mushroom stew

A few clever substitutions can make this traditional creamy casserole low in fat and calories

Mushroom stroganoff

olive oil

onion,finely chopped

paprika

garlic cloves,crushed

mixed mushrooms,chopped

stock

Worcestershire sauce,or vegetarian alternative

tbsp half-fat soured cream

parsley,roughly

pouch cooked wild rice

Heat the olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> and soften the onion for about 5 mins.

Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.

Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.

Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.

Vegetable Stew from the Crockpot is proof that simple ingredients can make for one incredible meal.

Vegetable Stew From The Crockpot

baby cremini mushrooms, sliced

button mushrooms, sliced

yellow onion, diced (- one small onion)

carrots, diced (- one carrot)

potato (- one to two potatoes)

garlic,

thyme

sage

salt

black pepper

cayenne pepper

vegetable broth

dry red wine

tomatoes

tomato paste

kitchen bouquet

liquid smoke

flour

Vegetable Stew from the Crockpot

Clean and pare all of the vegetables first. Cut up the potatoes last so they don&#x27;t have time to turn brownish.

Add all of the vegetables to a large crockpot. One that&#x27;s at least 6 qts.

Measure and add the vegetable broth, wine, diced tomatoes and tomato paste, kitchen bouquet and liquid smoke. Do NOT add the flour yet.

Now add in all of the seasonings and spices. It won&#x27;t look like you have enough juices at this point but believe me a lot of liquid cooks out of the mushrooms and you will have plenty after it cooks a while.

Stir well and cover. Cook on high 4 to 5 hours or low 8 to 10 hours.

Now about the flour - sometime after the juices are hot on up to about a half-hour to an hour before serving -scoop out some of the juices into a cup. Add the flour to the hot juices in the cup. Stir well until the flour is blended. Pour it all back into the stew and stir well. Cover and let finish cooking. This thickens the juices.

This hearty Vegan Stew recipe is SO flavourful, easy to make and slimming friendly too. Packed with mushrooms, carrots, squash and lentils and so easy to make.

Hearty Vegan Stew

Olive oil cooking spray

onions (, sliced)

garlic (, minced)

tbsp brown sugar ((or sweetener for a slimming version))

tsp black pepper

portobello mushrooms (, sliced)

carrots (, cubed)

(150 grams) butternut squash, peeled and cubed

(100 grams) brown lentils, rinsed

(60 milliliters) red wine

(60 milliliters) balsamic vinegar

(500 milliliters) vegetable stock, (more if pan is getting dry)

rosemary

Mist your casserole with cooking spray (or use olive oil). Add the onions, salt, pepper, thyme and brown sugar and cook over low heat for 5 minutes until onions are slightly softened.

Add the minced garlic and mushrooms and sauté for five minutes until the mushrooms have started to colour.

Pour in the red wine and balsamic vinegar and bring to a simmer. Stir in the tomato paste.

Add the squash, carrots and lentils and vegetable stock and bring to a simmer.

Slow cook over low heat, stirring occasionally, for about 30 minutes or until the lentils are soft.

Check the seasoning and add salt and pepper. Garnish with chopped rosemary and serve.

https://embed.mediavine.com/videos/xw6m1at2ittyumywaqh3

This hearty Vegan Stew recipe is packed with flavour, easy to make and slimming friendly too. It is packed with mushrooms, carrots, squash and lentils and so easy to make.

Heart Vegan Stew

This mushroom stew is a hearty, family-friendly, easy, one-pot meal that is ready in less than 30 minutes. You can eat it all year round and it goes well with pasta, quinoa, rice or mashed potatoes.

Mushroom Stew

canola oil (or any vegetable oil)

onion (diced)

carrots (diced)

garlic

all-purpose flour (or corn starch if gluten-free)

tomatoes (diced)

(450 grams) mushrooms (sliced)

½ cups (350 ml) vegetable stock

soy sauce (reduced-sodium (or tamari if gluten-free))

oregano (dried)

parsley (fresh, to garnish)

Heat oil in a medium pan.

Add onion and cook until it becomes soft and translucent.

Add carrots and cook for a couple of minutes.

