A flavorful, piping hot bowl of Mushroom Stew is food to crave on a cold, wintry day. This recipe is meaty and hearty with a mix of mushrooms, leeks and savory herbs, and it needs just one pot and under 30 minutes to make. Serve it over pasta or with crusty bread.
The cooling weather sets off a voracious craving for vegan stews, like a cozy vegetable 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. I am so excited to share it with you.
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 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.
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
- With crusty French bread, Italian bread or no-knead sourdough bread.
- Over a ribbony pasta, like fettuccine or pappardelle.
- Over a bed of quinoa or basmati rice.
- With a leafy side salad, like a vegan Caesar salad.
Recipe FAQs
Yes. Dried mushrooms add wonderful, chewy texture to the 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
If you make this recipe, be sure to leave a comment and a star rating below. Or tag us on Instagram #HolyCowVegan.
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 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.
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!!!