Mushroom Stew Recipe

Mushroom Stew

Serves 4

Rich, meaty mushrooms are the star of this umami-packed stew. Serve with crusty bread or over creamy polenta.


  • 4 tablespoons vegetable oil, divided use
  • 2 pounds assorted mushrooms, cleaned, trimmed, and cut into large chunks
  • Kosher salt, to taste
  • Pepper, to taste
  • 5 tablespoons unsalted butter, divided use
  • 1 medium yellow onion, thinly sliced
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon tomato paste
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce
  • 1/4 cup red wine
  • 2 cups vegetable broth
  • 3 sprigs fresh thyme, leaves picked and chopped, plus more for garnish
  • 1 sprig fresh rosemary, leaves picked and chopped, plus more for garnish
  • Heavy whipping cream


  1. Heat a large sauté pan or Dutch oven over medium-high heat. Add 2 tablespoons oil and as many mushrooms as will fit in a single layer without crowding pan. Allow mushrooms to brown by leaving them undisturbed 3 minutes. Toss, continue cooking, and stir occasionally until deeply golden on all sides, about 5 minutes more. Remove to a platter, sprinkle with salt and pepper, and set aside. Repeat with remaining mushrooms.
  2. In the same pan used to sear mushrooms, melt 1 tablespoon butter over medium-low heat. Add onions and sauté until soft and translucent, about 3 minutes. Add garlic and stir.
  3. Add remaining 4 tablespoons butter and flour. Stir, melting butter and incorporating flour to create a roux. Cook 2 minutes and allow to brown. Add tomato paste, mustard, and soy sauce. Stir to combine. Add wine and stir, scraping bottom and sides of pan. Slowly stir in broth, a little at a time, to bring everything together. Simmer 5 minutes or until slightly reduced. Season to taste.
  4. Add seared mushrooms back to pan. Stir in rosemary and thyme. Taste and adjust seasoning as necessary. Allow to simmer on low heat another 10 minutes. For added richness, remove pan from heat and stir in 1 - 2 tablespoons heavy cream. Garnish with additional chopped herbs.
  5. Cook's Tips:
  6. The mushrooms can be roasted in a 400°F degree oven instead of cooked on a stove top. Toss with oil. Arrange in single layers on baking sheets. Roast about 20 minutes, tossing once halfway through cooking time.
  7. Stew can be prepared ahead of time and reheated. It will thicken when cool. Loosen with additional broth when reheating.


Amount Per Serving (based on 4 servings)
Calories: 300
Saturated Fat: 10 g
Trans Fat: 0.5 g
Total Fat: 22 g
Cholesterol: 40 mg
Sodium: 310 mg
Carbohydrates: 20 g
Fiber: 5 g
Added Sugars: 0 g
Total Sugar: 6 g
Protein: 7 g
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