• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CiaoFlorentina

Easy Italian Recipes, Organic Food & Vegetarian Lifestyle Blog!

  • Home
  • About
  • Recipes
  • Veggie Society
  • Privacy Policy

Mushroom Stew Recipe

A divine Mushroom Stew recipe with red wine sauce ladled over fluffy mashed potatoes. Hearty and savory, easy to make, a healthy satisfying vegan stew just perfect for this cooler weather.

Mushroom Stew

Jump to Recipe

Mushroom Stew

A favorite timeless hearty recipe that is equally appropriate for a casual weeknight meal enjoyed with a hunk of crusty bread, focaccia or to grace a more festive table. It’s fabulous ladled over creamy polenta, olive oil mashed potatoes, gnocchi dumplings, cauliflower mash, or served alongside these roasted baby potatoes, brown rice pilaf, farro risotto or fregola.

Vegan Mushroom Stew

The Ingredients

  • Mushrooms – The best mushrooms for stew are common brown cremini mushrooms aka baby bella. If you desire to add a special variety like Chanterelle or trumpets I’d suggest sauteeing those separately with some shallots then adding them on top of the stew when serving. All things considered, you can mix a bunch of different varieties here and end up with a very delicious stew.
  • Leeks – I love a good flavor base made from almost caramelized leeks. Use them if available, otherwise a large onion will work just fine.
  • Herbs + Spices – A combination of fresh thyme and dry bay leaves really enhances the flavors of this stew. If you fancy sage or even rosemary feel free to add them in here. Bring the slow cooked flavors back to life with a sprinkling of fresh Italian parsley at the very end.
  • Red Wine – A deep rich red with notes of clove is what I love to use here. Any red that you enjoy drinking will be great.
  • Tomato Paste – Thick and double concentrated, preferably the only ingredients listed will be the tomatoes. It will give your stew just enough sweetness to balance the earthy flavors of the dish but without making it tomatoey.

Vegan stew with mushrooms and mashed potatoes.

Storage

Any leftovers will keep nicely in the fridge up to a week. It should also freeze well up to 3 months with a slight change in texture upon reheating.

Soups + Stews

  • Roasted Pepper Tomato Soup
  • Ribollita
  • Vegetable Noodle Soup
  • Dairy Free Potato Soup
  • Pasta e Ceci
  • Italian White Bean Soup
  • Zuppa Toscana
  • San Marzano Tomato Soup.

how to make mushroom stew Mushroom Stew

Mushroom Stew
Print Pin

Mushroom Stew

A divine Mushroom Stew recipe with red wine sauce ladled over fluffy mashed potatoes. Hearty and savory, easy to make, a healthy vegan stew just perfect for this cooler weather.
Course Main Course
Cuisine American Italian
Keyword mushroom stew, Vegan, vegetable stew
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 189kcal

Ingredients

  • 3 lb baby bella brown mushrooms
  • 1 medium leek sliced into rounds and rinsed well
  • 4 carrots (cut at an angle into 1 inch pieces)
  • 6 cloves garlic minced
  • 2 tbsp flour (whole wheat or all purpose)
  • 2 tbsp tomato paste (double concentrated)
  • 8 sprigs fresh thyme
  • 2 bay leaves
  • 3/4 cup red wine
  • 2.25 cups vegetable broth low sodium
  • 1/4 cup Italian parsley chopped
  • S & P to taste
US Customary - Metric

Instructions

  • Slice or chop the leek into rounds or small pieces and rinse in a bowl of cold water. Drain well. Preheat a heavy pot over medium heat and sauté the leeks in a drizzle of olive oil with a pinch of sea salt until wilted.
    1 medium leek
  • Add the chopped carrots and continue cooking until they begin to soften a bit and the leeks start to get some caramelization.
    4 carrots
  • Stir in the flour then add the red wine and bring to a simmer while mixing well. Add the tomato paste and cook for a few minutes until the wine starts reducing then add the vegetable stock, bay leaf and thyme sprigs. Cook for a good 15 minutes until the carrots have softened to your liking.
    2 tbsp flour, 2 tbsp tomato paste, 8 sprigs fresh thyme, 2 bay leaves, 2.25 cups vegetable broth, 3/4 cup red wine
  • Meanwhile rinse and cut the mushrooms into quarters or larger pieces to your liking.
    3 lb baby bella brown mushrooms
  • Preheat the largest skillet you own over medium heat and add a drizzle of olive oil, the mushrooms and a pinch of sea salt. Work in batches if needed to not overcrowd the pan.
    3 lb baby bella brown mushrooms
  • Turn up the heat as needed and allow the mushrooms to cook down until all the water has evaporated. At this point add another drizzle of olive oil and toss to coat well. Continue cooking until the mushrooms start to brown a bit.
  • Push some of the mushrooms to the side, drizzle a little olive oil in the center and add the minced garlic. As soon as you start to smell it use a spoon and toss to coat well with the rest of the mushrooms for about 30 seconds or so. Taste and season with more sea salt at this point if desired.
    6 cloves garlic
  • Transfer the garlic mushrooms to the pot with the red wine gravy and combine.
  • Adjust seasonings and serve over fluffy mashed potatoes garnished with fresh parsley and some red chili flakes for heat.
    1/4 cup Italian parsley, S & P to taste

Notes

  • The Mushrooms - The best mushrooms for this stew are common brown cremini mushrooms aka baby bella. If you desire to add a special variety like Chanterelle or trumpets I'd suggest sauteeing those separately with some shallots then adding them on top of the stew when serving. All things considered, you can mix a bunch of different varieties here and end up with a very delicious stew.
  • Leeks - I love a good flavor base made from almost caramelized leeks. Use them if available, otherwise a large onion will work just fine.
  • Herbs + Spices - A combination of fresh thyme and dry bay leaves really enhances the flavors of this stew. If you fancy sage or even rosemary feel free to add them in here. Bring the slow cooked flavors back to life with a sprinkling of fresh Italian parsley at the very end.
  • Red Wine - A deep rich red with notes of clove is what I love to use here. Any red that you enjoy drinking will be great.
  • Tomato Paste - Thick and double concentrated, preferably the only ingredients listed will be the tomatoes. It will give your stew just enough sweetness to balance the earthy flavors of the dish but without making it tomatoey.

Nutrition

Calories: 189kcal | Carbohydrates: 33g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 664mg | Potassium: 1953mg | Fiber: 5g | Sugar: 12g | Vitamin A: 11380IU | Vitamin C: 18mg | Calcium: 123mg | Iron: 3mg

You’ll Also Love:

Minestrone Vegetable Soup

Minestrone

Tuscan Tomato Soup Recipe (Pappa al Pomodoro)

Tuscan Tomato Soup Recipe (Pappa al Pomodoro)

Italian lentil soup

Lentil Soup

Filed Under: Dinners, Holiday, Soups + Stews, Vegan, Vegetables, Vegetarian

About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

Subscribe

for your weekly recipe fix.

Previous Post: « Oven Roasted Baby Potatoes Recipe
Next Post: Borlotti Beans »

Primary Sidebar

Ciao Florentina Channeling the Man in the Photo, one recipe at a time, mostly Italian and Vegetarian lifestyle! Please join my quest for the art of simple, rustic living, trying to capture the raw beauty of food & life through the lens of my Iphone - Florentina L.

All Recipes

© 2021 Ciao Florentina

Copyright 2010 - 2017 CiaoFlorentina

MENU
  • Home
  • About
  • Recipes
  • Veggie Society
  • Privacy Policy