mushroomstewinabowl
Instant Pot,  Lunch & Dinner,  Vegetarian

Vegan Mushroom Stew

Cozy up with a warm bowl of this hearty Vegan Mushroom Stew during the chilly fall and winter nights. It’s also fantastic for entertaining and holiday dining!

If you are looking for a hearty winter warmer, this Vegan Mushroom Stew is the dish for you.

Vegan Mushroom Stew it’s a celebratory meatless main dish that will satisfy every vegetarian, vegan, and meat-eater as well!
It can be done in the Instant Pot and a regular pot, so don’t worry!

mushroomstewonafork

The combination of earthy mushrooms, sweet carrots, and aromatic pearl onions will satisfy even the picky eaters.

This recipe is Kid-Friendly, meaning there is no wine added to this meal! Which makes it a perfect busy weeknight dish. Throw all the ingredients into a pot and use the time to catch up on other things.

mushroomstewinabowl

What kind of mushrooms will be the best for this Vegan Mushroom Stew?

I recommend using a variety of different mushrooms. Button and cremini mushrooms or shiitakes will work great; however, feel free to experiment. I love using a mixture of mushrooms because they add a variety of textures.

How to clean the mushrooms?

I like to use a damp paper towel to clean and brush off the dirt. I do it individually, gently clean every mushroom separately. If you rinse all the mushrooms under running water, they tend to soak a lot of this water like a sponge. That’s the reason they might not turn into this beautiful golden color when you sauté them. It will also dilute the earthy mushroom flavor.

Substitutions.

  • Broth – if you want the dish to be vegan/vegetarian-friendly, use vegetable broth; otherwise, chicken or beef broth will work just fine.
  • Pearl onions – if you can’t find fresh pearl onions, try to look into a freezer section; if you have no luck you can substitute them with shallots or white onion.
  • Carrots – you can use baby carrots or a regular carrot chopped into chunks.

What to serve it with?

You can serve it with mashed potatoes or mashed cauliflower. In both versions, it tastes great! It all depends on what sounds more appealing to you at the moment. You can also make a mix of both mashed potatoes and mashed cauliflower.

Another option is pasta, it will work great with Farfalle or Cavatappi pasta.

Vegan Mushroom Stew will also taste amazing with polenta or grits!

How to store Vegan Mushroom Stew?

Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.

Vegan Mushroom Stew is freezer friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer-safe containers or ziplock bags.

Re-warm on the stovetop over low heat until warmed through. Alternately, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.

Now, grab your ingredients and make this delicious vegan mushroom stew!

mushroomstewingredients

This Vegan Mushroom Stew it’s a mushroom lover’s delight! Your family will love this easy and quick-ish meal.

Looking for more dinner ideas?

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mushroomstewinabowl

Vegan Mushroom Stew


  • Author: Simply Paya
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 4 1x
  • Diet: Vegetarian

Description

Cozy up with a warm bowl of this hearty Vegan Mushroom Stew during the chilly fall and winter nights. It’s also fantastic for entertaining and holiday dining!


Ingredients

Scale

Mushroom Stew

  • 2 tbsp olive oil,
  • 1 cup pearl onions,
  • 4 cloves of garlic, 
  • 16 oz mushrooms, sliced
  • 2 cups broth,
  • 2 medium carrots, cut into 1-inch chunks 
  • 1 tbsp thyme,
  • 1 tbsp soy sauce,
  • 1 tbsp tomato sauce,
  • 1 tbsp cornstarch (mixed with 3 tbsp of water)

Mashed Potatoes

  • 4 large potatoes
  • 4 tbsp milk 
  • 1 tsp butter 
  • 1/4 tsp salt 

Instructions

Instant Pot 

  1. Heat the Instant Pot on Sauté and add oil. When the oil is hot add garlic, onions, mushrooms, and a pinch of salt. Cook for 3-4 minutes, until golden brown. Add a bit of water if needed.
  2. Add the broth, carrots, thyme, salt, and pepper, soy sauce, and tomato paste, and mix well.
  3. Cancel sauté. Close the lid and pressure cook for 10 minutes at high pressure.  
  4. Let the pressure release naturally, it will take around 10 minutes. Carefully open the lid. 
  5. Turn on the sauté, add the cornstarch slurry and give it a mix. Bring it to a boil to thicken the sauce, then cancel the sauté. 
  6. Taste and adjust salt and pepper. 

Regular Pot: 

  1. Heat the oil on a large pan. When the oil is hot add garlic, onions, mushrooms, and a pinch of salt. Cook for 3-4 minutes, until golden brown. Add a bit of water if needed.
  2. Add the broth, carrots, thyme, salt, and pepper, soy sauce, and tomato paste, and mix well.
  3. Cook over medium heat for 20-25 minutes.  
  4. Lower the heat, add the cornstarch slurry, and give it a mix. Bring it to a boil to thicken the sauce. 
  5. Taste and adjust salt and pepper. 

Mashed Potatoes: 

  1. Cook the potatoes until soft. 
  2. Transfer ready potatoes into a bowl and mash roughly. Add salt, pepper, milk, and butter, and mash well to preferred consistency. 

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