Mushroom Stew
ChampagneYogiMushroom Stew is one of my favourite fall dishes. It is an easy, savory, flavorful, hearty dish I crave on a cool Pacific Northwest Fall day.
Equally delicious served on it’s own, over a bed of rice, quinoa, or wilted greens.
Perfect for those crispy cold fall days, you know when you want to hunker down inside and cuddle up with a good book and a warm cup of tea.
Hello… comfort food!
Get creative with the mushrooms you use. Crimini mushrooms are in fact baby Portobello mushrooms. For this mushroom stew recipe, I used a combination of Shiitaki mushrooms for their incredible nutrient content and Portobello mushrooms for their texture and taste. I’ve also made it with only crimini mushrooms as that was all I had on hand.
On special occasions I’ve also made this recipe using slightly more exotic mushrooms. In the fall Oyster mushrooms and Chanterelles are abundant in Washington state. If you can get your hands on either of these varieties, I promise you will be in ‘shroom heaven!
I was out of russet potatoes when I made this last batch, so instead I used purple sweet potatoes which are equally delicious.
This is an easy plant based recipe to make for your meat loving friends. Mushrooms naturally provide a hearty, rich and chewy consistency. Packed full of a variety of veggies, you will easily hit your minimum intake of veggies with this dish.
We had leftovers so this morning my hubby enjoyed a hearty serving over a thick slice of gluten free bread for breakfast. However you choose to serve it, I hope you enjoy it as much as we do.
- 3 stalks celery, diced
- 3 large portobello mushrooms, roughly chopped or 3 cups of baby bellas
- 2 cups shitaki mushrooms, roughly chopped optional, you can use only portobello, baby bella's, or button mushrooms
- 2 carrots, peeled and diced
- 1 leak, finely chopped
- 1 small yellow onion, diced
- 1 cup english peas
- 2 large russet potatoes
- 8 oz mushroom broth (or veggie broth)
- 1 16oz canned chopped tomatoes
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 2 cloves garlic, minced
- 2 tsp dried thyme
- 2 bay leaves
- 1/4 cup fresh parsley
- 1 tsp sea salt
- 1/2 cup red wine (optional)
- 1 tsp black pepper
- cup water, as needed for desired thickness
- 1 zucchini, washed, and diced
In a large skillet, heat olive oil over medium heat. Add onions, celery, garlic and leaks; sauté until onions are golden. Add carrots and mushrooms, continue to sauté until mushrooms lose their moisture.
Add all the herbs and spices, stir and continue to sauté.
Stir in wine, broth and chopped tomatoes. Bring to a boil. If you need extra liquid, add water at this point to reach your desired consistency.
Reduce heat to a simmer, add potatoes and continue to simmer (30 mins) until potatoes are soft.
Add english peas during the last 5 minutes of cooking.
Serve with fresh parsley and extra salt & pepper to taste.
Be sure to try some of my other favourite fall weather dishes like Rainbow Ratatouille, Butternut Squash Mac-N-Chz, and Roasted Rainbow Bowl with Pesto Cauli Rice.
For mushroom lovers, try my Wild Mushroom Quinotto, it is healthier version of the well known and loved mushroom risotto, and Vegan Cream of Mushroom Soup.
If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation onInstagram. (tag me @achampagneyogi and #achampagneyogi), I’d love to see your creations.
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XO