Vegetarian Mushroom Stew

A few weeks ago while watching Food Network I saw a chef create a delicious looking mushroom stew.  I decided I wanted to try my own stew and found a recipe that was open to interpretation.

What you’ll need:

  • 2 pounds of mushrooms, chopped.  I used portobello and cremini.
  • ½ pound shiitake mushrooms
  • 1 can of pinto or kidney beans
  •  2 tablespoons extra virgin olive oil
  • 1 large Spanish onion, diced
  •  Salt and pepper
  • teaspoons chopped thyme
  • 1 teaspoon rosemary
  • splash of lemon juice
  • 2 teaspoons of soy sauce
  •  Pinch red pepper flakes or cayenne
  • 3 tablespoons tomato paste
  •  3 cups of vegetable broth
  • 3 garlic cloves, chopped
  • 3 tablespoons chopped italian parsley
  • 1 tablespoon 18% table cream


  1. Clean mushrooms, chop into bite sized pieces.
  2. In a french oven or large saucepan, warm 2 tablespoons olive oil over medium high heat. Add onion, garlic, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes.
  3. Add portobello and cremini mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, rosemary, pepper flakes and tomato paste. Stir well, and cook for 1 minute.  Add pinto beans, lemon juice and soy sauce. Season again with salt and pepper.
  4. Add 1 cup vegetable broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2-3 minutes on medium. Sauce should have gravy-like consistency.  Turn to low and let simmer for 1 hour, stirring occasionally
  5. 15 minutes before serving, bring back up to medium heat, add shiitake mushrooms, parsley and table cream.  Stir well.
  6. Serve with a side of your choosing (we had mashed potatoes)

Mushrooms… is there anything they can’t do?


Modified from the original recipe I found in the New York Times

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