Mushroom Stew

Calling all fun guys! This mushroom stew is packed with fungi’s full depth of umami flavor. Cooked with white wine and fresh herbs, it’s a treat for the senses.

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a bowl of homemade mushroom stew made with mushrooms, potatoes, peas, and onions served with crusty bread

Photography by Gayle McLeod

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Make Room For This Stew With Mushrooms!

When you’re looking for a filling vegetarian meal, this recipe for mushroom stew checks all of the boxes. We cook two pounds of mushrooms in an herbaceous broth with white wine, and add potatoes and peas. Might we recommend some sort of warm and crusty bread to sop it all up? If you end up with leftovers, these mushrooms in stew can also be served atop toast with a fried egg for a delicious savory breakfast!

olive oil, onion, mushrooms, garlic, white wine, vegetable broth, spices, potatoes, and peas in bowls for mushroom stew

How Can I Cook Mushrooms?

Unlocking the umami goodness of mushrooms is quite easy. First, start by removing any dirt from the mushrooms with a brush. If the mushrooms have a lot of dirt stuck to them, you can rinse them in water, but the goal is to keep them as dry as possible since mushrooms absorb water. Once cleaned, heat oil or butter over medium high heat, and add mushrooms in a single layer. You don’t want to overcrowd the mushrooms in the pan, because they’ll just steam, and we want them to develop a nice golden brown color. Once mushrooms cook on one side, you can give them a stir to make sure their entire surface has a chance to brown. Our main mushroom advice: keep ‘em dry and give ‘em space!

onions, garlic and mushrooms being cooked in olive oil in a skillet

mushroom stew being cooked in a pot made with mushrooms, potatoes, spices, wine and vegetable stock

peas being added to mushroom stew being cooked in a pot made with mushrooms, potatoes, spices, wine and vegetable stock

How To Make Mushroom Stew

The mushroom magic starts by cooking an onion until soft in a large pot. When that’s soft, add half of the mushrooms and garlic.
Add the white wine and reduce it by first bringing it to a boil, and then simmering for about eight minutes.
Create the liquid base by adding broth, bouillon, and spices.
Add the potatoes and bring to a boil again, and then reducing to a simmer for another twenty minutes, or until the potatoes are tender.
Meanwhile, we’ll brown the second batch of mushrooms in butter. Looking to make vegan mushroom stew? You can sub vegan butter here, to make the stewed mushrooms vegan! The mushrooms will release their liquid, and should turn a lovely golden brown color.
Finish by stirring in the peas, parsley and browned mushrooms into the stew.

a pot of homemade mushroom stew made with mushrooms, potatoes, peas, onions, spices, vegetable stock and white wine

Tools You’ll Need

A sharp knife for chopping
A cutting board
A large Dutch oven or heavy pot
A good spoon for stirring

We’ve Got More Shrooms Where That Came From

We love centering a meal around mushrooms. Here’s a few more fabulous fungi recipes:

Share Your Mushroom Stew With Us, Or At Least Some Pictures Of It!

Did you make our mushroom stew recipe? We love to see your pictures! Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Mushroom Stew

Originally published: November 1, 2022

Serves: 6
Prep Time: 20 min
Cook Time: 40 min
Calories: 272

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Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
2 pounds mixed mushrooms, such as cremini, chanterelles, oyster or portobello
4 garlic cloves, minced
½ teaspoon kosher salt
¾ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
4 cups vegetable broth
1 teaspoon vegetable bouillon
¼ teaspoon freshly cracked black pepper
1 teaspoon chopped fresh thyme leaves
1 bay leaf
½ teaspoon red pepper flakes
1 ½ pounds russet potatoes, peeled and cut into 1-inch pieces
2 tablespoons salted butter
½ cup frozen peas
¼ cup flat leaf parsley, finely chopped

Method

Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is glistening add the onions and cook until beginning to soften, about 3 minutes. Add in half of the mushrooms, the garlic and the salt. Cook, stirring often, until the mushrooms begin to soften, about 5 minutes.
Add the wine and bring to a boil over high heat. Reduce the heat to low and simmer until the wine has reduced by 1/3, about 8 minutes.
Add the broth, bouillon, pepper, thyme, bay leaf, red pepper flakes and potatoes, stirring to combine. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
Meanwhile, melt the butter in a large skillet over medium heat. Once the butter is sizzling add the remaining mushrooms and cook, stirring often, until golden brown, about 5 minutes. Remove from heat.
Stir the peas, parsley and browned mushrooms into the stew. Serve warm with crusty bread alongside.