Wild Mushroom and Potato Stew
Cozy up with a bowl of Wild Mushroom and Potato Stew, a hearty and aromatic one-pot wonder that celebrates the earthy flavors of foraged mushrooms and the comforting texture of tender Yukon Gold potatoes. Brimming with vibrant vegetables like carrots, celery, and onions, and infused with the woodsy essence of fresh thyme and rosemary, this stew strikes the perfect balance between rustic and refined. A touch of dry white wine elevates the broth, while an optional swirl of heavy cream adds richness that’s hard to resist. Ready in just over an hour, this wholesome vegetarian meal is perfect for weeknight dinners or special occasions alike. Serve it piping hot with crusty bread to soak up every last drop of the flavorful broth, and don’t forget a sprinkle of parsley for the finishing touch. Whether you're feeding a crowd or craving a soothing solo meal, this stew checks all the boxes for comfort and taste.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 500 grams wild mushrooms (such as porcini, chanterelle, or cremini), cleaned and roughly chopped
- 4 medium Yukon Gold potatoes, peeled and diced
- 2 medium carrots, sliced
- 2 stalks celery stalks, diced
- 4 cups vegetable broth
- 0.5 cups dry white wine
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 0.25 cups heavy cream (optional)
- 2 tablespoons parsley, chopped (for garnish)
- 1 loaf crusty bread (for serving)
Instructions
Heat the olive oil and butter in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes until softened and slightly translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the wild mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and begin to brown.
Stir in the diced potatoes, sliced carrots, and diced celery, and cook for 3–4 minutes to slightly soften the vegetables.
Pour in the vegetable broth and dry white wine. Add the thyme, rosemary, bay leaf, salt, and black pepper, and stir to combine.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 35–40 minutes, or until the potatoes and carrots are tender.
If desired, stir in the heavy cream for a richer stew and let cook for an additional 5 minutes.
Remove the bay leaf and taste the stew, adjusting salt and pepper as needed.
Ladle the stew into bowls and garnish with freshly chopped parsley.
Serve hot with crusty bread on the side for dipping.
Nutrition Facts
Calories |
2841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 6932 mg | 301% | |
| Total Carbohydrate | 408.5 g | 149% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 45.8 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 524 mg | 40% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 7036 mg | 150% | |
*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.
