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A flavorful, piping sizzling bowl of Mushroom Stew is meals to crave on a chilly, wintry day. This recipe is meaty and hearty with a mixture of mushrooms, leeks and savory herbs, and it wants only one pot and underneath half-hour to make. Serve it over pasta or with crusty bread.
The cooling climate units off a voracious yearning for vegan stews, like a comfortable vegetable stew or a deeply satisfying chickpea stew. When I’m in a rush and eager to eat one thing satisfying and comforting, this simple vegan mushroom stew recipe is a go-to. I’m so excited to share it with you.
This mushroom stew delivers extra taste than you thought potential in lower than half-hour and with a handful of substances that you simply seemingly have already got in your pantry.
It is a versatile recipe. Use no matter mushrooms you’ve available: a mixture of mushrooms works, as does only one form of mushroom. I like mixing wild mushrooms like shiitake and maitake with cremini or white button mushrooms, however go along with no matter you’ve in your fridge.
Including savory herbs, like sage or rosemary, creates an explosion of taste on this stew. You should use dried herbs or recent herbs: I sometimes use sage or rosemary and, generally, edible lavender.
Desk of Contents
Why you’ll love this recipe
- Flavorful and comfy. It is a hearty, meaty stew and it’s loaded with a lot taste regardless of a brief ingredient checklist.
- Straightforward weeknight recipe. The recipe comes collectively in a single pot in underneath half-hour, making it good for weeknights. Though it is particular sufficient you could serve it to impress friends.
- Make-ahead pleasant. Stews normally style higher the day after, as soon as the flavors have had an opportunity to merge, and this mushroom stew isn’t any exception. You may make it forward and retailer it within the fridge for as much as 4 days earlier than serving.
- Wholesome recipe. There is no such thing as a cream or butter and even gluten on this recipe, simply good-for-you veggies and herbs and heart-healthy olive oil.
- Nut-free, gluten-free and vegan. You may make the recipe soy-free by skipping the soy sauce.
Substances
- Further virgin olive oil. This coronary heart wholesome oil provides taste and deliciousness to the mushroom stew.
- Greens: leeks, mushrooms and tomatoes. You’ll be able to substitute the leeks with onions or shallots. Use any mushrooms you’ve available, together with portobello mushrooms, cremini mushrooms and wild mushrooms, like oyster mushrooms, lion’s mane mushrooms and chanterelles. I used a mixture of cremini mushrooms, shiitake mushrooms and maitake mushrooms. You can too use dried mushrooms. See FAQs for extra particulars.
- Herbs: garlic, dried rosemary, thyme, marjoram and recent parsley. You can too use sage and lavender on this recipe.
- Dry white wine. That is an optionally available ingredient and you’ll skip it. The alcohol cooks out of the recipe, however leaves behind wonderful taste.
- Umami substances: tomato paste and soy sauce (or tamari or liquid aminos).
- Rice flour. The flour helps thicken the stew. When you would like to make use of all-purpose flour, substitute with an equal amount.
- Mushroom inventory or vegetable inventory. Water is okay if you do not have both. When you use dried mushrooms, use the inventory from reconstituting the mushrooms.
5-star overview
We name it the “divine” sauce in our home. It’s sooo scrumptious and we make it nearly each week. Extremely suggest it!
-Petra
Serving options
Recipe FAQs
Sure. Dried mushrooms add fantastic, chewy texture to the stew. Reconstitute the dried mushrooms in a cup of sizzling, boiling water for half-hour, then drain them however reserve the inventory to be used within the stew.
You’ll be able to positively substitute recent herbs, when you have them available. The rule of thumb is to exchange a teaspoon of dried herbs with a tablespoon of recent herbs.
You’ll be able to add celery, carrots and bell peppers to this stew. Saute them with the leeks or onions.
You’ll be able to add a can of white beans to the recipe or cubed tofu to bump up the protein on this recipe.
Storage directions
- Refrigerate: Retailer the stew within the fridge for as much as 4 days in an air-tight container.
- Freeze: You’ll be able to freeze the stew in a freezer-safe container for as much as three months.
- Reheat: Thaw and reheat the stew on the stovetop or within the microwave.
Extra scrumptious mushroom recipes
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Mushroom Stew Recipe
A flavorful, piping sizzling Mushroom Stew. This recipe is meaty and hearty with a mixture of mushrooms, leeks and savory herbs, and it wants only one pot and underneath half-hour to make. Serve it over pasta or with crusty bread.
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Servings: 4 servings
Energy: 109kcal
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Directions
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Place olive oil, leeks and garlic in a saute pan or skillet. Season with salt and floor black pepper. Saute till the leeks are delicate, about 5 minutes, over medium warmth.
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Stir within the diced tomato, tomato paste and wine, if utilizing, and blend nicely. When all seen liquid within the pan has evaporated, add the rice flour to the pan and blend it in. The greens ought to shortly take up all of the flour.
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Add the mushrooms to the pan and blend nicely. Let the mushrooms prepare dinner for about 5 minutes, stirring often.
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Stir within the dried herbs and mushroom inventory or vegetable inventory or water. Combine nicely, cowl, and let the stew prepare dinner for five minutes to thicken and for the flavors to meld. Examine for salt and peppers and add extra if wanted.
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Stir within the parsley and blend it in. Serve the mushroom stew sizzling or heat.
Vitamin
Energy: 109kcal | Carbohydrates: 13g | Protein: 6g | Fats: 4g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Potassium: 572mg | Fiber: 2g | Sugar: 5g | Vitamin A: 876IU | Vitamin C: 14mg | Calcium: 42mg | Iron: 2mg
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