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Mushroom stew recipe

Mushroom stew recipe

  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Vegetarian

This hearty vegetarian mushroom stew combines dried porcini and mixed fresh mushrooms with fresh thyme and tomatoes. Simply delicious served over polenta.

4 people made this

IngredientsServes: 4

  • 15g dried mushrooms (such as porcini)
  • 235ml hot water, or as needed
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 pinch ground cloves
  • 900g assorted fresh mushrooms, cut into bite size pieces
  • salt and freshly ground black pepper to taste
  • 680g tomatoes - peeled, seeded, and chopped
  • 1L vegetable stock, or as needed
  • 225g instant polenta
  • 4 teaspoons chopped fresh parsley, or as desired

MethodPrep:20min ›Cook:45min ›Extra time:20min › Ready in:1hr25min

  1. Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
  2. Heat oil in a large pot over medium high heat and cook and stir onion until soft, about 5 minutes. Reduce heat to medium; stir in garlic, thyme and cloves. Cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.
  3. Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
  4. Bring vegetable stock to the boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.


You can stir a small handful of fresh herbs into the polenta after cooking, if desired.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

  • This is all made in one pot.
  • When cut into bite-sized pieces, pork tenderloin only takes a few minutes to cook all the way through.
  • It’s a rustic stew, so the cuts don’t have to be precise.
  • The flavors come together very quickly, though it will taste like it took hours because it’s so rich and the flavors are deep.

When I make this one-pot, quick and easy stew I serve it over rice. You can also serve it with pasta or toasted crusty bread. All of these are foods that will easily soak up any extra sauce, which is divine!

Enjoy this super yummy, quick and easy pork stew recipe

If you’re as into stews as I am, you might like to follow my STEWS Pinterest Board:

Recipe Summary

  • 4 strips thick-cut bacon, cut into 1-in.-wide pieces
  • 3 tablespoons vegetable oil, divided
  • 2 pounds assorted mushrooms, such as king trumpet, shiitake, and pioppini*, tough stems trimmed and larger mushrooms thickly sliced
  • 2 ½ pounds beef chuck, cut into 1 1/2-in. pieces
  • 2 ½ teaspoons kosher salt, divided
  • 1 teaspoon pepper
  • 3 tablespoons whole-wheat flour
  • 1 teaspoon dried thyme
  • ½ teaspoon ground allspice
  • 3 tablespoons tomato paste
  • 2 bottles (12 oz. each) brown, amber, or bock-style ale, such as Boont Amber Ale
  • 1 cup reduced-sodium beef broth
  • 8 shallots
  • 5 medium carrots
  • ½ pound baby Yukon Gold potatoes or fingerlings, halved lengthwise
  • 2 tablespoons snipped fresh chives

Cook bacon in a heavy 5- to 6-qt. pot over medium heat. Transfer bacon to a large bowl. Pour off all but 1 tbsp. bacon fat from pot, add 1 tbsp. oil, and cook larger sliced mushrooms until beginning to crisp on edges, about 10 minutes transfer to a second bowl.

Dry beef on paper towels if wet, then season with 1 tsp. salt and the pepper. Add another 1 tbsp. oil to pot. Brown meat in 3 batches over medium-high heat until nicely browned all over, 20 to 30 minutes total. Add meat to bacon.

Add remaining 1 tbsp. oil and flour to pot. Cook over medium heat, stirring often, until flour is a shade darker, 2 to 4 minutes. Stir in remaining 1 1/2 tsp. salt, the thyme, allspice, and tomato paste. Pour in ale and broth scrape up any browned bits from bottom of pot. Add reserved beef and bacon and accumulated juices. Bring to a boil, covered, then reduce heat to maintain a gentle simmer.

Simmer, stirring occasionally, 1 1/2 hours. Meanwhile, peel shallots and separate into lobes. Peel carrots and cut into 1- by 1/2-in. sticks.

