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, needs just one pot, 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.
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Belly-warming vegan stew recipes:
Vegan Gumbo
Lebanese Chickpea Stew
Tuscan White Bean Stew
Vegan Irish Lamb Stew
Mushroom and Wild Rice Bisque
Vegan Wild Mushroom Osso Buco
Malaysian Mushroom Korma
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Vegan Mushroom Stew Recipe:
Easy Vegan Mushroom Stew, 30-minute recipe
Ingredients
- 1 medium onion, finely diced
- 4 cloves garlic
- 1 tsp extra virgin olive oil
- 1/4 cup white or red wine (optional)
- 1 tbsp rice flour
- 1 tbsp tomato paste
- 1 medium tomato, finely diced
- 1 tbsp sage, chopped (or use 1 tsp of dry sage)
- 1 tbsp edible lavender or rosemary or thyme (or use 1 tsp dry)
- 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 tsp 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 tbsp 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.
Nutrition
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
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.
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.
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.
So happy you liked it!
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!
This is absolutely delicious and so filling too. I’ve recommended it to so many people. Thank you 🙂
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.