Not quite a mushroom bourguignon and not quite as heavy as a traditional, American-style stew, this vegan mushroom stew really checks all the boxes and leaves absolutely nothing to be desired – especially if you’re looking for a plant-based (or lighter) alternative to a hearty beef stew!
Using meaty portobello mushrooms for texture and a good amount of dried porcini mushrooms for a reall deep flavour, there’s also some miso paste and soy sauce to further boost the umami in this delicious stew. Simmered in a bit of dry red wine, this is really one of the best things to warm you up in the depths of winter.
It’s a great meal in and of itself, but the stew is absolutely excellent served atop mashed cauliflower, parsnip puree, polenta or even some good ol’ mashed potatoes.
How to Make Vegan Mushroom Stew
There are a few steps to this recipe, but lots of things can be done simultaneously so it’s very much worth making sure you’ve thoroughly read through all the steps before you begin.
We’ll start with prepping our mushrooms. I went easy for this as it would take forever to properly brown the amount of mushrooms needed to make a hearty stew – and you absolutely have to brown the mushrooms for the right flavour profile.
So, preheat your oven to 220°C (425°F) and, while that’s happening, cut a bunch of portobello mushrooms into quarters (or sixths, depending on how big the mushrooms are!). Set the mushrooms on a sheet tray and drizzle with some olive oil and season with salt and pepper.
Move the mushrooms to the oven and cook until they’ve reduced significantly in size and are browned and lightly crisp – this should take about 20 minutes. This is a much different cooking method than my slow-cooked portobello but similar to what I do in my vegetarian cottage pie recipe!
Meanwhile, bring a bit a vegetable stock to a simmer and then remove it from the heat. Add some dried porcini mushrooms and cover. Let the mushrooms steep for at least 20 minutes, or until they’re rehydrated and tender.
Once you’ve reached this stage, remove the mushrooms and give them a rough chop. Make sure to hang onto the soaking liquid – you will be using it!
While your mushrooms are roasting and soaking respectively, get the stew base situated. This starts with a mirepoix, or finely diced carrot, onion and celery. You want to ensure this is all very finely diced – I like to use a food processor for this, but you can just use a chef’s knife if you’re patient.
While you’re at it, cut another carrot into large pieces and peel and cut a few shallots into quarters through the root end. You can also ties a few sprigs of thyme together with some butcher’s twine.
Add some olive oil to a large Dutch oven and set over medium heat. Once the oil is shimmering, add the mirepoix along with a generous pinch of salt and lots of black pepper.
Cook the vegetables until they’re tender beginning to brown, this will take around 10 minutes. This is the same step I follow in recipes like my harira soup and it’s fundamental to getting a really complex flavour.
Then, add some minced garlic, a bit of tomato paste and some white miso paste – this is another essential ingredient for upping the complexity of the stew. Cook all of this for a few minutes, just until fragrant.
Now, sprinkle over a bit of flour – this is used to slightly thicken the gravy. Cook this for just a few minutes longer, just to ensure there isn’t a raw flour flavour.
Now, deglaze the pan with some dry red wine and a bit of soy sauce. I like using something full-bodied like a shiraz or a merlot, but a nice, dry pinot noir can work well too.
Bring the wine mixture to a simmer and cook down for a few minutes, just until it gets thick and jammy.
Then, add in your roasted portobello mushrooms, the rehydrated porcini mushrooms, your cut carrot, the shallots, your thyme bouquet and some bay leaves. Pour over the mushroom soaking liquid and bring everything to a gentle simmer.
Allow everything to bubble away for about 20 minutes, just until the carrots and shallot are nice and tender and the gravy is thick and viscous.
If you’re concerned about the gravy getting too thick, then go ahead and add a splash of veggie stock every so often to adjust the consistency.
Then you’re ready to serve! Remove the thyme bundle and the bay leaves and spoon over your favourite stew side – and dig in and enjoy!
Hearty Vegan Portobello Mushroom Stew
Ingredients
- 700 g (1.5 lb) portobello mushrooms stems removed and cut into 4cm (1.5in) pieces
- 250 ml (1 cup) vegetable stock plus more
- 25 g (1 cup) dried porcini mushrooms
- 2 large carrots peeled, divided
- 2 stalks celery
- 1 large yellow onion
- 1 tbsp tomato paste
- 2 tsp white miso paste
- 4 cloves garlic finely minced
- 2 tsp plain (all-purpose) flour
- 180 ml (¾ cup) dry red wine such as shiraz, pinot noir or merlot
- 2 tbsp soy sauce
- 2-3 small shallots peeled and cut into quarters through the root end
- 3-4 sprigs fresh thyme tied together with butcher's twine
- 2 bay leaves
Instructions
- Preheat oven to 220°C (425°F). Add the portobello mushrooms to a large baking sheet and drizzle with a tablespoon of olive oil and season generously with salt and pepper. Move to the oven and roast for about 20 minutes, or until browned, lightly crisp and have reduced significantly in size.
- Meanwhile, in a small saucepan, bring the vegetable stock to a gentle simmer. Remove from the heat and add the porcini mushrooms, ensuring all are completely submerged in the liquid. Cover with a lid and allow the mushrooms to rehydrate for at least 20 minutes.
- Very finely dice one carrot, the celery and the onion until there are very few large pieces. It is easiest to do this with a few pulses in a food processor, however, it can also be done with a sharp chef's knife and a bit of patience.
- Set a Dutch oven or large saucepan over medium heat and add 2 tbsp of oil. Once shimmering, add the diced carrot, celery and onion along with a generous pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the mixture is extremely tender and beginning to brown – about 10 minutes.
- Add the tomato paste, miso paste and garlic and stir and cook until very fragrant and the tomato paste begins to stick to the bottom of the pan, about 1-2 minutes.
- Sprinkle over the flour and stir to combine. Cook for 2 minutes, just to ensure that the raw flour flavour cooks off.
- Deglaze the pan with the red wine and the soy sauce. Stir to combine and bring to a simmer. Allow the wine to cook and reduce for a few minutes, just until the consistency is thick and jammy.
- Remove the porcini mushrooms from the vegetable stock, reserving the soaking liquid. Roughly chop these and set aside. Also, cut the remaining carrot into 3cm (1in) pieces.
- Add the roasted portobello mushrooms, chopped porcini mushrooms, the cut carrot, the shallots, the thyme bundle and the bay leaves. Pour over the reserved mushroom soaking liquid and stir to combine. Bring the mixture to a gentle simmer.
- Allow the stew to simmer, uncovered, for about 20 minutes, or until the carrots and shallot are fork tender and the sauce is thick and viscous. Add a splash of vegetable stock periodically, if necessary, to adjust the consistency.
- Remove from the heat and fish out the thyme bundle and bay leaves. Serve, alongside mashed potatoes, polenta or roasted vegetables.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This portobello mushroom stew is so deep, flavourful and hearty that it is surprising it is vegan. It is a worthy contender to a traditional beef stew and can also keep all of our plant-based friends happy!
Are you looking for a great recipe for a mushroom stew? Have any questions? Let me know in the comments!
