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

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.

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.

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.

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.

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!