An easy, savory, flavorful, meaty and piping hot bowl of Mushroom Stew is exactly the kind of food I crave on a cool Fall day. This recipe is delicious and it takes under 30 minutes to make. Serve it over pasta or with a crusty bread. Vegan, gluten-free and nut-free.
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.
Lara
Hello,
What can I use instead of rice flour?
Thanks!
Lara
Vaishali
All purpose flour, regular or gf!
Sue Hearn
Looks delicious. Will this recipe freeze OK?
Vaishali
Hi Sue, it should be fine to freeze. Thaw thoroughly and reheat before serving.
Anrea
so easy and delicious. now a regular in our house. Thanks for this great recipe!
Corinne
Not made the recipe yet, but can I say this is a brilliant website! The way you can choose the number of servings and a choice between cups or metric is genius! Saves me time looking up conversions. Thank you!
Megan T
This recipe was so, so good and super easy—thank you for sharing! I had everything on hand except for a tomato which I omitted. I added a can of great northern beans to add some bulk, and served it over oven fries. Delicious!
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.
Emma
Tried this recipe, so delicious. Used cornflour instead of rice flour as I didn’t have and used a small amount (1 cup) canned chopped tomatoes I had leftover in the fridge. Easy and tasty recipe. Will definitely make again.
Vaishali
So happy to hear, Emma!
Cicely
Really delicious, thank you. We used a mixture of fresh chestnut and shiitake mushrooms and as we didn't have any wine used a tiny bit of apple cider vinegar instead. We had dumplings with parsley which we cooked in with the mushrooms.
Vaishali
So happy you liked it!
Joanna
Wow, so delicious! Thank you! My 11yo loved it and called me a ‘culinary genius,’ so this one will be a keeper. We had it over baked potatoes—first time I didn’t miss the sour cream. I used corn starch instead of the rice flour, 8oz tomato sauce instead of the tomatoes and paste, water instead of the broth (still a very rich, intense flavor, just be sure to add enough salt), and garnished with green onions. Delightful!
Sarah Barlow
This is absolutely delicious and so filling too. I've recommended it to so many people. Thank you 🙂
rachel lindover
I rarely, if ever follow a cooking recipe to a T, but with this one, I knew I needed to dive in as is. SO WORTH IT. I used Coconut Vinegar instead of White Wine and used White Oyster, King Oyster, and Maitake mushrooms. So much gratitude for this one, thank you.
Amanda
Being a vegetarian for many years me and my boyfriend are transitioning into cooking vegan a few times a week. After purchasing a lovely cast iron pot and reading the wonderful reviews this seemed like a prefect choice for a dinner party. Truly a success! I used red wine and chanterelle stock in mine. Easy recipe to follow and with a week since I'm craving it again and repeating it tonight. Thanks for sharing x
Jacquelinecooks88
Pretty damn good and towards the end I realised the recipe was going to be versatile enough to add extra, I put a can of chickpeas in which bulked it up and added protein. Next time I'd add a grated carrot and try with mixed mushrooms instead of white cups. Had it on rice but tastes like it'd be a perfect replacement for bolognese sauce on pasta.
Alyssa Bressi
I just made this for dinner tonight. Wow! This is my favorite vegan meal so far! I will saving this recipe for the future. Thank you for sharing!
Vaishali
Happy to hear that Alyssa!
Denise
Used a mix of mini portabellas and cremini. WONDERFUL! I've been having trouble with some mushroom recipes being too rich and heavy. This is a light spice blend with a moderate depth of richness. Not overbearing. Had it with your sprouted chickpeas and wild rice blend for a perfect winter's dinner. Perfect for two with leftovers. Would be gone if we had four or if it was all we made for two. Will definitely make again.
Michelle Owoo
Made it a few times. Love it. Good with lentils too.
Lauren
Can I use regular flour? Dont have rice flour-havent even seen that before.
Vaishali
I used rice flour to keep it gluten-free but if you don't need to be gf, you can go with regular all purpose flour.
Angela Johnson
This was delicious! Great recipe, thank you!
Tracy
Hi, I would like to try making this for me and my son but he has a soy protein allergy. What could we replace the soy with? Thank you!
Vaishali
Hi Tracy, just go without the soy sauce/tamari. It should still taste good. Cheers.
Jack Smith | BBQRecipez.com
This dish is amazingly Delicious! I served it over mashed potatoes. Makes me thankful to be Vegan!
Pamela
Hi Vaishali, I'm new to Vegan cooking. This recipe for mushroom stew sounds delicious and I hope to try it soon. I just wondered if I could make this stew and freeze any I didn't use? I am the only vegan in the house so having frozen portions would be handy for me to have.
Vaishali
Hi Pamela, you could definitely freeze it. Since the mushrooms are already cooked, freezing would not alter their texture.
Glynis
Vaishali, your site is a "go to" for me. Everything I've made from your recipes has been flavorful and easy to put together. Your recipe for mushroom strew was wonderful. I used baby ports for the mushrooms-so delicious. When your email appears, I click on it right away to see your latest recipe. I'm sure you'll like your new Instant Pot, I use my all the time. I'm looking for to making your Instant Pot potato korma this weekend.
Thanks for sharing your recipes with us.
Ellen Lederman
Adored this. Thanks so much. I used to make a mushroom stew with red wine and lots of tomatoes and little pearl onions, but it didn't have the depth of flavor this one did. I used red wine in this and fresh rosemary. Added 1/2 cup dried reconstituted mushrooms. And green peas for a touch of color. Served over spaghetti squash. This was perfection.
Now why can't French restaurants (any restaurant, really) be offering stuff like this on their menu? It's easy to make and so delicious. They could even use it as a side dish. Oh well. More fun (and cheaper and healthier) to cook at home!
Vaishali
Hi Ellen, so happy you tried it. I love it with dried mushrooms, and green peas are a great idea.
laura
it looks so delicious thank you for the recipe. i will try it.
Jill F.
Vaishali, I am in awe. You come up with these delicious recipes that look as good as they taste. I have tried many of your recipes -- your mushroom curry is a favorite around here. Thank you, thank you!!!