Sometimes life gives you mushrooms on the cheap. It doesn’t happen often, but when it does, try this hearty whole food plant-based mushroom stew. It’s comforting, substantial, and rich.
Try not to omit the dried mushrooms. The water from the brief pre-soak gets added back to the stew. The chewy dried-mushroom texture is a fine substitute for the firm bite often missing from vegan cooking.
Serve This Whole Food Plant-Based Mushroom Stew Over . . .
This recipe is so flexible you can serve it over most any hearty grain — bulgur, farro, and brown rice all work. Over a baked potato this mushroom stew is like your granny’s kitchen if your granny lived in the woods and knew how to hunt mushrooms.
I’ve had it over polenta and over quinoa. I loved the corn and mushroom flavor combo, but the quinoa (flavor and grain) got lost in this mushroom stew’s bold flavors.
This recipe was inspired by America’s Test Kitchen’s mushroom stew from their informative cookbook, Vegan for Everybody.Print
This mixed mushroom stew comes together quickly and is best served over a hearty grain — brown rice, farro, or bulgur. Cooking grains over vegetable stock gives an added flavor kick. It’s also delicious over a baked potato, or over whole-grain pasta.
1 pound portabello mushroom caps, cut in half and then sliced to 1/2 inch thick
18 ounces fresh mixed mushrooms of choice
1 yellow onion, chopped
4 garlic cloves, minced finely or grated
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1/2 ounce dried mushrooms of any type
1/3 cup red wine
1 tablespoon tomato paste thinned in 1/3 cup water or vegetable stock
1 tablespoons fresh parsley, chopped 1/4 teaspoon black pepper salt to taste
Add all the fresh mushrooms to a microwave-safe bowl and microwave on high for about 7 minutes. When cool enough to handle, drain the mushroom liquid into a separate bowl and reserve.
Soak the dried mushrooms in 1/2 cup warm water for 15 minutes. Set aside.
Preheat a dutch oven or large sauté pan on the stovetop. We will be sautéing in water or vegetable stock. When the pan is hot, add the water/stock and then add the onions to the pan. Sauté for about 5 minutes until the onions are soft with some brown spots. Brown bits are fine, but if the onions start to stick, add a couple more tablespoons of water or broth.
Drain the dried mushroom and reserve the soaking liquid. Add the pre-soaked and drained dried mushrooms to the pan and stir for another minute or two.
Add the mixed fresh mushrooms to the pan and sauté, stirring often, for about 7 minutes until the mushrooms are lightly browned.
Add the minced garlic and thyme to the pan and cook until you can smell them — about 20 seconds.
Carefully add the red wine to the pan and quickly scrape up any stuck-to-the-pan brown bits.
Add all the reserved mushroom juice from both the microwaved fresh mushrooms and the dried mushroom soaking liquid. Stir to combine.
Add the thinned tomato paste and incorporate.
Gently simmer the works for about 10 minutes, until the liquid in the pan is thickened and saucy.
Turn off the heat and stir in parsley, pepper and salt to taste.
Serve over grain, pasta, or baked potato.
This recipe serves 4 hungry souls heartily. A crisp side salad dressed in simple vinaigrette works to complete a dinner.
- Category: Mains
- Serving Size: 1 1/2 cups
Keywords: mixed mushrooms