A flavorful, piping hot bowl of this Mushroom Stew is perfect on a cold day - or any day. You will love how hearty it is, with a mix of mushrooms, leeks and savory herbs. And it needs just one pot and under 30 minutes to make!
The cooling weather sets off a voracious craving for vegan stews, like a cozy vegetable stew, a hearty vegan beef 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.
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 mushroom stew 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.
How to make mushroom stew
Place olive oil, leeks and garlic in a large saute pan or skillet. Season with salt and ground black pepper. Saute until the leeks are soft, about five minutes, over medium heat.
Stir in the diced tomato and tomato paste and the 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.
Add the mushrooms to the pan and mix well. Let the mushrooms cook for about five minutes, stirring occasionally.
Stir in the dried herbs, soy sauce and mushroom stock or vegetable stock or water. Mix well, cover, and let the stew simmer for 5 minutes to thicken and for the flavors to meld.
Stir in the parsley and mix it in. Serve hot or warm.
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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
Serve with crusty French bread, Italian bread or no-knead sourdough bread, or over a ribbony pasta, like fettuccine or pappardelle. This mushroom stew is also delicious on a bed of quinoa or basmati rice, especially if you serve a leafy side salad, like a vegan Caesar salad.
Mushroom Stew FAQs
Yes. Dried mushrooms add wonderful, chewy texture to the mushroom 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.
More delicious mushroom recipes
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Mushroom Stew Recipe
Equipment
- Wide saucepan or skillet
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 leek (white and green parts finely diced, You can use a finely diced onion instead.)
- 4 cloves garlic
- 2 heaping tablespoons tomato paste
- 1 medium tomato (finely diced)
- ¼ cup white wine (optional)
- 1 tablespoon rice flour
- 2 teaspoons dried herbs (I used a mix of rosemary, thyme and marjoram. For substitution ideas see the ingredients list above. If using fresh herbs, use two tablespoons of fresh herbs).
- 16 oz cremini mushrooms or button mushrooms (Sliced. I used a mix of cremini mushrooms, maitake mushrooms and shiitake mushrooms. See ingredients list above for substitution ideas).
- 2 tablespoons soy sauce (or tamari or liquid aminos)
- 1½ cups mushroom stock (or vegetable stock or, if using dried mushrooms, the stock from rehydrating the dried mushrooms).
- Salt and ground black pepper to taste
- 2 tablespoon parsley (chopped, for garnish)
Instructions
- 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.
- 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.
- Add the mushrooms to the pan and mix well. Let the mushrooms cook for about five minutes, stirring occasionally.
- Stir in the dried herbs, soy sauce 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.
- Stir in the parsley and mix it in. Serve the mushroom stew hot or warm.
Alisha
Delicious! I added a touch of turbinado sugar for sweetness and a splash of red wine vinegar for acidity.
Vaishali
Sounds delicious! So happy you made it.
Debbie
Just tried this..super delicious.
I used oyster and porcini mushrooms and it was sooo good! I did find 2 teaspoons of herbs a little too much so I’ll probably reduce to 1.5 next time. Otherwise wonderful! Thanks!
scottt
I’ve made this recipe a couple of times and just now realized that I didn’t put in the tamari/aminos. And it was still amazing. But I can’t find it in the instructions. Did I miss something? When do you add it.
Vaishali
In step 4! I've clarified now. Happy you enjoyed the stew. 🙂
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!