Add minced garlic and cook for a minute or until it&#x27;s fragrant and turns golden.

Add flour and mix well (or corn starch if gluten-free).

Then add tomatoes and sliced mushrooms, and cover with vegetable stock.

Add soy sauce (or tamari if gluten-free).

Add oregano or any herb using, and simmer covered for 5 minutes or until the carrots are softened.

Taste the stew and adjust the seasonings to your preference.

Serve hot and garnish with fresh parsley.

https://embed.mediavine.com/videos/wjdkmdg9au10pq4bovzu

This mushroom stew is a hearty, family-friendly, easy, one-pot meal that is ready in less than 30 minutes.

This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it&#x27;s also surprisingly low calorie!).

Mushroom bourguignon

250 g (~ 9 oz) baby onions

250 g (~ 9 oz) baby carrots

tbsp oil

mushrooms

garlic, (minced)

185 ml (~ 3/4 cup) red wine

tomato puree / paste

bay leaves

250 ml (~ 1 cup) vegetable stock

Black pepper

Peel the baby onions, and remove the tops and tails, but otherwise leave whole. Also top and tail the baby carrots.

Heat the oil in a large pan (if you use a large casserole dish that can also go in the oven, that will save on washing up!), and add the mushrooms, baby carrots and baby onions. Cook over a medium heat for 5-10 minutes, adding the garlic for the last couple of minutes of cooking time. The mushrooms should be soft and should have released their juices. The carrots and onions will still be quite hard.

Add the red wine, and turn up the heat. Simmer for a few minutes, then add the remaining ingredients. Mix well to combine.

If needed, transfer the mixture to an oven-safe casserole dish. Cover with a lid or some foil, and bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until the carrots and onions are cooked to your liking. Check the seasoning, and serve hot.

https://embed.mediavine.com/videos/xqxzm1gufsshwihvapco

This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it's also surprisingly low calorie!).

This white bean and mushroom number is just as hearty as its meaty counterparts and just as 'lick the bowl clean' good.

White bean, leek and mixed mushroom stew recipe

tbs extra virgin olive oil

unsalted butter

leeks, trimmed, thinly sliced

garlic cloves, finely chopped

oregano

tbs finely chopped thyme & flat-leaf parsley leaves,

fennel seeds

Swiss

celery stalks, chopped

(125 milliliters) red wine

milliliters Massel Vegetable Liquid Stock

jars bolognese sauce

dried white beans,

sourdough scattered

Lentil and Mushroom Stew over Potato-Parsnip Mash is a hearty vegetarian meal the whole family will love. Fiber-rich and decadently delicious, this recipe will satisfy even the most devout carnivores. 

Lentil and Mushroom Stew over Potato-Parsnip Mash

lb. Yukon gold or Russet potatoes (partially peeled)

parsnips (peeled)

yellow onion (finely chopped)

cremini mushrooms (sliced)

shiitake mushrooms (stemmed)

rosemary (divided)

kosher salt (divided)

Tbsp. flour

brown lentils

Tbsp. lower-sodium soy sauce

milk of choice ((I use unsweetened cashew milk))

Tbsp. butter ((sub vegan butter if making dairy-free))

Cut the potatoes and parsnips into equal sized chunks. Place them into a large pot, cover with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes.

Meanwhile, heat oil in a large skillet over medium-high. Add onion and mushrooms; cook until onion softens and mushrooms are golden, about 8 minutes. Add garlic and tomato paste; cook until paste turns brick red, about 4 to 5 minutes. Add wine, 1 Tbsp. rosemary, thyme, 1/2 tsp. salt, and pepper. Cook until wine reduces by half, about 2 minutes. Whisk broth, flour, and soy sauce in a bowl, and pour into pan. Simmer until mixture thickens, about 6 to 7 minutes. Stir in lentils, and remove thyme stems from pan.

Drain potatoes and parsnips and place back in hot pot. Add milk, butter, remaining 1/2 tsp salt, and 2 tsp rosemary. Use a potato masher to thoroughly mash. Divide evenly between each of 4 plates. Spoon lentil and mushroom mixture overtop. Garnish with additional herbs, if desired.

