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Home » Main Course » Mushroom Stew

Mushroom Stew

17 Comments By Nourish Plate on February 22, 2020 | updated December 4, 2022

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Mushroom Stew

This mushroom stew is a hearty, family-friendly, easy, one-pot meal that is ready in less than 30 minutes. You can eat it all year round and it goes well with pasta, quinoa, rice or mashed potatoes.

This recipe is vegan, low-fat, and can be made gluten-free.

Mushroom Stew served with mashed potatoes

Table of Contents

  • Mushroom Stew Ingredients
  • Tools Needed to Make This Recipe
  • How to Make Mushroom Stew
  • What Kind of Mushrooms Can I Use?
  • Can I Add More Veg or Beans to This Recipe?
  • How to Make This Gluten-Free?
  • How to Store This Mushroom Stew?
  • Mushroom Stew
    • Equipment
    • Ingredients
    • Instructions
    • Video
    • Notes
    • Nutrition
      • did you make this recipe?
    • You may also like…

Mushroom Stew Ingredients

To make this recipe, you will need the following ingredients:

  • Mushrooms – sliced
  • Onion – diced
  • Carrots – peeled and diced
  • Garlic – minced
  • Vegetable stock
  • Canola oil (rapeseed oil in the UK)
  • Soy sauce or tamari sauce
  • All-purpose flour
  • Fresh tomatoes – diced
  • Oregano – dried
  • Fresh parsley – to garnish

Tools Needed to Make This Recipe

The tools that I used to make this recipe are:

  • Medium-sized cast iron pot – I used this pot
  • Sharp knife to slice the vegetables
  • Wooden spoon
  • Measuring spoons – these are my fav and I use them all the time!
  • Measuring cup – to make sure that you’re getting the measurements right.

How to Make Mushroom Stew

This is a very easy and delicious recipe that you’re going to love. Here’s how to make it:

  • Heat oil in a medium-sized pot. Sauté the onion on medium heat until they’re soft and translucent.
  • Add the diced carrots and cook for a couple of minutes.
  • Then, add minced garlic and cook for one minute until it’s fragrant and golden.
  • Add flour and mix well. The mixture will become sticky and that’s exactly how you want it to be.
  • Then add sliced mushroom and tomatoes and cook for 2-3 minutes.
Step showing how to cook Mushroom Stew
  • Cover with vegetable stock and add reduced-sodium soy sauce.
  • Add oregano or any herb that you’re using, cover the pot and simmer until the carrots are softened. Then open the lid continue to cook until the liquids are reduced a little.
Mushroom Stew being cooked in a pot
  • Have a taste, and adjust the seasonings to your preference. I recommend that you use reduced-sodium soy sauce and might need to add a little bit of salt, but if you’re using regular soy sauce, then it will probably be salty enough.
Mushroom's Stew thick texture
  • Serve warm over vegan mashed potatoes, sweet mashed potatoes, quinoa, rice, or with warmed up naan bread. Garnish with fresh parsley for color.
Mushroom Stew in a bowl with a fork on the side

What Kind of Mushrooms Can I Use?

I used chestnut/cremini mushrooms to make this, but feel free to use any kind of mushrooms that you like. I’ve used button mushrooms in the past, and shitake mushrooms also work great.

If you would also like to add dried porcini mushrooms or any type of wild mushrooms, make sure that you soak them in water for at least 30 minutes prior to cooking.

Can I Add More Veg or Beans to This Recipe?

You sure can. Add diced potatoes, sweet potatoes, celery, or even beans like kidney beans, chickpeas, black beans. This mushroom stew is so versatile and can be easily adjusted to what you like best.

How to Make This Gluten-Free?

The only ingredient that contains gluten in this recipe is flour. Substitute it with corn starch and that will make the dish gluten-free.

Mushroom Stew served with mashed potatoes

How to Store This Mushroom Stew?

Store in the fridge in an airtight container for up to 5 days. To reheat, just add as much as you need to a small pot and warm it up over the stovetop or in the microwave.

You can freeze portions of this mushroom stew in freezer bags, or freezer-safe containers for up to 3 months.

For more delicious and healthy recipes, check out this Lentil Dahl recipe. And for more delicious and nourishing recipe ideas, click here.

