Gluten-Free Hearty Mushroom Stew
Dive into comfort food bliss with this Gluten-Free Hearty Mushroom Stew, a rich, savory dish perfect for cozy evenings. Bursting with earthy flavors from tender cremini and chunky portobello mushrooms, this stew is elevated by aromatic rosemary, thyme, and a splash of red wine for depth. Hearty carrots, celery, and sweet peas add vibrant color and texture, while a gluten-free flour base ensures creamy consistency without compromising dietary needs. Simmered to perfection in vegetable broth, this one-pot wonder is both nutritious and satisfying. Ready in just over an hour, it’s ideal for family dinners or meal prep—and garnished with fresh parsley, it’s as beautiful as it is delicious. Keywords: gluten-free mushroom stew, hearty mushroom recipe, vegetarian comfort food, gluten-free dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 garlic cloves, minced
- 16 ounces cremini mushrooms, sliced
- 8 ounces portobello mushrooms, cut into chunks
- 2 tablespoons gluten-free all-purpose flour
- 4 cups vegetable broth
- 1 cup red wine
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves, chopped
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, sliced carrots, and celery. Cook for about 5 minutes until the vegetables are tender.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cremini and portobello mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they are browned and have released their liquid.
Sprinkle the gluten-free all-purpose flour over the vegetables and mushrooms, stirring to coat. Cook for another 1 minute to remove the raw flour taste.
Gradually pour in the vegetable broth and red wine while stirring to ensure no lumps form. Bring the mixture to a simmer.
Add the bay leaves, thyme, rosemary, salt, and black pepper. Stir well to combine the flavors.
Cover the pot and let the stew simmer for 20-25 minutes, stirring occasionally, until the flavors meld together.
Add the frozen peas and simmer for another 5 minutes until the peas are heated through.
Remove the bay leaves and adjust seasoning with more salt and pepper if needed.
Serve the stew hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4859 mg | 211% | |
| Total Carbohydrate | 159.7 g | 58% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 53.0 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 367 mg | 28% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5692 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
