This Hearty Vegan Mushroom stew will hit the spot for those cold fall and winter nights when you want to just curl up with a blanket and binge some Netflix. The mushrooms give this a rich complex flavor, while the potatoes keep you full and satisfied. Perfect for a weeknight dinner.
What kind of mushrooms should I use in this vegan mushroom stew?
This dish is very flexible, so you could really use any type of mushroom you wanted. Here I have used a mix of cremini and oyster mushrooms. The oyster mushrooms are fun because they can be torn into pieces that mimic shredded beef, however, they can be hard to find in some grocery stores. Shitake are nice as well because they have a very meaty texture and are usually easily accessible. Or you can use all cremini, which are more easily accessible, and it still comes out just as good. Portabello is also an option that is easy to find, and they and can be cut into smaller pieces.
Do you have to sauté the mushrooms first?
This step is not absolutely necessary, but it does bring out a bit more of the richness of the mushroom flavor. However, if you’re feeling like you want to keep things simple, just add them in at the same time you add in the celery and carrots.
Do you need to use oil to sauté the mushrooms?
Surprisingly, no! It helps here that I have used a ceramic bottom pan which is somewhat non-stick, but it works just as well in stainless steel. The mushrooms begin to release water after a few minutes which lifts them from the bottom of the pan. Pressing the mushrooms down with the back of a spoon or spatula also helps them to release water and brown.
Here’s some fabulous tips from Forks over Knives about how to sauté without oil.
What is mushroom seasoning and is it necessary?
Mushroom seasoning is generally a spice blend of several different types of mushrooms and herbs that compliment mushrooms well. It’s a great addition to a vegan kitchen, because it is extremely versatile and can be used to add that umami flavor in all types of dishes. Trader Joe’s makes a nice one, and you could easily find one at a gourmet grocer or online.
It is not absolutely necessary for this dish though, so don’t let it deter you from making this. If you don’t have any in your kitchen, simply leave it out.
-If you do not wish to use bouillon paste or powder, substituting the water with 4 cups of vegetable broth works great.
-If you want to kick this dish up another notch, you can add a 1/2 cup of red wine right before you would add in the water or broth. Let the wine cook off for a couple minutes before adding the water/broth. This will give this dish even more depth of flavor, although many people prefer to cook with out alcohol, so I like to give the base recipe without it.
Is this Gluten Free?
Flour is used as a thickening agent in this recipe, but it really doesn’t matter what type of flour you use. If you want to make this gluten free, just substitute your favorite gluten free flour and you’re good to go!
I am generally not a fan of the cold, but It’s dishes like these that get me through the winter! This dish would be great as well to serve to friends and family who are non-veg, as they will recognize the flavors and find it extremely satisfying. Let me know what you think of this one. It’s definitely on our regular rotation!
Hearty Vegan Mushroom Stew
- 5 cups mushrooms Can do all cremini, or a mixture of cremini and shitake and/or oyster
- 1 large onion
- 6 large garlic cloves
- 4 large carrots chopped into large pieces about 2 cups
- 3 stalks of celery chopped into large pieces about 2 cups
- 4 tbsp tomato paste
- 4 tsp Better than boillon paste can subsitute other type of bouillon or 4 cups of vegetable broth
- 1/4 cup flour use Gluten free flour for GF
- 3 cups potatoes in 1-2" pieces Yukon gold or red potatoes
- 1 tbsp dried rosemary use 2 sprigs of fresh rosemary for an extra pop of flavor
- 1 tsp thyme
- 1 tbsp Mushroom seasoning (optional) I used Trader Joes brand
- 1 tsp smoked paprika
- 1 tsp garlic powder omit if you don't like a very garlicky flavor
- 1/2 tsp liquid smoke (optional) adds a bit more depth of flavor
- Salt & pepper to taste
- Add chopped mushrooms to a large heavy bottom pan or dutch oven and sauté on medium heat, flipping after about 5 minutes and occasionally pressing down with spatula or back of spoon. No need to add oil or water here.
- While your mushrooms are sautéing, prep your other veggies. When mushrooms are nicely browned and fragrant, remove from pan and set aside.
- Add your onion to the pan and sauté for a few minutes until they are browning slightly. Add garlic and sauté for another 1 minute until fragrant.
- Add celery and carrots and sauté until softened a bit. Then add your mushrooms back to the pot. You may need to add a dash of water here if things start to stick to the pan.
- Then add your tomato paste and better than bouillon paste (if using instead of broth) and stir to coat the veggies. After about a minute, add the flour and continue to stir until veggies are well coated in the flour mixture.
- Slowly add in your 4 cups of water or veggie broth, making sure to stir continously to break up any clumps of flour.
- Add potatoes and remaining ingredients to the pan and bring to a boil. Reduce heat and simmer on low for about 35-45 minutes, until potatoes are tender. Stir occasionally to prevent sticking at the bottom of the pan.
- Add salt and pepper to taste and enjoy on it's own, or with some good quality crusty bread.