A flavorful, piping hot bowl of Mushroom Stew is food to crave on a cold, wintry day. This recipe is meaty and hearty with a mix of mushrooms, leeks and savory herbs, and it needs just one pot and under 30 minutes to make. Serve it over pasta or with crusty bread.
The cooling weather sets off a voracious craving for vegan stews, like a cozy vegetable stew or a deeply satisfying chickpea stew. When I am in a rush and wanting to eat something that’s satiating and comforting, this easy vegan mushroom stew recipe is a go-to. I am so excited to share it with you.
The mushroom stew delivers more flavor than you thought possible in less than 30 minutes and with a handful of ingredients that you likely already have in your pantry.
This is a versatile recipe. Use whatever mushrooms you have on hand: a mix of mushrooms works, as does just one kind of mushroom. I love mixing wild mushrooms like shiitake and maitake with cremini or white button mushrooms, but go with whatever you have in your fridge.
Adding savory herbs, like sage or rosemary, creates an explosion of flavor in this stew. You can use dried herbs or fresh herbs: I typically use sage or rosemary and, sometimes, edible lavender.
Table of Contents
Why you will love this recipe
- Flavorful and cozy. This is a hearty, meaty stew and it is loaded with so much flavor despite a short ingredient list.
- Easy weeknight recipe. The recipe comes together in one pot in under 30 minutes, making it perfect for weeknights. Although it’s special enough that you can serve it to impress guests.
- Make-ahead friendly. Stews usually taste better the day after, once the flavors have had a chance to merge, and this mushroom stew is no exception. You can make it ahead and store it in the fridge for up to four days before serving.
- Healthy recipe. There is no cream or butter or even gluten in this recipe, just good-for-you veggies and herbs and heart-healthy olive oil.
- Nut-free, gluten-free and vegan. You can make the recipe soy-free by skipping the soy sauce.
Ingredients
- Extra virgin olive oil. This heart healthy oil adds flavor and deliciousness to the mushroom stew.
- Vegetables: leeks, mushrooms and tomatoes. You can substitute the leeks with onions or shallots. Use any mushrooms you have on hand, including portobello mushrooms, cremini mushrooms and wild mushrooms, like oyster mushrooms, lion’s mane mushrooms and chanterelles. I used a mix of cremini mushrooms, shiitake mushrooms and maitake mushrooms. You can also use dried mushrooms. See FAQs for more details.
- Herbs: garlic, dried rosemary, thyme, marjoram and fresh parsley. You can also use sage and lavender in this recipe.
- Dry white wine. This is an optional ingredient and you can skip it. The alcohol cooks out of the recipe, but leaves behind amazing flavor.
- Umami ingredients: tomato paste and soy sauce (or tamari or liquid aminos).
- Rice flour. The flour helps thicken the stew. If you would prefer to use all-purpose flour, substitute with an equal quantity.
- Mushroom stock or vegetable stock. Water is fine if you don’t have either. If you use dried mushrooms, use the stock from reconstituting the mushrooms.
Five-star review
We call it the “divine” sauce in our house. It is sooo delicious and we make it almost every week. Highly recommend it!
-Petra
Serving suggestions
Recipe FAQs
Yes. Dried mushrooms add wonderful, chewy texture to the stew. Reconstitute the dried mushrooms in a cup of hot, boiling water for 30 minutes, then drain them but reserve the stock for use in the stew.
You can definitely substitute fresh herbs, if you have them on hand. The rule of thumb is to replace a teaspoon of dried herbs with a tablespoon of fresh herbs.
You can add celery, carrots and bell peppers to this stew. Saute them with the leeks or onions.
You can add a can of white beans to the recipe or cubed tofu to bump up the protein in this recipe.
Storage instructions
- Refrigerate: Store the stew in the fridge for up to four days in an air-tight container.
- Freeze: You can freeze the stew in a freezer-safe container for up to three months.
- Reheat: Thaw and reheat the stew on the stovetop or in the microwave.
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Mushroom Stew Recipe
A flavorful, piping hot Mushroom Stew. This recipe is meaty and hearty with a mix of mushrooms, leeks and savory herbs, and it needs just one pot and under 30 minutes to make. Serve it over pasta or with crusty bread.
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Servings: 4 servings
Calories: 109kcal
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Instructions
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Place olive oil, leeks and garlic in a saute pan or skillet. Season with salt and ground black pepper. Saute until the leeks are soft, about five minutes, over medium heat.
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Stir in the diced tomato, tomato paste and wine, if using, and mix well. When all visible liquid in the pan has evaporated, add the rice flour to the pan and mix it in. The vegetables should quickly absorb all the flour.
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Add the mushrooms to the pan and mix well. Let the mushrooms cook for about five minutes, stirring occasionally.
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Stir in the dried herbs and mushroom stock or vegetable stock or water. Mix well, cover, and let the stew cook for 5 minutes to thicken and for the flavors to meld. Check for salt and peppers and add more if needed.
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Stir in the parsley and mix it in. Serve the mushroom stew hot or warm.
Nutrition
Calories: 109kcal | Carbohydrates: 13g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 572mg | Fiber: 2g | Sugar: 5g | Vitamin A: 876IU | Vitamin C: 14mg | Calcium: 42mg | Iron: 2mg
