This hearty Mushroom Stew is a quick, one-pot meal perfect for busy weeknights or cozy dinners.
Packed with fiber-rich vegetables and plant-based protein from mushrooms, it’s low in saturated fat and naturally wholesome.
Rich, savory, and deeply satisfying, this stew is both comforting and versatile, making it ideal for everyday cooking or easy meal prep.
Cozy Mushroom Stew
Equipment
- 1 Dutch Oven (medium-sized)
- Knife and cutting board
- Spoon or spatula
Ingredients
- 1 tablespoon cooking oil olive oil recommended
- 1 red onion diced
- 3 garlic cloves minced
- 2 carrots diced
- 1 teaspoon Italian seasoning
- 1 tablespoon flour rice flour, all-purpose, or cornstarch
- 3 tomatoes diced
- 1 pound mushrooms baby Bella, cremini, or preferred variety, sliced
- ½ cup vegetable stock or water
- 2 tablespoons liquid coconut aminos or soy sauce/tamari
- 2 tablespoons fresh or dried herbs sage, thyme, or oregano
Instructions
- Prepare Ingredients: Before heating the pot, gather all ingredients and prepare them. Dice the red onion finely so it cooks evenly and mince the garlic cloves to release their full aroma. Peel and dice the carrots into small, uniform pieces. Slice the mushrooms evenly to ensure consistent cooking. Dice the tomatoes and have your flour, herbs, and liquid seasonings ready. Proper prep makes the cooking process smooth and efficient.
- Heat Oil and Sauté Aromatics: Place a medium-sized Dutch oven over medium heat and pour in one tablespoon of olive oil. Allow the oil to warm for 30 seconds, then add the diced onions and minced garlic. Sprinkle a pinch of salt to draw out moisture from the onions. Sauté, stirring occasionally, until the onions turn soft, translucent, and golden brown. This step creates a rich, flavorful base for the stew.
- Cook Carrots with Seasoning: Add the diced carrots to the pot along with one teaspoon of Italian seasoning. Stir to coat the carrots evenly in the oil and aromatics. Cook for 2–3 minutes until the carrots begin to soften but still retain a slight bite. This ensures the stew has a mix of tender and firm textures.
- Add Tomatoes and Thicken Base: Add the diced tomatoes and one tablespoon of flour (or rice flour, cornstarch, or all-purpose flour). Stir thoroughly to coat the vegetables evenly. As the mixture heats, it will begin to thicken, creating a smooth, velvety base for the stew. Cooking the flour with the vegetables prevents a raw taste and ensures a creamy texture.
- Incorporate Mushrooms: Gently fold in the sliced mushrooms, mixing them with the thickened tomato and carrot base. Sauté for 2–3 minutes, allowing the mushrooms to release their natural juices. Stir occasionally to ensure even cooking. This step builds the deep umami flavor that makes the stew hearty and satisfying.
- Add Stock and Liquid Seasoning: Pour in ½ cup of vegetable stock (or water) and two tablespoons of liquid coconut aminos, soy sauce, or tamari. Stir to combine thoroughly. The liquid creates a stew-like consistency and balances the flavors, while the seasoning enhances the savory depth of the dish.
- Simmer Until Tender: Cover the pot with a lid and reduce heat to medium-low. Let the stew simmer gently for 10–12 minutes, or until the carrots are tender and mushrooms are fully cooked. Stir occasionally to prevent sticking and ensure even cooking. Simmering with a lid on locks in moisture and melds the flavors beautifully.
- Adjust Consistency and Seasoning: Remove the lid and check the stew’s thickness. If it’s too thin, continue cooking uncovered for a few minutes to thicken naturally. Taste the stew and adjust seasoning with additional salt, herbs, or liquid aminos as desired. Stir in extra fresh herbs at this stage for a fragrant, flavorful finish.
- Garnish and Serve: Turn off the heat and transfer the stew to serving bowls. Garnish with fresh herbs for color and aroma. This warm, comforting stew pairs well with bread, rice, or quinoa. Enjoy it on its own for a wholesome, nutrient-rich meal.
Notes
- Use fresh, firm mushrooms like baby Bella or cremini for the best texture and flavor.
- Sauté onions and garlic until golden brown to build a rich, aromatic base.
- Adjust the amount of liquid depending on whether you prefer a thicker stew or a slightly soupier consistency.
- Fresh herbs added at the end enhance flavor and add vibrant color.
- This stew is versatile—feel free to mix in additional vegetables or plant-based protein.
- Toast the flour briefly before adding liquid to avoid a raw taste and ensure a smooth, creamy consistency.
- Simmer gently to allow flavors to meld and vegetables to cook evenly.
- For deeper flavor, optional additions like balsamic vinegar, red wine, or a pinch of cocoa/coffee can enhance the umami without overpowering.
Chef’s Secrets: Boost Flavor And Texture
To elevate this stew, layering flavors is key.
Toast the flour briefly before adding the liquid to avoid a raw taste.
For an extra umami punch, consider stirring in a tiny pinch of cocoa powder or instant coffee—it deepens the richness without overpowering.
While sautéing mushrooms, avoid overcrowding the pot; cooking them in batches ensures they brown nicely instead of steaming.
Using a combination of fresh and dried herbs creates a nuanced herbal aroma, while a splash of balsamic vinegar or red wine can brighten the stew subtly.
Serving Suggestions: Delicious Ways To Enjoy
This mushroom stew is versatile and pairs beautifully with many sides.
Serve it over creamy mashed potatoes, brown rice, or quinoa for a hearty, complete meal.
It also works well alongside crusty bread for dipping into the savory sauce.
For a lighter option, spoon it over roasted vegetables or spiralized zucchini.
Garnishing with fresh herbs, a drizzle of olive oil, or a sprinkle of toasted nuts can add texture and a pop of flavor.
It’s equally perfect as a warm lunch or a comforting dinner.
Storage Tips: Keep Stew Fresh Longer
Leftover mushroom stew stores exceptionally well.
Cool it to room temperature, then transfer it to an airtight container and refrigerate for up to 5 days.
Reheat gently over the stovetop or in the microwave, adding a splash of stock or water to restore its original consistency.
For longer storage, freeze in freezer-safe containers or resealable bags for up to 3 months.
Thaw overnight in the fridge before reheating.
Avoid overcooking during reheating to maintain the mushrooms’ texture.
Frequently Asked Questions
1. Can I use other mushroom varieties?
Absolutely! While baby Bella or cremini are ideal, you can mix in shiitake, portobello, or even oyster mushrooms. Just adjust the cooking time slightly for larger or denser mushrooms.
2. Is this stew vegan and gluten-free?
Yes! Using plant-based stock, coconut aminos, and gluten-free flour (like rice or cornstarch) keeps the recipe both vegan and gluten-free without compromising taste or texture.
3. Can I make this in advance for meal prep?
Definitely. This stew tastes even better the next day as the flavors meld. Prepare a large batch and refrigerate or freeze for convenient weeknight meals.
4. How can I thicken the stew if it’s too thin?
Mix a small amount of flour or cornstarch with cold water to create a slurry, then stir it into the simmering stew. Cook for a few more minutes until it reaches the desired thickness.
5. Can I add extra vegetables or protein?
Yes! Diced potatoes, bell peppers, or green beans make great additions. For added protein, try chickpeas, lentils, or tempeh. Adjust cooking time accordingly to ensure all ingredients are tender.
