Mushroom Stew
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
A hearty and warming mushroom stew with tender vegetables in a rich, savory broth that's perfect for cozy dinners. Earthy mushrooms combine with aromatic herbs to create a deeply satisfying comfort dish.
Ella x
Ingredients
- 500 gmixed mushrooms(chopped)
- 1onion(diced)
- 3garlic cloves(minced)
- 2carrot(cut into chunks)
- 2celery(diced)
- 300 gpotato(cubed)
- 1000 mlvegetable broth
- 30 gtomato paste
- 5 gfresh thyme
- 1bay leaf
- 30 mlolive oil
- to tastesalt and black pepper
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium-high heat. Add diced onion and cook until softened, about 3 minutes.
Tip: Soften the onions first to build a flavorful base for your stew.
- 2
Add minced garlic and cook for another minute until fragrant, then stir in the tomato paste and cook for 2 minutes.
- 3
Add the chopped mushrooms and cook for 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
Tip: Don't stir too frequently—let the mushrooms develop color for deeper flavor.
- 4
Pour in the vegetable broth and add the carrots, celery, potatoes, thyme sprigs, and bay leaf. Bring to a boil.
- 5
Reduce heat to low, cover partially, and simmer for 25-30 minutes until all vegetables are tender.
Tip: The potatoes should be easily pierced with a fork when fully cooked.
- 6
Season generously with salt and black pepper to taste. Remove the thyme sprigs and bay leaf before serving.
Tip: Taste as you go—mushrooms vary in intensity, so adjust seasoning to your preference.
- 7
Ladle the hot stew into bowls and serve immediately with crusty bread or a side salad.
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