Oven Mushroom Stew
Cozy up with a bowl of hearty **Oven Mushroom Stew**, a rich, slow-cooked dish that’s brimming with earthy flavors and vibrant vegetables. This comforting recipe combines a medley of tender mushrooms—like cremini, shiitake, and button—with aromatic garlic, onion, and fresh thyme, simmered in a luscious broth infused with dry red wine and tomato paste. The stew is baked in the oven to develop deep, robust flavors, making it perfect for chilly evenings or vegetarian dinner parties. Ready in just under two hours, including prep and cook time, this one-pot marvel is ideal for feeding a family of four and pairs beautifully with crusty bread, creamy mashed potatoes, or steamed rice. Simple yet elegant, this mushroom stew is a must-try for fans of wholesome, oven-baked comfort food.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, peeled and sliced
- 2 stalks Celery stalks, diced
- 500 grams Mixed mushrooms (such as cremini, shiitake, and button), sliced
- 2 tablespoons All-purpose flour
- 3 cups Vegetable broth
- 1 cup Dry red wine
- 2 tablespoons Tomato paste
- 1 piece Bay leaf
- 4 sprigs Fresh thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C).
Heat the olive oil and butter in a large, oven-safe Dutch oven or heavy pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the carrots and celery to the pot and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 2 minutes to remove the raw flour taste.
Slowly pour in the vegetable broth and red wine, stirring constantly to prevent lumps. Add the tomato paste, bay leaf, thyme sprigs, salt, and pepper. Stir well to combine.
Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.
Cook the stew in the oven for 1 hour, stirring halfway through, until the vegetables are tender and the flavors are well-developed.
Remove the pot from the oven and discard the bay leaf and thyme sprigs. Taste and adjust seasonings if needed.
Garnish the stew with fresh chopped parsley before serving. Enjoy with crusty bread, rice, or mashed potatoes.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 4387 mg | 191% | |
| Total Carbohydrate | 112.5 g | 41% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 37.3 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 301 mg | 23% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4349 mg | 93% | |
*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.
