Savory Mushroom Stew Recipe

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness and acidity without alcohol.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with bouillon cubes

Bouillon cubes are a cost-effective way to add flavor.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Cornstarch thickens the stew without gluten.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and neutral in flavor.

Clean and slice the mushrooms into thick pieces.

Chop the onion, garlic, carrots, and celery into small dice.

Heat olive oil in a large pot over medium heat until shimmering.

Add the onions and sauté until translucent, about 5 minutes.

Stir in the garlic and cook until fragrant, about 1 minute.

Add the carrots and celery, cooking until slightly softened, about 3-4 minutes.

Add the sliced mushrooms and cook until they release their moisture, about 5-7 minutes.

Sprinkle flour over the mixture and stir to combine, cooking for 1-2 minutes.

Pour in the red wine, scraping the bottom of the pot to release any browned bits.

Add the vegetable broth, thyme, bay leaves, salt, and pepper; stir well.

Bring the stew to a boil, then reduce heat to low and simmer for 30-40 minutes.

Taste and adjust seasoning as needed, adding soy sauce for depth.

Remove bay leaves before serving, and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens