Mushroom Stew
This Mushroom Stew is a warm hug in a bowl, filled with earthy flavors and nourishing ingredients that remind me of cozy evenings spent with loved ones.
I have a soft spot for this Mushroom Stew because it combines my love for mushrooms and hearty, comforting meals.
Growing up, my grandma would make a similar stew, and I’ve put my own plant-based twist on it.
The aroma that fills my kitchen while it’s simmering is pure magic; it brings back so many lovely memories.
Plus, it’s a fantastic way to warm up on chilly days!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
You can really mix up the mushrooms based on what you have on hand. Shiitake or portobello would be fantastic as well! If you're not a fan of kale, feel free to swap it out for spinach or any leafy green you prefer.
Tips & Notes
- •I keep my herbs in a glass jar; they stay fresh for days and make it easy to grab what I need.
- •If you want a thicker stew, you can blend a portion of it and then stir it back in for a creamier texture.
Recipe Variations
- •Sometimes I add a splash of red wine for an extra depth of flavor.
- •If I’m feeling adventurous, I might toss in some lentils for added protein and heartiness.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 5 days. It also freezes beautifully, so you can enjoy a bowl of warmth anytime!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! This stew keeps well in the fridge for a few days, and the flavors only get better over time.
What can I serve with this stew?
I love serving it with crusty whole-grain bread or over a bed of quinoa for added protein.
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This Mushroom Stew is a warm hug in a bowl, filled with earthy flavors and nourishing ingredients that remind me of cozy evenings spent with loved ones.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it's translucent.
- 2
Stir in the minced garlic, diced carrots, and celery. Cook for another 3-4 minutes until the veggies start to soften.
- 3
Next, add in the sliced button and cremini mushrooms. Stir well and let them cook down for about 5 minutes, until they're nice and tender.
- 4
Sprinkle in the dried thyme and mix it all together. Then, pour in the vegetable broth and add the bay leaf.
- 5
Bring the stew to a gentle boil, then reduce the heat to low and let it simmer for about 25 minutes.
- 6
After simmering, stir in the canned diced tomatoes and chopped kale. Cook for an additional 5-10 minutes until the kale wilts and everything is heated through.
- 7
Season with salt and black pepper to taste. Remove the bay leaf before serving.
- 8
Ladle the stew into bowls and garnish with fresh parsley if you like. Enjoy!
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