Hearty Mushroom Stew

When I was going through my years-old recipe cards for the Melt In Your Mouth Chicken recipe that I posted as my Metroland column this month, I came across this Hearty Mushroom Stew recipe as well. I made this often the many years ago, loved it then and love it now again! It is packed with veggies, it’s easy to make, so flavourful and cooks in a much shorter time than a traditional stew does. Mushrooms have a toothsomeness to them that makes this recipe great for the carnivores, vegans and the veg lovers at your table! And it’s even better the next day as leftovers! Serve with my new Almond Flour 90 Second Bun – toasted - as a delicious side to soak up the rich sauce from the stew.    

Mushrooms are a good source of riboflavin, niacin, and pantothenic acid (all B Vitamins) and in combination particularly good for heart health. Riboflavin (VitB2) is beneficial for red blood cell health. Niacin (VitB3) benefits the digestive system and promotes healthy skin. Pantothenic Acid (VitB5) is also beneficial for healthy red and white blood cells and to convert the food you eat into energy.

As always, when you make this recipe, I would love to see your creation so please post a photo of your Hearty Mushroom Stew goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 10 minutes / Cook Time: 30-40 minutes / Makes: 4-6 servings

Ingredients

  •  3 Tablespoons Grape Seed Oil or another neutral oil such as olive oil or avocado oil

  • ½ Medium Red Onion – diced

  • 2 Carrots – peeled and sliced

  • 2 Celery Stalks – diced

  • 1 lb / 454g Whole Cremini Mushrooms – rinsed and cut in half

  • 1 lb / 454g White Mushrooms – rinsed and cut in half

  • 4 Large Cloves of Garlic (6 if small)  – sliced

  • 1 teaspoon Dried Thyme

  • 1 teaspoon Dried Parsley

  • 1 teaspoon Dried Oregano

  • ½ teaspoon Dried Ground Rosemary

  • ½ teaspoon Dried Ground Sage

  • 1/8 teaspoon Cayenne Pepper or Chili Powder

  • 1½ Tablespoon Arrowroot Starch or Corn Starch

  •  ¼ Cup Tamari or Soy Sauce

  • ¼ Cup Balsamic Vinegar

  • 1 lb / 454g Baby Potatoes - or regular potatoes washed and cut into quarters

  • ½ Cup Red Lentils

  • 2 Cups Veggie Bouillon, store Bought Veggie Broth or Water

  • 1 28oz/796mL Can Diced Tomatoes

  • ½ Cup Coconut Cream or Milk

  • 1½ Cup Frozen or Fresh Peas - optional

  • Generous Pinch of Herbed Seasoned Sea Salt or Plain Sea Salt

  • Generous Grinds of Fresh Black Pepper

How It’s Made

  • In a large cooking pot, heat the oil over medium high heat.

  • Add the onion, carrot and celery (this is known as a Mirepoix) and cook, stirring to soften the veggies – about 3-4 minutes.

  • Add the mushrooms, garlic and the spices, stir and cook for 5 minutes until the mushrooms roast slightly and release some of their liquid.

  • Add the arrowroot starch and stir to coat the mixture in the pot.

  • Add the tamari and balsamic vinegar and stir.

  • Add the potatoes, lentils, tomatoes and bouillon (or broth or water).

  • Reduce the heat to medium-low and let the stew simmer until the veggies are tender – about 15 to 20 minutes.  Check by poking a sharp knife into a potato – it should slide in easily.

  • Add in the coconut cream (or milk) and the peas (if including) and stir. Let simmer for 2 minutes longer to warm the cream/milk through.

  • Serve in pretty bowls with a side of the Almond Flour Bun or crusty bread or mashed sweet potatoes.

Enjoy! 

Budget Friendly, Dinner, Egg Free, Family-Friendly, Light Supper, Lunch, Vegan, VegetarianRenata RichardsonHearty Mushroom Stew, hemp hearts, Blood Cell Health, Digestion Support, healthy skinComment