Mushroom Stew

This mushroom stew recipe is a delightful vegetarian dish that combines fresh and dried mushrooms with a variety of vegetables and a hint of cream. Whether you’re in search of meat-free meal ideas or simply want a hearty stew, this recipe is sure to satisfy your cravings.

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Mushroom Stew Recipe Overview

I originally developed this mushroom stew recipe for a Paleo reset program, specifically for a vegetarian main course option. It has since become a regular feature on our Meatless Mondays or whenever we’re in the mood for a comforting stew. Packed with onions, celery, carrots, and potatoes, this stew is both vegetarian and gluten-free friendly. The combination of fresh and dried mushrooms adds depth of flavor, while a touch of cream and butter gives it a rich and velvety texture without being overly heavy. It’s a low-calorie option that can be enjoyed on its own or paired with your favorite bread or toppings.

If you’re a fan of mushrooms, be sure to explore my other vegetarian recipes such as the grain-free mushroom and leek tart, lentil mushroom Stroganoff, and mushroom cauliflower and walnut taco ‘meat’.

Ingredients For Mushroom Stew

• Mushrooms – use a variety of fresh mushrooms, such as white, Swiss Browns, portobello, oyster, or shiitake. Dried mushrooms like shiitake or porcini can also be added for a wild mushroom flavor.
• Base veggies – onions, garlic, celery, carrots, and potatoes form the foundation of this stew. Additional vegetables like zucchini, peppers, cauliflower, parsnips, or sweet potatoes can be included as well.
• Liquids – vegetable stock and the soaking water from rehydrating the mushrooms.
• Extra flavors – tomato paste, soy sauce (or alternatives for gluten-free), salt, pepper, dried herbs, and butter for sautéing.
• To finish – flour for thickening and heavy cream for creaminess.

How To Make Mushroom Stew

For detailed instructions, nutritional information, and a complete recipe card, refer to the section below. Here is a brief overview of the key steps involved in making this stew:

• Step 1: Rehydrate the dried mushrooms and reserve the soaking liquid.
• Step 2: Sauté onions, celery, carrots, and potatoes to create the stew base.
• Step 3: Sauté all mushrooms in butter and olive oil with garlic and lemon.
• Step 4: Combine vegetables, mushrooms, stock, tomato paste, and soy sauce. Simmer until tender.
• Step 5: Thicken the stew with flour, add cream, and season with lemon zest and parsley.

Variations

• Add extra plant protein – incorporate lentils, beans, or quinoa for additional protein.
• Add chicken or beef – include shredded chicken or sliced beef for a meatier stew.
• Make it like a curry – use coconut cream, ginger, curry powder, and Asian-inspired flavors.
• Make it cheesy – stir in grated Cheddar or Parmesan for a rich and comforting twist.

What To Serve With This Stew

This mushroom stew pairs well with a variety of sides to enhance the meal:

• Bread – opt for regular bread, low-carb options, or toasted sourdough for dipping.
• Croutons – add a crunchy texture with a sprinkle of croutons on top.
• Rice or quinoa – serve alongside the stew for added substance.
• Extra toppings – experiment with grated cheese, sour cream, cooked chicken, chickpeas, or fresh herbs for additional flavor.

Full Recipe

For the complete list of ingredients, detailed instructions, and nutritional breakdown, refer to the recipe card below. Feel free to leave a comment if you have any questions or try out this recipe. Don’t forget to rate it for others to discover!