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Mushroom stew in copper pan with spoon and rosemary sprigs.
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5 from 83 votes

Mushroom Stew Recipe

A flavorful, piping hot Mushroom Stew. 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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Stew
Cuisine: nut-free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 109kcal

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)
  • 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.

Nutrition

Calories: 109kcal | Carbohydrates: 13g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 572mg | Fiber: 2g | Sugar: 5g | Vitamin A: 876IU | Vitamin C: 14mg | Calcium: 42mg | Iron: 2mg