While I was scrolling through Instagram a couple of weeks ago I can across a post from Spend with Pennies that had me instantly drooling and craving a serving of mushroom stroganoff (what can I say, I love carbs!). This post had me thinking that I would love to have her contribute a recipe on the blog to share with all of you!
On her blog, Holly shares countless comfort food recipes that you can whip up right from the comfort of your own home! I’m talking delicious Chinese food dishes, to instant pot recipes, and everything in between! Today, I am SO excited to welcome Holly to the blog to share a delicious and easy Mushroom Stew recipe!
Take it away, Holly!
Meet Holly
My name is Holly Nilsson and I am the recipe creator behind Spend With Pennies. I literally could not be more excited (and honored) to be sharing a recipe with all of you today!
My husband and I have 4 grown-up kids, an amazing son-in-law (with a grandson on the way). I’m obsessed with all kinds of comfort food! Give me all of the cheesy goodness, the pasta, and all of the comfy cozy recipes, some nice fresh veggies thrown in for good measure, and a glass of wine on the side.
The dinner table is the best place for busy families to set their phones aside and reconnect. I love to create delicious recipes without a ton of ingredients, with things you likely have on hand, to make dinnertime easy! You can find all of my favorite recipes at Spend With Pennies!
Tis’ The Season
I think fall is probably my favorite season. Pumpkin spice and everything nice; beautiful colors, warm sweaters, and everything just feels cozy.
Along with the cooler weather comes soup season. From rich, creamy, and hearty to light and fresh, there’s literally nothing that can’t be turned into a soup.
Mushroom Stew Recipe
Ingredients
3 tbsp olive oil
1 pound 1 mushrooms, any variety, sliced ½” thick
1 onion, chopped
3 cloves garlic, minced
½ cup red wine
3 cups mushroom broth
2 cups vegetable broth
1 pound baby potatoes, halved
1 ½ cups carrots, sliced ¾” thick
3 tbsp tomato paste
2 sprigs fresh thyme
1 sprig fresh rosemary
1 tsp kosher salt or to taste
½ tsp black pepper
1 bay leaf
1 cup frozen peas, defrosted
2 tbsp cornstarch
2 tbsp water
2 tbsp fresh parsley for serving
Directions
- Clean mushrooms to remove any debris and slice ¼” thick.
- Heat olive oil in a large Dutch oven or pot.
- Add onion and cook until slightly softened about 3-4 minutes. Add mushrooms and garlic and cook until juices release, about 4-5 minutes.
- Add red wine and cook until reduced by half, about 5 minutes.
- Stir in broth, potatoes, carrots, tomato paste, thyme, rosemary, salt, pepper, and bay leaf. Bring to a boil, reduce heat to a simmer, and cover. Cook 25-30 minutes or until potatoes are fork-tender. Remove bay leaf and stir in peas.
- Combine cornstarch and water in a small bowl. While whisking, add cornstarch mixture to the stew a little bit at a time to reach the desired thickness.
- Remove from heat and stir in parsley.
- Serve hot with crusty bread.
About this recipe
This stew is all things a fall recipe should be, cozy, delicious, and full of flavor. Tender veggies simmered in a thickened broth with lots of fresh herbs… like a hug in a bowl. It’s the perfect vegetarian version of my beef stew.
This recipe is versatile, you can use any veggies, any broth, and your fave herbs.
Mushrooms
This recipe starts with mushrooms of course! I love to use a variety including portobellos for their meaty texture and robust flavor and then I add in whatever other mushrooms I have on hand.
If you’d like to include dried mushrooms in this recipe, rehydrate them with hot water for about 20 minutes. Be sure to reserve the flavorful liquid, strain it through a coffee filter, and add it along with the broth.
Broth
Use homemade broth or stock if you have it, but if not, store-bought works just fine. I love the richness that mushroom broth adds, but this recipe is versatile so use all veggie broth if you can’t find mushroom broth.
As you’d expect, fresh herbs are best in this recipe, but of course, dried work too.
Veggies
The possibilities are truly endless! Root veggies are always amazing in a stew from sweet potatoes to parsnips. I prefer baby potatoes (or thinner skinned potatoes like red or Yukon gold) because they don’t require peeling.
Peas, beans, or even leftover roasted veggies can be added in.
Both the peas and the fresh herbs are added in at the end, just before serving. This keeps the flavors fresh and bright!
Before serving, give it a taste and season with salt & pepper.
Like most soups and stews, this recipe reheats beautifully making it perfect to cook on the weekend and enjoy for lunches or dinner throughout the week! Add your favorite bread and a salad for a full meal.
To freeze leftovers, spoon them into individual containers and freeze for up to 3 months. Thaw in the fridge overnight and reheat until warm. If you have fresh herbs, add them in just before serving!
Happy Cooking!
Looks amazing! Is there something I could substitute for the red wine?
Thanks!
Sarah