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!
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
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.
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.
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.
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.
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!