This Mushroom Stew is hearty and delicious. You'll love the perfectly seasoned broth and vegetables, as well as the fresh dill that adds delightful flavor and aroma to this dish.
A bowl of hearty soup is wonderful year round, but is especially good during the colder months. This Mushroom Stew is one of my favorites. Made with a host of flavorful vegetables, like onions, potatoes, mushrooms, and carrots, its seasonings bring out the best in these fresh ingredients. This is an easy and tasty lunch or dinner that can be made ahead of time for convenience.
If you love a healthy broth soup, then this Mushroom Stew recipe is a great choice. Full of vitamins and minerals, it offers lots of health benefits. The turmeric is also anti-inflammatory and antioxidant. This is a great light meal that will leave you feeling satisfied. Let's talk about the ingredients.
What you'll need
- Oil. Olive oil or grapeseed oil is best.
- Onions. For sweetness and extra flavors.
- Mushrooms. I like baby bella the most, but crimini or portobello could also be used.
- Veggie Broth. If you use low-sodium broth, you may need to add some extra salt. Mine is fully seasoned, so I did not add any extra salt. I used Better Than Bouillon, No Chicken Base to make my broth.
- Bay Leaves.
- Turmeric Powder. Optional, but recomended. It adds beautiful color and extra health benefits. I add it to almost all of my soups!
- Salt & Pepper. To taste.
- Garlic. Adds a nice aroma.
- Dill. Or parsley can be used instead.
- Flour slurry. You can make this with 2 tablespoons of flour + 2 tablespoons of water, mixed well.
How to make this Mushroom Stew
1. In a medium pot, cook the onions and mushrooms in oil over medium-high heat, until the liquids have evaporated and the vegetables have started to brown.
2. Add the potatoes, carrots, veggie broth, and bay leaves to the pot. Bring it to a boil. Then reduce the heat to low and simmer for 30 minutes.
3. At this point, add the turmeric and season with salt and pepper to taste.
4. Make the flour slurry by mixing the flour and water together well.
5. Pour the slurry into the stew and stir well.
6. Now, add the minced garlic and fresh dill. Turn off the heat. Serve hot.
- Choose the best mushrooms. Baby bella (or crimini and portobella) are the best types for this stew because of their flavor. Look for ones that are firm, dry (but not dried out), and have a smooth, plump appearance.
- Add the dill last. Adding the dill at the end gives your Mushroom Stew a bright pop of color as well as a kick of fresh flavor. Don't forget this ingredient because it's a great complement to the dish.
- Don't skip the flour slurry. The slurry adds a starchiness to the stew broth that will thicken it a little. This creates more cohesion with the other ingredients and makes a more delicious stew.
How to Store and Reheat
Place any cooled leftovers in an airtight container in the refrigerator. They will stay fresh in there for about 4-5 days. When you want to reheat it, just place the stew to warm in a pot on the stove top, or microwave it for a few minutes in a microwave-safe bowl.
Can you make this Mushroom Stew ahead?
Yes, you can make it a few days ahead of time and keep it in the fridge until you are ready to reheat it and serve. Since there is no cream in this Mushroom Stew, you can also freeze it for longer. It can keep for about 2 months in the freezer if you store it in a ziplock freezer bag or tightly-lidded container. Allow it to defrost overnight in the refrigerator before reheating and serving.
What to Serve it with
This Mushroom Stew tastes delicious on its own, or with some crusty bread or a small salad, for an easy lunch or light dinner. You can also serve it alongside dishes like:
This Mushroom Stew has all the taste and texture you could want in a winter meal. Enjoy the excellent flavors, scrumptious vegetables, and fresh seasonings that make this dish so good. I hope you love it as much as I do.
- 2 tbsp. olive oil
- 1 medium onion, thinly sliced
- 1 lb. mushrooms, peeled and cut into large pieces
- 3 medium potatoes, peeled and cut into medium pieces
- 3 medium carrots, peeled and cut into medium pieces
- 4 cup vegetable broth or as needed
- 2 bay leaves
- ½ tsp. turmeric powder
- ½ tsp. salt or to taste
- ⅓ tsp. pepper or to taste
- 1 garlic clove, minced
- ⅓ cup chopped dill
- 2 tbsp. all-purpose flour
- 2 tbsp. water
- In a medium pot, cook the onions and mushrooms in oil over medium-high heat, until the liquids have evaporated and the vegetables have started to brown.
- Add the potatoes, carrots, veggie broth, and bay leaves to the pot. Bring it to a boil. Then reduce the heat to low and simmer for 30 minutes.
- At this point, add the turmeric and season with salt and pepper to taste.
- Make the flour slurry by mixing the flour and water together well.
- Pour the slurry into the stew and stir well.
- Now, add the minced garlic and fresh dill. Turn off the heat. Serve hot.