This easy 30-minute Mushroom Stew Recipe is perfect for a cozy family dinner that everyone will love! It makes delicious one pot comfort food full of rich umami and savory flavors. This simple mushroom stew recipe is vegan, gluten-free, nut free and soy free.
We cook Baby Bella Mushrooms in rich and savory broth along with carrots and other vegetables to make this Vegan Mushroom Stew. It is so earthy, rich, woodsy and delightful, that you can serve it from casual weeknight dinners to festive holiday meatless meals.
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Similar to Moroccan Lentil Stew , Butternut Squash and Black Bean Stew and Cabbage Stew, this hearty comforting creamy mushroom stew recipe is my go-to meal choice for easy weeknight dinners. It also is super inexpensive, pantry friendly and versatile recipe.
Ingredients
Mushrooms: I love to use baby Bella or cremini mushrooms. You can easily make this with regular white mushrooms, button mushrooms or sliced Portobello mushrooms. Mix of regular and wild mushrooms also works beautifully.
Carrots: Carrots are my favorite vegetable to add in this stew. They add a touch of sweetness and healthy nutrients.
Tomatoes : You can use fresh diced tomatoes or canned tomatoes. For thicker stew, tomato paste can also be used. Fire roasted tomatoes are good choice too.
Other Ingredients: Italian seasoning , coconut amino, minced garlic and onions are used for savory moreish taste. A little bit of flour is added to thicken the stew and give it a creamy texture. You can use rice flour or cornstarch to keep it gluten-free. Otherwise, all purpose flour also works. To make it keto friendly, use almond meal.
💡💡 Helpful Hint : Adjust the quantity of water or vegetable broth to make it thick or thin stew. Mushrooms release lot of water while cooking. So, I add only a quarter to half cup of liquid. If you prefer thinner soup like consistency, add 1 cup of liquid while cooking.
Pro Tip : Earthy and peppery herbs like sage, fresh rosemary, thyme, parsley or oregano work superbly well in heavier dishes with rich ingredients. So if possible, use fresh for garnish or dried herbs while cooking.
Substitutions
Vegetables : A variety of different vegetables can be added to the stew. Potatoes, squashes, zucchini, cauliflower are good options.
Other types of Mushrooms : You can use shiitake, morels, porcinis or oyster mushrooms to make this stew. However they tend to be pricy. So I prefer baby Bella or white button mushrooms
Protein : To amp up the protein, you can add cooked lentils, beans or tofu.
Richer flavor : Adding a splash of Red wine gives this stew a great intense flavor. Since I cook this as a family meal for kids, I do not use it but it is a great addition. You can also use Worcestershire Sauce, balsamic vinegar or a generous pinch of cocoa powder or instant coffee powder for complex earthy flavors.
I love to serve this Mushroom Vegetable Stew in a bowl over Instant Pot Mashed Potatoes for a satisfying meal. You can also serve it with a side of Air fryer Garlic Toast or Beet Arugula Salad.
How to Make Mushroom Stew Recipe
This is a very easy and delicious recipe that you’re going to love. Here’s how to make it:
Heat oil in a large pot. Add onions and garlic. Sprinkle some salt over it. Sauté the onion on medium heat until they’re soft and golden brown.
Add the diced carrots and seasoning and black pepper. Stir it for a couple of minutes.
Add tomatoes and flour or cornstarch. Mix well. The mixture will start to thicken.
Now add sliced mushroom and continue to sauté for 2-3 minutes.
Mix in vegetable stock and liquid coconut amino. Cover the pot with the lid and let it come to boil. Continue to simmer on medium heat until the carrots are softened. Open the lid. At this point, stew is ready. You can continue to cook it uncovered, if you want it to thicken a little more.
Mix well. Adjust the seasoning. Garnish with fresh herbs. Serve warm and enjoy!
Storage and Freezing
You can make a big batch and double or triple the recipe and use this for meatless meal prep. Store the leftovers in the fridge in an airtight container for up to 5 days.
Warm it up over the stovetop or in the microwave before serving. You can also freeze this mushroom stew in freezer bags, or freezer-safe containers for up to 3 months.
More Mushroom Recipes
I love cooking with mushrooms. These air fryer mushrooms are my favorite to serve as a quick low carb side. And this Creamy Mushroom Pasta is our dinnertime favorite. We also love these delicious recipes.
Recipe FAQs
Fresh Mushrooms are cooked in rich and savory broth along with carrots and other vegetables to make this vegetarian Mushroom Stew. It is so earthy, rich, woodsy and delightful.
Yes. This mushroom stew recipe is vegan and vegetarian. All varieties of mushrooms are vegetables. They do have a meaty and dense texture. These umami rich earthy mushrooms are perfect filler or bulking up options for vegan, meatless and vegetarian meals.
Mushrooms are low calorie, filling and healthy vegetable. They're rich in selenium, potassium, riboflavin, niacin, and vitamin D.
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📖 Recipe
Mushroom Stew Recipe
Equipment
- Dutch Oven
Ingredients
- 1 Tablespoon cooking oil I used olive oil
- 1 red onion diced
- 3 garlic cloves minced
- 2 carrots diced
- 1 teaspoon Italian Seasoning
- 1 Tablespoon flour I used rice flour. Cornstarch or all-purpose flour also works
- 3 tomatoes diced
- 1 pound mushrooms baby Bella, cremini or other, sliced
- ½ cup vegetable stock or water
- 2 Tablespoon liquid coconut amino soy sauce or tamari also works
- 2 Tablespoon herbs sage, thyme or oregano preferred
Instructions
- Heat oil in a medium-sized pot. Add onions and garlic. Sprinkle some salt over it. Sauté the onion on medium heat until they’re soft and golden brown.
- Add the diced carrots and seasoning. Sauté for a couple of minutes
- Add tomatoes and flour or cornstarch. Mix well. The mixture will start to thicken.
- Now add sliced mushroom and continue to sauté for 2-3 minutes.
- Mix in vegetable stock and liquid coconut amino. Cover the pot with the lid and simmer on medium heat until the carrots are softened.
- Open the lid. At this point, stew is ready. You can continue to cook it uncovered, if you want it to thicken a little more.
- Mix well. Adjust the seasoning. Garnish with fresh herbs. Serve warm and enjoy!
How to Make Instant Pot Mushroom Stew
- Press Sauté and start the Instant Pot. Once it displays hot, add oil. Let it warm up for 30 seconds. Add chopped onions and minced garlic. Sprinkle some salt and saute till onions get brown.
- Add the diced carrots and seasoning. Saute for a couple of minutes. Add tomatoes and flour or cornstarch. Mix well. The mixture will start to thicken.
- Now add sliced mushroom and continue to sauté for 2-3 minutes. Mix in vegetable stock and coconut amino. Cancel Sauté function.
- Close the lid and choose Manual or Pressure Cook for 3 minutes. Do a natural pressure release after it's done cooking.
- Open the lid. Mix well. Adjust the seasoning. Garnish with fresh herbs. Serve warm and enjoy!
Notes
Storage and Meal-prep
- You can make a big batch and double or triple the recipe and use this for meatless meal prep.
- Store the leftovers in the fridge in an airtight container for up to 5 days. Warm it up over the stovetop or in the microwave before serving.
- You can also freeze this mushroom stew in freezer bags, or freezer-safe containers for up to 3 months.
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Jeff Guziar
Fabulous! Thank you so much for this. Definitely what I needed on a cold night.
Jamie
This was so simple, quick and delicious. Thank you for sharing!!