Mushroom Stew Recipe


This chunky vegetarian mushroom stew is the perfect comforting meal for the snowy weather. Serve it over mashed potatoes or with warm, buttery cheddar cheese buns. 


  • 1 package button mushrooms
  • 1/2 package cremini mushrooms
  • 1/2 package oyster & shiitake mushrooms
  • 1/2 white onion
  • 2 medium carrots
  • 1 large leek
  • 3 tbsp minced garlic
  • 4 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tbsp flour
  • 1.5 cups vegetable broth
  • 1 cup dry red wine
  • Salt and pepper, to taste


Chop up all of the vegetables. Heat 2 tbsp olive oil in a skillet. Add the mushrooms and onion. Let caramelize for 3 minutes. Season with salt and pepper. Add the remaining olive oil. Then add the carrots, leek, and garlic. Sauté for 5 minutes on low. Add the tomato paste and flour and stir well. Now add the vegetable broth and red wine. Bring to a simmer then cook on low for 30 minutes, stirring often. Serve over mashed potatoes or with warm, buttered cheddar cheese buns.