Mushroom Stew
A hearty and comforting mushroom stew that warms your soul, easy to customize with your favorite veggies and mushrooms.
Ingredients
Main Ingredients
- 1.5 pounds Mushrooms, sliced or torn Cremini, white button, or a mix for variety.
- 1 each Onion, chopped
- 3 each Carrots, sliced
- 2 each Celery stalks, sliced Optional but nice.
- 4 cloves Garlic, minced
- 2 tablespoons Olive oil or butter
- 2 tablespoons Tomato paste For depth.
- 1 teaspoon Dried thyme or Italian seasoning
- 3 to 4 cups broth (veg or beef)
- 1 to 2 tablespoons soy sauce or tamari Optional for extra savory flavor.
- 2 tablespoons Flour or cornstarch slurry for thickening
- to taste each Salt and black pepper
- splash Cream or coconut milk Optional for a softer finish.
Instructions
Preparation
- Start with a big pot or Dutch oven. Warm the oil or butter, then add mushrooms in a single layer if possible.
- Let them sit for a couple of minutes to brown and release their moisture.
- Once golden, toss in the onion, carrots, and celery. Cook until the onion softens, about 5 minutes.
- Add garlic and tomato paste, stirring for a minute until the paste darkens slightly.
- Add thyme, broth, and soy sauce. Scrape the bottom of the pot to lift the browned bits.
- Bring to a gentle simmer and let it cook for 15 to 20 minutes until the carrots are tender.
- To thicken, sprinkle flour over the stew. Stir well and simmer for a few more minutes until it thickens.
- Adjust salt and pepper to taste. If desired, stir in a splash of cream before serving.
Notes
This stew stores well in the fridge for up to 4 days and in the freezer for up to 3 months. Reheat on the stove with a splash of broth if too thick.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 5gSugar: 4g