Amy Phillips
@amyphi
Savory Mushroom and Vegetable Stew
This hearty mushroom and vegetable stew is a comforting dish packed with flavor. The combination of brown mushrooms, carrots, potatoes, and aromatic herbs creates a rich and satisfying meal perfect for chilly days. Enjoy it as a main dish or serve it alongside crusty bread for a complete experience.
Details
- Cuisine:american
- Diet:vegetarian
- Difficulty:hard
- Estimated Cost:N/A
- Occasion:thanksgiving
- Ingredients:21
- Views:8
Recipe Information
- Prep time35 min.
- Cook time1 min.
- Total time36 min.
- Servings4
Ingredients
- 2 tablespoons
- 2 tablespoons
- 1 pound, halved
- 1 teaspoon, plus more to taste
- 1 large, diced
- 1 tablespoon
- 2 tablespoons
- 7 cups
- 2 tablespoons
- 2 tablespoons
- 1 large
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- 1 pinch
- 4, peeled and cut into 1-inch pieces
- 4 ribs, cut into 1-inch pieces
- 4, peeled and quartered
- 2 tablespoons, finely chopped
Cooking Instructions
Follow our step-by-step guide on how to make Savory Mushroom and Vegetable Stew.
Step 1
Begin by warming a generous splash of vegetable oil and a dollop of unsalted butter in a large pot over medium-high heat until the butter melts into a golden pool.
Step 2
Toss in the halved brown mushrooms, seasoning them with a sprinkle of kosher salt.
Step 3
Sauté the mushrooms, stirring occasionally, until they achieve a beautiful brown hue, which should take about 5 to 6 minutes.
Step 4
Next, lower the heat to medium and introduce the diced yellow onion.
Step 5
Stir frequently, allowing the onions to soften and turn translucent, while the pot's bottom develops a rich brown crust, which will enhance the stew's flavor over the next 5 minutes.
Step 6
Once the onions are ready, stir in the tomato paste and all-purpose flour, cooking for an additional 2 to 3 minutes to create a thick, flavorful base.
Step 7
Gradually pour in water and crank up the heat to high, bringing the mixture to a lively simmer.
Step 8
While waiting for the bubbling magic to happen, blend in the yellow miso paste, beef base, bay leaf, Worcestershire sauce, garlic powder, black pepper, thyme, rosemary, and a dash of cayenne pepper.
Step 9
Stir everything together until well combined.
Step 10
When the stew reaches a rolling boil, add the chopped carrots and celery.
Step 11
Reduce the heat to medium-low, allowing the stew to maintain a gentle simmer while stirring occasionally for about 30 minutes.
Step 12
Taste the stew and adjust the seasoning with more salt if desired.
Step 13
Now, introduce the quartered russet potatoes to the pot, continuing to simmer until they become tender and the stew thickens, which should take another 30 minutes.
Step 14
For an extra thickening boost, gently stir the potatoes to break them up a bit.
Step 15
Once the stew is ready, remove it from the heat and fold in the finely chopped Italian parsley for a fresh finish.
Step 16
Serve this hearty mushroom and vegetable stew hot, and savor the comforting flavors that warm the soul.