Add shallots, cooked and raw mushrooms, potatoes, and carrots to beef and simmer, covered, 1 hour, or until beef is meltingly tender. Sprinkle with chives.

*Find at farmers' markets and well-stocked grocery stores.

TIPS FOR COOKS Shop: Regardless of variety, all mushrooms should smell sweet and earthy and have dry, firm, undamaged caps. If they're spongy or sticky, steer clear. Store: Keep in a paper bag (storing them in plastic rots them), chilled, up to 4 days. Even if they become completely dry, they'll be fine in stews the juices plump them back up. Clean: Wipe with a barely damp paper towel. If they're very dirty or sandy, swish briefly in cold water and scrub with a small brush, then dry immediately (they get soggy fast). To cook or not to cook?: Most experts advise cooking all edible mushrooms because, to varying degrees (and depending on the person), they're difficult to digest raw. Also, many have toxins that cooking destroys. However, there's no conclusive proof that eating mild raw mushrooms, especially in moderation, is harmful.

Recipe Summary

  • 4 ½ ounces all-purpose flour (about 1 cup)
  • ¼ teaspoon salt
  • 3 tablespoons 1% low-fat milk
  • 2 large eggs
  • 2 quarts water
  • ⅓ cup dried porcini mushrooms (about 3/8 ounce)
  • ½ cup boiling water
  • 1 tablespoon canola oil
  • 1 ½ cups chopped onion
  • 2 garlic cloves, minced
  • 7 cups (1/2-inch) sliced cremini mushrooms (about 14 ounces)
  • 10 ounces button mushrooms, halved
  • 2 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • ¼ cup red wine
  • 1 ½ cups organic vegetable broth
  • ½ cup chopped fresh flat-leaf parsley, divided
  • 2 teaspoons balsamic vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Weigh or lightly spoon 5 ounces flour into a dry measuring cup, and level with a knife. Sift together flour and 1/4 teaspoon salt. Combine milk and eggs in a medium bowl stir with a whisk. Add flour mixture to egg mixture, stirring until well combined. Let stand 10 minutes.

Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4 inch in diameter) over boiling water spoon about 1/2 cup dough into colander. Press dough through holes with a rubber spatula (droplets will form spaetzle) set colander aside. Cook 3 minutes or until done (spaetzle will rise to the surface). Remove with a slotted spoon drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough.

Combine porcini mushrooms and 1/2 cup boiling water in a small bowl cover and let stand 30 minutes. Drain mushroom mixture in a colander over a bowl, reserving 1/4 cup liquid. Rinse and chop mushrooms.

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic to pan sauté 2 minutes. Add reserved porcini mushrooms, cremini mushrooms, and button mushrooms to pan sauté 15 minutes or until moisture almost evaporates. Stir in 2 tablespoons flour and paprika. Add wine to pan cook 1 minute or until liquid is absorbed. Stir in reserved mushroom liquid and broth bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Add 1/4 cup parsley, vinegar, 1/4 teaspoon salt, and pepper to pan cook for 1 minute. Add spaetzle to pan cook 2 minutes or until thoroughly heated. Garnish with remaining 1/4 cup parsley.

Leftovers can definitely be refrigerated and reheated when ready and they will keep in the fridge in an airtight container for a few days.

As for freezing, this stew is best served fresh or within a couple days. If you do need to freeze, there are a few things to keep in mind.

Because the stew is thickened with arrowroot starch or cornstarch, the stew may separate after it has thawed and reheated. Once defrosted and reheated, the veggies will also be a little softer than they originally were, and will break apart more easily.

If you plan on making this recipe to freeze, I recommend NOT adding the slurry after it has cooked. Do all of the other steps except adding the slurry, cool and freeze. Then, once you have thawed (thaw in the refrigerator) and reheated, add the slurry to thicken it and enjoy.

If you make this stew, tell me! Share a pic with me on Instagram or comment below.

