia
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.
Rita C. Donnell
Hi Chuck,
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.
★★★★★
Deanna
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?
Chuck Underwood
Just extra broth would work
Linda
Could I make this in my Instant Pot?
Ronnie
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!
★★★★
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.
★★★★★