This quick and easy vegan mushroom stew is hearty &amp; delicious, and will become a new favourite family meal. It can be made in your Instant Pot or stove top!

Hearty Vegan Mushroom Stew

olive oil ((optional, see note below))

yellow onion, diced

cremini mushrooms,

carrots,

yellow potatoes,

vegan Worcestershire sauce ((see note below for brand suggestions))

bay leaf

peas

parsley

water

arrowroot starch (or cornstarch)

Set your Instant Pot to sauté and add oil OR water to pot. Once heated, add the onions and sauté until softened, about 3-4 minutes.

Add the mushrooms and cook for another 2-3 minutes.

Add salt, thyme and black pepper and stir to coat the mushrooms and onions.

Add tomato paste and stir again. Add broth and stir to combine everything, be sure scrape up any bits that have stuck to the bottom of the pot.

Add carrots, potatoes, vegan Worcestershire sauce, and stir once again. Cancel saute function.

Add bay leaf, place and lock lid onto the pot and close the pressure release valve. Set to pressure cook for 12 minutes. Pot will take about 10 minutes to come to pressure.

While the stew is pressure cooking, make the slurry by whisking the arrowroot starch (or cornstarch) and water in a small bowl. Set aside.

When the pressure cooking time has ended, press cancel and open the pressure release valve to manually release the pressure.

Once pressure has been released and the float valve pin has dropped, slowly unlock and remove the lid. Remove the bay leaf and stir the mixture so everything recombines.

Give slurry a quick whisk to recombine and stir it into the stew.

Stir in frozen peas and dried parsley.

Instant Pot Method:

Over medium high heat and add oil OR water to a large pot. Once heated, add the onions and saute until softened, about 3-4 minutes.

Add carrots, potatoes, vegan Worcestershire sauce, and stir once again. Add bay leaf and bring to a boil. Once boiling, turn heat down to low, cover pot, and simmer until carrots and potatoes are fork tender. This will roughly take 20-minutes.

While the stew is simmering, make the slurry by whisking the arrowroot starch (or cornstarch) and water in a small bowl. Set aside.

Once the stew is cooked, remove bay leaf. Give slurry a quick whisk to recombine and stir it into the stew.

Stir in frozen peas and dried parsley. Remove pot from heat. Serve.

Stove Top Method:

Calling all fun guys! This mushroom stew is packed with fungi’s full depth of umami flavor. Cooked with white wine and fresh herbs, it’s a treat for the senses.

https://images.themodernproper.com/billowy-turkey/production/posts/2022/MushroomStew_8.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1667341396&s=4d94387c40cf22c495729c3f38455769

16x9

mushrooms,

garlic cloves,

dry white wine,

vegetable bouillon

thyme leaves

red pepper flakes

russet potatoes, peeled and cut into 1-inch pieces

salted butter

flat leaf parsley, finely chopped

https://images.themodernproper.com/billowy-turkey/production/posts/2022/MushroomStew_8.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1667341396&s=136d0923a1aa3c3e82cc4de3dd5f284d

https://images.themodernproper.com/billowy-turkey/production/posts/2022/MushroomStew_8.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1667341396&s=3b42f131b558f32b0a22a64d4988a897

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

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

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

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

Add the wine and bring to a boil over high heat

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

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

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

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

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

Stir the peas, parsley and browned mushrooms into the stew

Divine. I'm not a vegetarian and I didn't miss meat at all. This was superb.

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Top 20 mushroom stew recipes from across the web

The most viewed mushroom stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom stroganoff

Vegetable Stew From The Crockpot

Hearty Vegan Stew

Mushroom Stew

Mushroom bourguignon

White bean, leek and mixed mushroom...

Lentil and Mushroom Stew over Potat...

Hearty Vegan Mushroom Stew

Mushroom Stew

Hungarian mushroom stew with cheese...

Cozy White Bean Mushroom Stew (Vega...

Lentil and Mushroom Stew

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Utica Mushroom Stew

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One-Pot Hearty Mushroom Stew with P...

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The most viewed mushroom stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine