Mushroom Stew

Cozy up with a warm, comforting bowl of Mushroom Stew, packed with sautéed onions, tender mushrooms, and a medley of colorful vegetables, all wrapped in a rich, aromatic broth.

This hearty, soul-nourishing stew is the perfect remedy for a chilly day, sure to become a new favorite in your kitchen.

Ready Time

1 hrs 45 mins

Yields

4 servings

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 cups mixed mushrooms (button, cremini, shiitake), sliced
2 cloves garlic, minced
1 cup vegetable broth
1 cup red wine
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
4 cups mixed vegetables (carrots, potatoes, zucchini, green beans)

Instructions

Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.

Add the minced garlic and cook for 1 minute, until fragrant. Add the vegetable broth, red wine, tomato paste, flour, thyme, rosemary, bay leaf, salt, black pepper, and paprika.

Stir to combine, then bring the mixture to a boil.

Reduce the heat to low and let simmer, covered, for 20-25 minutes. Add the mixed vegetables (carrots, potatoes, zucchini, green beans) to the pot.

Continue to simmer, covered, for an additional 20-25 minutes, or until the vegetables are tender.

Remove the bay leaf and serve hot, garnished with fresh herbs if desired.

Notes

For a richer flavor, use a good quality red wine that you’d drink yourself. Don’t be shy with the mushrooms – the more varieties, the merrier! If using fresh herbs for garnish, chop them just before serving to preserve their flavor and aroma.

For a thicker stew, add a little more flour or reduce the liquid.

You can also customize the mixed vegetables to your liking or what’s in season. Leftovers store well in the fridge for up to 3 days or freeze for 2 months.

Reheat gently over low heat, stirring occasionally.