You can also pin this recipe to Pinterest so others can find my easy-to-make vegan recipes (thank you!).

And before you head down to the recipe, here are some other vegan dinner ideas you may also like!

Easy Mushroom Barley Stew

Whether you like mushroom barley soup or this easy mushroom barley stew, this recipe will satisfy those cozy, comfort cravings.

This easy mushroom barley stew is a bit thicker and heartier than mushroom barley soup, but you can add more stock if you’re looking for more broth. We loved the heartiness of this barley stew though!

In this mushroom barley stew recipe, we finished the dish with crispy oyster mushrooms. You can crisp up any mushroom variety as the topping – try it out with crispy trumpet mushrooms, crispy maitake mushrooms, or even crispy shiitake mushrooms.

This recipe is so easy to make and it’s really a great and healthy comfort food recipe.

How to Make this Recipe:

This barley stew is so easy to make! You just want to make sure to sauté you’re ingredients in batches to ensure that they cook up evenly.

The first question is: what kind of mushrooms should I use? The answer is simple: ALL OF THEM. I love using a variety of mushrooms in cooking, so try this recipe out with a mixture of button, shiitake, cremini, oyster, diced trumpet mushrooms, or maitake mushrooms. If you have some really fancy foraged mushrooms, reserve those for the crispy topping. The variety of mushrooms will help lend a more complex flavor to this stew.

Once you’ve sautéed the mushrooms, remove them from the pan and add the mirepoix and let that cook until it begins to soften. Add garlic at the very end and then return to the mushrooms to the pot. After that, add the barley and season with spices. I used a mix of dry thyme, chives, and parsley. I also added a few healthy shakes of crushed red pepper and 4 diced Roma tomatoes.

Add a good quality mushroom or vegetable stock to the pot. Start with 6 cups and add more as the liquid cooks down. I used 8 cups total. From there, it’s just a matter of letting the stew simmer for about 30 minutes until the barley is tender.

Right before serving, quickly fry up the mushrooms reserved for garnish in very hot oil. Immediately toss them with freshly minced parsley and salt and pile them on top. That’s it!

Looking for more vegetarian recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

  • 2kg/4lb 8oz shin of beef
  • 50g/1¾oz plain flour
  • salt and freshly ground black pepper
  • 6 tbsp vegetable oil
  • 10 small shallots, peeled
  • 6 sticks celery, roughly sliced
  • 8 carrots, roughly chopped
  • 25g/1oz dried porcini mushrooms
  • 600ml/1 pint red wine or stout
  • 300ml/½ pint beef stock
  • 3 sprigs thyme
  • 500g/1lb 2oz button mushrooms
  • 2 tbsp redcurrant jelly
  • mash, to serve

Cut the beef into 2.5cm/1in chunks and trim off any excess fat. Place the flour on a plate or in a plastic bag with plenty of salt and black pepper and toss the meat in it until well coated.

Heat the oil in a large flameproof casserole and add the beef. Fry until browned on all sides - you may need to do this in batches, as you don’t want to over-crowd the pan. It is important to brown the beef and not stew it.

Remove the meat from the pan using a slotted spoon and set aside. Add the shallots, celery and carrots to the pan and fry for five minutes, or until softened a little.

Meanwhile, soak the mushrooms in a bowl in 300ml/½ pint boiling water until softened. Drain, reserving the soaking liquid and chop the mushrooms into smaller pieces.

Return the meat to the pan and add the red wine or stout. Bring to the boil for 4-5 minutes, or until the volume of liquid has reduced by about a third. Add the stock,soaked mushrooms and their soaking liquid and the thyme.

Bring to the boil and then cover and simmer on a low heat for about 2½ hours, or until tender. If you prefer you can cook it in a preheated oven at 150C/300F/Gas 3 (130 fan) for the same time.

Add the button mushrooms and the redcurrant jelly and cook for a further 30 minutes. Serve with mash.

