Description
This Cozy Warm Mushroom Stew is a comforting and hearty dish perfect for chilly days. Featuring a blend of fresh cremini, shiitake, and button mushrooms simmered in a flavorful vegetable broth with fresh thyme and sautéed onions and garlic, this stew offers a rich umami flavor while being light and nourishing. Simple to prepare, it’s ideal as a warming appetizer or a satisfying vegetarian main course.
Ingredients
Scale
Vegetables
- 500 grams mixed fresh mushrooms (cremini, shiitake, button), sliced
- 2 medium yellow onions, diced
- 4 cloves garlic, minced
Liquids & Seasoning
- 4 cups low-sodium vegetable broth
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Olive oil for sautéing (about 2 tablespoons)
- Salt and pepper to taste
Instructions
- Heat the Oil and Sauté Onions: Heat olive oil in a large pot over medium heat. Add the diced onions and sauté until they become translucent, about 5 minutes, stirring occasionally to avoid browning.
- Add Garlic and Cook Until Fragrant: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn the garlic.
- Cook the Mushrooms: Add the sliced mixed mushrooms to the pot along with a pinch of salt to help release moisture. Cook the mushrooms, stirring occasionally, until they are browned and softened, about 8 to 10 minutes.
- Add Broth and Thyme, Simmer: Pour in the vegetable broth and sprinkle in the thyme. Bring the mixture to a simmer over medium heat, then reduce heat to maintain a gentle simmer. Cook uncovered for 25 minutes allowing flavors to meld and the stew to thicken slightly.
- Season and Serve: Taste the stew and adjust salt and pepper as needed. Optionally garnish with fresh parsley before serving warm.
Notes
- For a richer flavor, you can add a splash of white wine when sautéing the mushrooms.
- This stew pairs wonderfully with crusty bread or over cooked grains like rice or quinoa.
- If you prefer a creamier texture, stir in a splash of plant-based cream or coconut milk before serving.
- Use low-sodium broth to better control the saltiness of the stew.
