Mushroom Stew

Yesterday, I decided to revise one of my favorite crockpot meals, mushroom stew. Although I love the original recipe, I thought it needed a new and improved recipe. Mushroom stew is so hearty; you won't believe how delicious it is.

As a child, I remember my grandma’s hearty, thick beef stew and the distinct smell when I walked into her house. My sister and I fought over the soft greek bread my grandma baked to dip in the stew.

Since transitioning to a plant-based diet and cooking without oil and fats, I realized herbs and spices bring the flavors of natural, whole foods out. In fact, the right combination of flavors creates a fat-free, vegan version of my childhood favorite foods!

What ingredients are in my favorite mushroom stew? 

• Portobello Mushrooms 
• Baby Red Potatoes
• Celery, cut into equal but sized chunks.
• Carrots
• Garlic
• Onion
• Peas (frozen)
• Organic Vegetable Broth, divided
• Tomato Paste 
• Wheat Flour
• Thyme
• Rosemary
• Bay Leaf
• Nutritional Yeast 
• Red Wine
• Garlic Powder
• Onion Powder
• Salt
• Pepper

One suggestion to ensure the vegetables cook evenly is to make sure all the vegetables are cut into equal bite-sized pieces. The onions, however, are diced and the garlic minced. 

How to make a thick and hearty sauce for mushroom stew

The true heart of any stew the choices of vegetables and the thick broth that baths the vegetables. The key to a thick broth is a combination of vegetable broth, tomato paste, flour, and a hint of red wine. The meat is easily replaced with portobello mushrooms, a hearty, healthy alternative to meat.

To avoid any flour clumps and still get a thick and creamy broth, using a high-speed blender is the key! 

Cooking Mushroom Stew in the crockpot or an Instant Pot!

Of course, the best part of this mushroom stew recipe is everything goes into the crockpot, and it cooks while you are away. Choose to cook it 4-6 hours on high, or 8-10 hours on low. 

Although I love my crockpot, the stew can also be made in an instant pot with a few adjustments to the original recipe. 

INSTANT POT COOKING

• Set your Instant Pot to sauté and add the broth.
• Once heated, add the onions and sauté until softened, about 3-4 minutes.
• Add the mushrooms and cook for another 2-3 minutes.
• Add thyme and rosemary.
• Add the seasonings and stir to coat the mushrooms and onions.
• Add tomato paste and stir again. Add the remaining broth and stir to combine everything, be sure to scrape up any bits stuck to the bottom of the pot.
• Add carrots, potatoes, celery, and stir once again. Cancel saute function.
• Add bay leaf, place and lock lid onto the pot, and close the pressure release valve. Set to pressure cook for 12 minutes.
• The pot will take about 10 minutes or more to come to pressure.
• While the stew is pressure cooking, combine the flour with 2 cups of broth and blend in a blender. Set aside.
• When the pressure cooking time has ended, press cancels and open the pressure release valve to release the pressure manually.
• Once pressure has been released, and the float valve pin has dropped, slowly unlock and remove the lid.
• Remove the bay leaf, thyme stem, and rosemary and stir the mixture, so everything recombines.
• Stir the blended flour mixture into the stew.
• Now, add the red wine. 
• Then, add the frozen peas.
• Garnish with chopped fresh parsley.

Freezing Vegan Mushroom Stew

If you need smaller servings, consider cutting the recipe in half, or freezing is always an option. I suggest using a solo cup to free individual servings for single people, then transferring each serving to a zip lock bag. As a result, thaw one serving at a time and then reheat in a pan or the microwave. 

Always remember to thaw the mushrooms stew completely before reheating to keep the vegetables fresh and tasty. 

When I walked in the door, I caught Paul leaning over the crockpot with a spoon. Apparently, the smell drew him to the crockpot, and he couldn’t wait to taste it. He added the peas for me but chose to take a few bites before I caught him.

After a long day, I can clearly attest to the incredible aroma as well as the taste. We both enjoyed a large bowl of stew, and we prepared three additional mugs of stew for tomorrow’s lunch.

With a few minutes of prep time and many fresh ingredients, you too can enjoy this simple recipe. We loved it.

Don't forget to serve with some crusty bread to sop every last bit of the mushroom stew. 

Do you love thick and hearty soups and stews? Check out these favorite recipes:

• Vegan Cream of Broccoli Soup
• Pasta Fagioli Soup
• Wild Rice Soup with Mushrooms
•  Minestrone Soup
• Vegetable Soup with Beans
• Hungarian Mushroom Soup
• Crockpot Split Pea Soup
• Tortilla Soup
• Creamy Vegetable Soup
• Cauliflower Potato Soup

📖 Recipe

Mushroom Stew

Kathy Carmichael

This savory, hearty mushroom stew is full of vegetables with a thick, creamy herbal broth. You won't believe how delicious this oil-free mushroom stew tastes. In fact, I suggest eating with thick crusty bread to soak up every last bit of the broth.

