Mushroom Stew
Immerse yourself in the comforting flavors of this hearty Mushroom Stew, a rich and savory dish that celebrates the earthy goodness of cremini and button mushrooms. Sautéed with aromatic garlic, onions, and a medley of tender carrots and celery, this stew is elevated by the addition of dry red wine and a fragrant blend of fresh thyme and bay leaf. Thickened to perfection with a touch of flour and simmered in a robust vegetable stock, this recipe achieves a velvety texture and deep, complex flavor. Perfect for a cozy family dinner or a plant-forward meal, this one-pot wonder is easy to prepare, requiring just 15 minutes of prep and 45 minutes of cooking time. Serve it warm, topped with a sprinkle of fresh parsley, and enjoy a dish that’s as wholesome as it is satisfying!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 450 grams Cremini mushrooms, sliced
- 200 grams Button mushrooms, sliced
- 2 medium Carrot, peeled and diced
- 2 medium Celery stalk, diced
- 2 tablespoons All-purpose flour
- 4 cups Vegetable stock
- 2 tablespoons Tomato paste
- 1 cup Dry red wine
- 1 whole Bay leaf
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil and butter in a large pot or Dutch oven over medium heat until the butter has melted.
Add the diced yellow onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.
Add the sliced cremini and button mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Stir in the diced carrots and celery. Cook for another 5 minutes to soften the vegetables slightly.
Sprinkle the flour evenly over the vegetable mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the vegetable stock while stirring constantly to prevent lumps from forming.
Add the tomato paste and stir until it is fully incorporated into the liquid.
Pour in the red wine, then add the bay leaf, chopped thyme, salt, and black pepper. Stir to combine.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and let simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender and the stew has thickened.
Taste the stew and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaf from the pot and discard.
Ladle the mushroom stew into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 11.5 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1297 mg | 28% | |
*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.
