Step 1

Heat the oil in a large Dutch oven or heavy pot over medium-high heat

Step 2

Once the oil is glistening add the onions and cook until beginning to soften, about 3 minutes

Step 3

Add in half of the mushrooms, the garlic and the salt

Step 4

Cook, stirring often, until the mushrooms begin to soften, about 5 minutes

Step 5

Add the wine and bring to a boil over high heat

Step 6

Reduce the heat to low and simmer until the wine has reduced by 1/3, about 8 minutes

Step 7

Add the broth, bouillon, pepper, thyme, bay leaf, red pepper flakes and potatoes, stirring to combine

Step 8

Bring to a boil over high heat

Step 9

Reduce the heat to low and simmer, stirring occasionally, until potatoes are tender, about 20 minutes

Step 10

Meanwhile, melt the butter in a large skillet over medium heat

Step 11

Once the butter is sizzling add the remaining mushrooms and cook, stirring often, until golden brown, about 5 minutes

Step 12

Remove from heat

Step 13

Stir the peas, parsley and browned mushrooms into the stew

Step 14

Serve warm with crusty bread alongside.