Recipe Tips

This can be cooked the day before, chilled in the fridge and reheated. To freeze, cool completely then freeze for up to three months. Defrost in the fridge overnight and reheat thoroughly. Shin of beef has a nice marbling of fat so will be meltingly tender, but any sewing steak or cuts will work well. If you want to thicken the sauce further, mix one tablespoon of plain flour with 2-3 tablespoons of cold water to make a thin paste, and add gradually to the boiling sauce until thickened to your liking.

Ingredients Mushroom Morel Stew

(serves 2)
100 g dried morels
1/8 liter vegetable broth (instant)
250 g white mushrooms
2 small onions
30 g butter
100 g creme fraiche
salt, fresh pepper
1 tbsp chopped chives

Cooking Instructions Mushroom Morel Stew
– Rinse the morels in a sieve bring broth to a boil pour it over the morels and let them soak in the broth for 30 min (check instructions on the package).
– Wash and clean the white mushrooms (don’t cut them), they are used as whole, remove the stem.
– Chop onions into fine cubes saute them in the butter until transparent.
– Add mushrooms, saute them until all liquid is evaporated add morels with the broth let it simmer covered for 10 minutes.
– Add creme fraiche and without the lid, let it simmer until a creamy sauce has developed (about 5 minutes).
– Add salt and pepper to taste.
– Cut chives in fine slices and sprinkle over the stew. Serve with thinly sliced French baguette bread.

Stufato Di Manzo Beef And Wild Mushroom Stew

Are you looking for a delicious beef recipe with a difference? If you are, you’ve found it! Here’s my beef and wild mushroom stew for you to enjoy.

I have to admit I love any kind of stew. They are so easy to put together and the slow cooking makes all the ingredients taste fantastic. This is a recipe you can prepare 24 hours ahead as it will only enhance the flavours. You can certainly use lamb if you prefer, and if you can’t find diced pancetta, a good quality bacon will definitely do the job. I have tried this recipe with chicken or vegetable stock and both work just as well. Whatever you do, make sure the oven is preheated, and once the stew is out of the oven, let it rest for a good 10 minutes to allow the sauce to thicken.


  • 400g Lean Rump Steak, Cut Into 2cm Cubes
  • 1 Tablespoon Plain Flour
  • 2 Tablespoons Extra Virgin Olive Oil
  • 200g Baby Onions
  • 50g Pancetta, Diced
  • 150g Mixed Wild Mushrooms, Cleaned And Roughly Sliced
  • 1 Carrot, Large, Cut Into 1cm Cubes
  • 2 Garlic Cloves, Finely Chopped
  • 150ml Red Wine
  • 1 Tablespoon Tomato Paste
  • 400ml Beef Stock
  • 3 Rosemary Sprigs
  • 1 Bay Leaf
  • To Taste Salt
  • To Taste Freshly Ground Black Pepper

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Feast your eyes on the finest beef and wild mushroom stew! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Preheat the oven to 200°C/400°F/gas mark 6.

Placed the cubed beef in a large bowl and dust with the flour.

Heat the oil in a large, non-stick flameproof casserole and gently fry the beef for 2-3 minutes until browned all over. Work in batches if necessary. Remove from the pan and set aside.

Add the onions and pancetta to the pan and cook for 5 minutes, stirring occasionally. Add the wild mushrooms, carrot and garlic and continue to cook for a further 5 minutes. Pour in the wine and bring to the boil.

Return the beef to the pan, stir in the tomato paste and gently mix well. Pour in the stock a little at a time, stirring as you do so, to create a sauce. Bring to the boil.

Tuck in the rosemary and the bay leaf, cover the casserole and transfer to the middle of the oven for 25 minutes. Remove the lid for the last 5 minutes to allow the sauce to thicken.

Before serving, season with salt and pepper and allow the casserole to rest, out of the oven, for 10 minutes.

Once you’re done, simply sit back and enjoy your beef and wild mushroom stew and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.