Savory Mushroom Stew Recipe

When it comes to comfort food, stews just may be at the top of the favorite list for many. The slow simmering process allows the flavors to meld together, creating a rich and robust taste that warms both the body and the soul. With lots of variations, it's easy to customize to suit personal preferences and dietary restrictions. This savory mushroom stew is perfect for those choosing meals in the plant-based category but even for those who are omnivores. 

Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "I eat soups and stews year-round because I love how easy they are to cook and how satisfying they are to eat. This recipe comes together quickly and is full of hearty ingredients and lots of savory umami flavor. I also love that it's a great meal prep recipe. You can make it on the weekend and have it all week when you are tight on time."

Gather the ingredients for savory mushroom stew

To make this recipe, we'll need to pick up quite a few items from the produce department. Grab an onion, garlic, carrots, celery, yellow potatoes, mushrooms (any type or combination), and some fresh sage, parsley, or basil. Then moving on over to the dry goods aisle, pick up some avocado oil, salt, oregano, thyme, bay leaves, all-purpose flour, balsamic vinegar, soy sauce, red lentils, vegetable broth, and tomato sauce. "Make sure to use red lentils as they have a different cook time than the green or brown lentils. I love using soy sauce whenever I'm cooking with mushrooms. It adds an extra savory touch," Hahn shares. "If you want to make this recipe gluten-free you can use Tamari soy sauce and any gluten-free flour," Hahn goes on to say.

Prepare the vegetables

To start us out, pull out a large chopping knife and cutting board. We need to get all of our veggies ready to cook. Chop the onion, garlic, carrots, celery, and potatoes. Cut the mushrooms in half or quarter them if they are large.

Sauté the vegetables

Now that the heavy lifting is done and everything is ready to go, add the oil to a large pot and bring the heat to medium high. Add the onion, garlic, carrots, and celery. Cook for 8 minutes stirring frequently. Your kitchen will be filled with the delicious smell of the aromatics. Now go ahead and add the mushrooms, salt, oregano, and thyme. Cook for 5 minutes stirring frequently, then add the flour and stir to coat.

Add the remaining ingredients, simmer and serve

The final step in this easy recipe is to add in the remaining ingredients. Go ahead and add the balsamic vinegar, soy sauce, lentils, broth, tomato sauce, and bay leaf. Bring to a boil, then lower to a simmer for 30 minutes or until the potatoes and lentils are cooked. Remove the bay leaf and top with freshly chopped sage, parsley, or basil. This stew pairs nicely with some fresh bread or this crunchy greens and bread salad. So, winter or summer you'll come back to this recipe time and time again to make dinner in a snap and get that cozy stew feeling!

Savory Mushroom Stew Recipe
No Ratings
Learn how to make this filling stew that's loaded with potatoes, lentils, and mushrooms.
Prep Time
10
minutes
Cook Time
33
minutes
Servings
4
Servings
stew in small bowls with bread
Total time: 43 minutes
Ingredients
  • 1 onion
  • 3 cloves garlic
  • 2 carrots
  • 2 stalks celery
  • 8 small yellow potatoes
  • 2 boxes (8 ounces) mushrooms
  • 1 tablespoon avocado oil
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 2 tablespoons all-purpose flour
  • ¼ cup balsamic vinegar
  • 2 tablespoons soy sauce
  • 1 cup dry red lentils
  • 3 cups vegetable broth
  • 1 can (14 ounces) tomato sauce
  • 1 bay leaf
  • 8 sage leaves, parsley, or fresh basil
Directions
  1. Chop the onion, garlic, carrots, celery, and potatoes. Cut the mushrooms in half or quarter if they are large.
  2. Add the oil to a large pot and bring the heat to medium high. Add the onion, garlic, carrots, and celery. Cook for 8 minutes stirring frequently.
  3. Add the mushrooms, salt, oregano, and thyme. Cook for 5 minutes stirring frequently, then add the flour and stir to coat.
  4. Now add the balsamic vinegar, soy sauce, lentils, broth, tomato sauce, and bay leaf. Bring to a boil, then lower to a simmer for 30 minutes or until the potatoes and lentils are cooked.
  5. Remove the bay leaf and top with freshly chopped sage, parsley, or basil.
Nutrition
Calories per Serving 565
Total Fat 5.1 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 110.9 g
Dietary Fiber 16.5 g
Total Sugars 14.0 g
Sodium 1,587.2 mg
Protein 23.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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