Winter Portabella Mushroom Stew
Warm up your winter evenings with this hearty Winter Portabella Mushroom Stew, a comforting vegan dish brimming with rich, earthy flavors. Packed with tender baby potatoes, meaty portabella mushrooms, and a medley of classic vegetables like carrots, celery, and onion, this stew is simmered to perfection in a fragrant blend of vegetable broth, dried herbs, and a touch of soy sauce for added depth. A simple slurry of tomato paste and flour thickens the stew, creating a velvety texture that’s perfect for dipping crusty bread. Ready in just an hour, this one-pot recipe is ideal for cozy weeknight dinners or make-ahead meal prep. Garnished with fresh parsley, this savory, plant-based winter stew is as nourishing as it is delicious—your new go-to comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 2 medium, peeled and sliced carrots
- 2 medium, sliced celery stalks
- 3 minced garlic cloves
- 16 ounces, cleaned and sliced portabella mushrooms
- 12 ounces, halved baby potatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced portabella mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their juices.
Add the halved baby potatoes, vegetable broth, dried thyme, and dried rosemary. Stir to combine and bring the mixture to a gentle boil.
Reduce the heat to low and simmer the stew, covered, for 20 minutes, or until the potatoes are tender.
In a small bowl, mix the tomato paste, soy sauce, all-purpose flour, and water to create a slurry.
Stir the slurry into the stew and let it simmer for an additional 5 minutes, until the stew thickens.
Season the stew with salt and black pepper to taste. Adjust seasoning as needed.
Ladle the stew into bowls and garnish with chopped fresh parsley, if desired. Serve hot.
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5727 mg | 249% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 49.6 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 493 mg | 38% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 6454 mg | 137% | |
*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.