4.50 from 8 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 6 hrs

Total Time 6 hrs 10 mins

Course Soups

Cuisine American

Servings 8 serving

Calories 359 kcal

Equipment

• ▢
  Anthony's Premium Nutritional Yeast Flakes, 1lb, Fortified, Gluten Free, Non GMO, Vegan
• ▢
  NutriBullet Pro 900 Hi-Speed Blender/Mixer, 9-piece Set

Ingredients

  

1x2x3x

• ▢ 4 large Portobello Mushrooms cut into bite-sized pieces or 3 cups
• ▢ 12 Baby Red Potatoes cut in half or quartered (leave the skin on), depending on the potatoes' size. You can also use baby white potatoes if you prefer.
• ▢ 3 stalks Celery cut into equal but sized chunks
• ▢ 3 Carrots peeled and sliced into bite-sized pieces
• ▢ 2 cloves Garlic minced
• ▢ 1 large Onion diced
• ▢ 2 cups frozen Peas
• ▢ 6 cups Organic Vegetable Broth divided
• ▢ 12 ounces Tomato Paste
• ▢ ¼ cup Wheat Flour gluten-free, or flour of choice
• ▢ 2 sprigs whole Thyme
• ▢ ½ cup nutritional yeast
• ▢ 1 sprig whole Rosemary
• ▢ 1 Bay Leaf
• ▢ ¼ cup Red Wine
• ▢ 2 teaspoons Garlic Powder
• ▢ 2 teaspoons Onion Powder
• ▢ Adjust to taste Salt
• ▢ Adjust to taste Pepper

Instructions

 

Crockpot:

• Cut portobello mushrooms, onions, celery, carrots, and potatoes.
• Place in the bottom of the crockpot.
• Add thyme, bay leaf, and rosemary (leave whole so that they can be removed after cooking).
• DO NOT ADD FROZEN PEAS UNTIL THE END

PREPARE THE SAUCE SEPARATELY/FINISH

• In a high-speed blender, combine 2 cups vegetable broth, ¼ flour, and tomato paste (this is to help avoid getting lumps from the flour)
• Blender on high speed until blended.
• Pour into the crockpot on top of vegetables.
• Pour remaining vegetable broth over the top.
• Add red wine seasonings; stir.
• Cover; cook 4-6 hours on high or 8-10 hours on low.

BEFORE SERVING

• 30 minutes before serving, add frozen peas.
• Stir.
• Add salt and pepper to taste.
• Cover and lower temperature to serve mode.

GARNISH

• Parsley chopped
• Serve with crusty bread of your choice
• Instant Pot Directions
• Set your Instant Pot to sauté and add the broth.
• Once heated, add the onions and sauté until softened, about 3-4 minutes.
• Add the mushrooms and cook for another 2-3 minutes.
• Add thyme and rosemary.
• Add the seasonings and stir to coat the mushrooms and onions.
• Add tomato paste and stir again. Add the remaining broth and stir to combine everything, be sure to scrape up any bits that have stuck to the bottom of the pot.
• Add carrots, potatoes, celery, and stir once again. Cancel saute function.
  Add bay leaf, place and lock lid onto the pot, and close the pressure release valve.
• Set to pressure cook for 12 minutes.
• The pot will take about 10 minutes or more to come to pressure.
• While the stew is pressure cooking, make combine the flour with 2 cups of broth and blend in a blender. Set aside.
• When the pressure cooking time has ended, press cancels and open the pressure release valve to manually release the pressure.
• Once pressure has been released and the float valve pin has dropped, slowly unlock and remove the lid.
• Remove the bay leaf, thyme stem, and rosemary and stir the mixture so everything recombines.
• Stir the blended flour mixture into the stew.
• Now, add the red wine. 
• Then, add the frozen peas
• Garnish with chopped fresh parsley.

Notes

Freezing Vegan Mushroom Stew

If you need smaller servings, consider cutting the recipe in half, or freezing is always an option. I suggest using a solo cup to free individual servings for single people, then transferring each serving to a zip lock bag. As a result, thaw one serving at a time and then reheat in a pan or the microwave. 

Always remember to thaw the mushrooms stew completely before reheating to keep the vegetables fresh and tasty. 

Nutrition

Calories: 359kcalCarbohydrates: 77gProtein: 13gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gTrans Fat: 0.001gSodium: 1134mgPotassium: 2346mgFiber: 12gSugar: 16gVitamin A: 5226IUVitamin C: 55mgCalcium: 81mgIron: 5mg

Tried our recipe?Let us know how it was!

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me/