This vegan stew recipe is one of my weeknight go-tos, and I am excited to share it with you today. My easy but hearty 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, and if you have one or many kinds, that's perfectly fine. I love mixing some wild mushrooms with fresh for this recipe, but this time I made it solely with cremini mushrooms because that's what I had on hand.
I used the only two garden herbs I still have growing at this time -- sage and edible lavender. They are doing okay despite the chilling winds that some tropical storms have been blowing our way this week, thank you. I've made this recipe with dry herbs in the past and any kind is fine so long as you use a savory herb like rosemary, sage, or thyme.
My favorite way to eat this vegan Mushroom Stew is to ladle it over some pasta, but serve it with a bread, if you'd rather, for a quick, easy and delicious dinner everyone will thank you for.
More delicious vegan stew recipes
- Vegan Gumbo
- Lebanese Chickpea Stew
- Vegan Irish Lamb Stew
- Mushroom and Wild Rice Bisque
- Malaysian Mushroom Korma
- Green Tomato Stew
Easy Vegan Mushroom Stew, 30-minute recipe
Ingredients
- 1 medium onion (finely diced)
- 4 cloves garlic
- 1 teaspoon extra virgin olive oil
- ¼ cup wine (white or red, optional)
- 1 tablespoon rice flour
- 1 tablespoon tomato paste
- 1 medium tomato (finely diced)
- 1 tablespoon sage (chopped. Or 1 teaspoon day sage)
- 1 tablespoon edible lavender or rosemary or thyme (or 1 teaspoon dry herbs)
- 16 oz mushrooms (Sliced. Use any kind-- I used cremini this time. If using wild mushrooms like oyster mushrooms or shiitake, rehydrate them by immersing them in hot water for 20 minutes. Reserve the stock for use in stew.)
- 2 teaspoon tamari (or soy sauce or liquid aminos)
- 1 cup vegetable stock (or use mushroom stock left over from rehydrating dry mushrooms)
- Salt and ground black pepper to taste
- 2 tablespoon parsley, chopped
Instructions
- Heat the oil in a saucepan. Add the onions and garlic with a pinch of salt and some ground black pepper and saute until the onions start to soften, about 3-4 minutes.
- Add the white wine to the pot, if using, and saute until there is no visible liquid left, about 3-4 minutes.
- Add the rice flour and stir for a couple of minutes. If the flour begins to stick to the bottom, scrape it up with the ladle.
- Add the tomato paste, stir it in, and then add tomatoes. Let the tomatoes cook down for another 2-3 minutes.
- Add the herbs, mix well, then add the mushrooms. Saute for a couple of minutes until the mushrooms begin to express their juices, then add the tamari or soy sauce or liquid aminos, vegetable stock, and season as needed with ground black pepper and salt.
- Let the mixture come to a boil and continue to cook for a couple of minutes. If it looks too dry, add more stock, a little at a time. I like this stew rather thick, but you can think it out according to your taste.
- Garnish with parsley and serve hot over pasta, rice, or with crusty bread.
Betsey L Lebow
This is a wonderful recipe. Honestly, for thanksgiving I eat this (over rice or mashed potatoes) and a few minor (not turkey) items and am as happy as can be. Not too full, satiated, nourished....AND it's very easy to make. Make it!
rs
Delicious, and so easy. Thanks! (A small request: it would be great if your measurements were in weights as well as volumes. Measuring mushrooms by the cup is, well, so imprecise, given those irregular shapes and sizes. Weight is the standard for measuring foods all over the world; I became a much better cook using it. Especially, but no only, for baking.)
rs
so sorry. mea culpa. You did use a weight measure for the mushrooms. I was looking at another recipe on my screen and confused the two. apologies. And your recipe is the one I chose.
Thanks
Lisa Velez
Recently made this (used slightly less garlic because it was just for 2). It was delicious!! Making again.
Vaishali
So happy to hear, Lisa!
Ally
I cannot believe how delicious this was! And easy to make. I happened to have fresh rosemary to use, and it was the perfect complement to the other flavors in this dish. Thank you!
May
This stew was great served over mashed potatoes with a side of Brussel sprouts. I might dry sauté the mushrooms first next time to get them a little browner. Adding some mixed veggies would be yummy too.
Sheindl
Absolutely delicious... and easy to make! We will be making it again!
Vaishali
So happy to hear!
meow
it looks delish
Petra
We call it the “divine” sauce in our house. It is sooo delicious and we make it almost every week. Highly recommend it!
Vaishali
Petra, so lovely to hear!
Pablo
Was better than i expected. I added canned baby cotn at the end and habanero powder for heat and spice and vs parley i used asian chives for garnish
Evelien
Hi, does anyone know if and how this coupd be adjusted for the slow cooker?
Tessa Bowater
Delicious and so quick and easy! I made some minor changes based mainly on what I had available at the time - dried herbs instead of fresh (one teaspoon sage, 1/2 teaspoon rosemary and 1/2 teaspoon thyme) and because I don't cook with oil I sauteed in vegetable stock. A splash of Apple cider viniger instead of wine.
It turned out great and we had it with mashed potatoes and broccoli. This recipe went down well with my carnivore husband too. Thanks
Vaishali
Awesome, so glad you liked it.
Jacqui B
My husband steamed a small bag of vegetables and did eat them so I pan on making this tomorrow and adding the vegetables ( broccoli and cauliflower) at the end.