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Simple Recipes for Every Day

Mushroom Stew

a bowl of homemade mushroom stew made with mushrooms, potatoes, peas, and onions served with crusty bread
  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  40 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, diced
  • 2 pounds mixed mushrooms, such as cremini, chanterelles, oyster or portobello
  • 4 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ¾ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 4 cups vegetable broth
  • 1 teaspoon vegetable bouillon
  • ¼ teaspoon freshly cracked black pepper
  • 1 teaspoon chopped fresh thyme leaves
  • 1 bay leaf
  • ½ teaspoon red pepper flakes
  • 1 ½ pounds russet potatoes, peeled and cut into 1-inch pieces
  • 2 tablespoons salted butter
  • ½ cup frozen peas
  • ¼ cup flat leaf parsley, finely chopped

Method

  1. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is glistening add the onions and cook until beginning to soften, about 3 minutes. Add in half of the mushrooms, the garlic and the salt. Cook, stirring often, until the mushrooms begin to soften, about 5 minutes.

  2. Add the wine and bring to a boil over high heat. Reduce the heat to low and simmer until the wine has reduced by 1/3, about 8 minutes.

  3. Add the broth, bouillon, pepper, thyme, bay leaf, red pepper flakes and potatoes, stirring to combine. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

  4. Meanwhile, melt the butter in a large skillet over medium heat. Once the butter is sizzling add the remaining mushrooms and cook, stirring often, until golden brown, about 5 minutes. Remove from heat.

  5. Stir the peas, parsley and browned mushrooms into the stew. Serve warm with crusty bread alongside.