Zucchini and Mushroom Garlic Stew
A luscious, vegetable-packed mushroom stew combining the earthy depth of dried and fresh mushrooms with tender root vegetables in a creamy, umami-rich broth. Perfect for cozy dinners or meal prepping nutritious lunches.
Equipment
- 1 large saucepan
- 1 Frying pan
- 1 Mixing bowl
- 1 Sharp Chef’s Knife
- Measuring Cups and Spoons (set)
Ingredients
- ½ cup dried shiitake mushrooms about 8-10
- ½ cup dried porcini mushrooms
- 1 cup boiling water
- 1 tablespoon butter or olive oil
- ½ large onion finely diced (split between stew base and mushrooms)
- 1 large carrot diced small
- 2 celery sticks diced small
- 2 medium white potatoes diced
- ½ teaspoon salt plus extra to taste
- 3 cups vegetable or chicken stock
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce tamari, or coconut aminos
- 1 tablespoon butter
- 1 tablespoon olive oil
- 7 oz white button mushrooms 200g, sliced
- 7 oz Swiss brown or chestnut mushrooms 200g, sliced
- 3 cloves garlic finely diced
- Freshly ground black pepper pinch
- Juice and zest of ½ lemon
- 1 tablespoon flour arrowroot, tapioca, or regular
- ½ cup heavy cream or coconut cream
- 2-3 tablespoons chopped fresh parsley
Instructions
- Rehydrate the Dried Mushrooms: Begin by placing the dried shiitake and porcini mushrooms into a heatproof bowl or jar. Pour 1 cup of boiling water over them, ensuring the mushrooms are fully submerged. Allow them to soak for about 10 to 15 minutes, until they become soft and pliable. This soaking process not only softens the mushrooms but also extracts rich, earthy flavors into the soaking liquid, which will be used later to intensify the stew’s taste. Once rehydrated, carefully strain the mushrooms from the liquid, reserving the soaking water to add to your stew base.
- Prepare the Stew Base Vegetables: Heat 1 tablespoon of butter or olive oil in a large saucepan over medium heat. Once melted and shimmering, add half of the finely diced onion, the diced carrot, celery, and potatoes. Sprinkle the vegetables with ½ teaspoon of salt to draw out moisture and enhance their natural sweetness. Stir continuously for 2 to 3 minutes, allowing the vegetables to soften gently and develop a slight golden color on the edges. This step builds the foundational flavors of your stew and ensures the vegetables are tender by the time cooking is complete.
- Build the Broth and Simmer: Pour in 3 cups of vegetable or chicken stock, followed by the reserved mushroom soaking liquid (avoid adding any sediment at the bottom). Increase the heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to medium-low and cover the saucepan with a lid. Let it simmer gently for approximately 5 minutes. This simmering softens the potatoes and melds the vegetable flavors, creating a comforting broth that will serve as the stew’s hearty base.
- Sauté Fresh and Rehydrated Mushrooms: While the stew base simmers, heat 1 tablespoon of butter and 1 tablespoon of olive oil in a frying pan over medium heat. Add the remaining diced onion along with ½ teaspoon salt. Cook for about 2 minutes, stirring occasionally, until the onion softens and becomes translucent. Chop the rehydrated mushrooms roughly, then add them along with the fresh sliced white button and Swiss brown mushrooms to the pan. Stir the mushrooms frequently over high heat for 3 minutes, allowing them to release their natural juices and begin browning. This process intensifies the mushrooms’ flavor and adds a delicious texture to the stew.
- Season and Brown the Mushrooms: Add the finely diced garlic, a generous pinch of black pepper, and the juice of half a lemon to the mushroom mixture. Continue cooking over medium-high heat for an additional 5 minutes, stirring occasionally, until the mushrooms are tender and develop a beautiful golden-brown hue. The lemon juice adds brightness and balances the rich umami flavors, making this component of the stew vibrant and aromatic.
- Combine Mushrooms and Stew Base: Carefully add the sautéed mushrooms, along with their flavorful pan juices, into the simmering stew base. Stir in the tomato paste and soy sauce (or tamari/coconut aminos) to enrich the broth with depth and a subtle savory kick. Increase the heat to bring the stew back to a gentle boil, then reduce it to medium-low, cover the saucepan again, and allow the flavors to marry by cooking for an additional 10 minutes. This final simmer ensures all ingredients meld perfectly, creating a harmonious and satisfying stew.
- Prepare and Add the Thickening Slurry: In a small mixing bowl, whisk together 1 tablespoon of your choice of flour (arrowroot, tapioca, or regular) with 2 to 3 tablespoons of cold water or some of the stew liquid. Whisk vigorously until you achieve a smooth, lump-free slurry. Gradually pour this mixture into the hot stew while stirring continuously. This careful incorporation prevents clumping and helps the stew thicken evenly. Turn off the heat once the stew reaches a slightly thicker, luscious consistency.
- Finish with Cream and Fresh Herbs: Stir in ½ cup of heavy cream or coconut cream, which adds a velvety richness and smooth mouthfeel without overwhelming the natural mushroom flavor. Taste the stew and adjust seasoning with additional salt and pepper as needed. Finally, fold in the freshly grated zest of half a lemon and 2 to 3 tablespoons of chopped parsley to brighten the dish with fresh, vibrant notes and a pop of color. The stew is now ready to serve piping hot.
- Serving and Enjoying Your Mushroom Stew: Ladle the stew into warm bowls and garnish with extra parsley or a sprinkle of grated Parmesan cheese if desired. This mushroom stew pairs beautifully with crusty bread, creamy mashed potatoes, or over a bed of grains like quinoa or rice. Enjoy immediately for the best texture and flavor, or store leftovers in an airtight container in the refrigerator for up to 4 day
Notes
This mushroom stew recipe is highly versatile, allowing you to customize it to your pantry and preferences. Using a mix of dried and fresh mushrooms provides a complex, earthy flavor that’s hard to beat, but you can swap dried varieties depending on availability — porcini and shiitake add a wonderful depth, while cremini or chanterelles work well too. When chopping vegetables, try to keep the pieces uniform in size to ensure even cooking. For a creamier texture without dairy, coconut cream is an excellent substitute, and skipping the cream altogether still yields a rich, satisfying stew thanks to the mushrooms’ natural umami. Don’t skip reserving the mushroom soaking liquid; it’s packed with flavor and helps make the broth truly delicious.
