Mushroom Stew

5 from 15 votes

This easy 30 minute Mushroom Stew is perfect for a cozy family dinner that everyone will love! It makes excellent comfort food full of rich umami and savory flavors in just one pot.

Prep Time5

Cook Time20

Course: Comfort Food, dinner

Cuisine: American

Diet: Gluten Free, Vegan

Servings: people

Calories: 98kcal

Author: Prajakta Sukhatme

Cost: $5

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.

Additional Flavors

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.

Nutrition