Did you make this? Be sure to rate this recipe, leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
Recipe
5 from 87 votes
click the stars to rate!

Mushroom Stew

Print Recipe
Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
4
This mushroom stew is a hearty, family-friendly, easy, one-pot meal that is ready in less than 30 minutes. You can eat it all year round and it goes well with pasta, quinoa, rice or mashed potatoes.
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Equipment

  • Medium cast iron pot
  • Sharp knife
  • Wooden spoon
  • Measuring spoons
  • Measuring cup

Ingredients

  • 1 tablespoon canola oil or any vegetable oil
  • 1 onion diced
  • 2 carrots diced
  • 2 garlic cloves minced
  • 1 tablespoon all-purpose flour or corn starch if gluten-free
  • 3 tomatoes diced
  • 1 pound (450 grams) mushrooms sliced
  • 1 ½ cups (350 ml) vegetable stock
  • 1 tablespoon soy sauce reduced-sodium (or tamari if gluten-free)
  • 1 teaspoon oregano dried
  • 1 tablespoon parsley fresh, to garnish

Instructions

  • Heat oil in a medium pan.
  • Add onion and cook until it becomes soft and translucent.
  • Add carrots and cook for a couple of minutes.
  • Add minced garlic and cook for a minute or until it's fragrant and turns golden.
  • Add flour and mix well (or corn starch if gluten-free).
  • Then add tomatoes and sliced mushrooms, and cover with vegetable stock.
  • Add soy sauce (or tamari if gluten-free).
  • Add oregano or any herb using, and simmer covered for 5 minutes or until the carrots are softened.
  • Taste the stew and adjust the seasonings to your preference.
  • Serve hot and garnish with fresh parsley.

Video

Notes

  • You can substitute flour with corn starch to make this recipe gluten-free.

Nutrition

Calories: 114kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 637mg | Potassium: 727mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6136IU | Vitamin C: 21mg | Calcium: 40mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

did you make this recipe?

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    Comments & Reviews

  1. Christina says

    January 29, 2023

    5 stars
    Delicious!!! This was amazing! I used cremini mushrooms since that’s all I had. I omitted the tomatoes because hubby can’t eat them and used beef stock. Will definitely be making this again!!

    Reply
  2. Sheri says

    April 22, 2022

    We loved this soup, it was delicious. I was glad I doubled the recipe so we had leftovers. Serving it over mashed potatoes was a really great choice. We’ll definitely be making this again.

    Reply
  3. Eoin says

    September 2, 2021

    Me likey!! Mash is my favouriteeee

    Reply
  4. Patricia says

    June 26, 2021

    5 stars
    It is delicious! Thank you for sharing it with us.

    Reply
  5. Haley S says

    March 21, 2021

    What is the serving size ? in cups maybe ?

    Reply
    • Diana says

      March 24, 2021

      Sorry, I’m not sure how many cups, but for me, it makes about 4 (not so large) servings.

      Reply
  6. J Duncan says

    February 9, 2021

    5 stars
    I actually grated the onion and carrots so kiddo wouldn’t notice. I also used coco aminos in place of soy. Made a lot! Tomorrow I will add venison to the left overs and it will be delicious. It’s already delicious!!

    Reply
  7. jasper g says

    February 1, 2021

    5 stars
    yumY this was so good!! 😀

    Reply
  8. Heidi says

    January 20, 2021

    How many servings for this to be 114 calories?

    Reply
    • Diana says

      January 21, 2021

      4 small servings.

      Reply
  9. Joyce says

    January 10, 2021

    5 stars
    Superb!

    Reply
  10. VALERIE says

    January 9, 2021

    Should be good over polenta too

    Reply
  11. Mark says

    January 5, 2021

    Just throw 1 lb venison in there. And push it up a couple notches

    Reply
    • VALERIE says

      January 9, 2021

      Wow – that’s an awesome idea

      Reply
  12. Julie farley says

    December 28, 2020

    5 stars
    Loved it big yum

    Reply
    • VALERIE says

      January 9, 2021

      Should be good over polenta too

      Reply
  13. Kootie says

    November 12, 2020

    5 stars
    This was a good, quick vegan meal. Used portabella mushrooms I had leftover from the vegan mushroom tacos.

    Thank you

    Reply

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