Go Back
+ servings
plate of mushroom stew with polenta
Print

Easy Mushroom Stew Recipe (Mushroom Main Dish)

Aromatic mushroom stew in a delicious sauce with lots of herbs, a perfect vegetarian stew for these cold autumn days.
Course Stews
Cuisine German
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 242kcal
Author Adina

Ingredients

  • 2.2 lbs white or brown mushrooms 1 kg
  • 2 onions
  • 4 garlic cloves
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 teaspoons tomato paste
  • 1 tablespoon sweet paprika powder
  • 2/3 cup white wine 150 ml
  • 2/3 cup good-quality vegetable broth 150 ml
  • 2/3 cup milk or heavy cream See note
  • ½ tablespoon cornstarch optional, not necessary if using heavy cream
  • 1 bunch parsley or chives
  • 1-2 teaspoons lemon juice or to taste
  • fine sea salt and pepper

Instructions

  • Mushrooms: Clean the mushrooms by wiping them carefully with kitchen paper to remove any dirt that might stick to them. Halve or quarter the mushrooms, depending on their size. If they are very small, you can leave them whole. Chop the stems in 2 or 3 pieces as well. Set aside.
  • Saute: Finely chop the onions and the garlic cloves. Heat the oil and the butter in a stew pot and cook the onions and the garlic until the onions are translucent.
  • Cook: Add the mushrooms, cover the pot and leave to cook for about 5 minutes.
  • Simmer: Add the tomato paste, sweet paprika powder, and some salt and pepper. Stir to coat the mushrooms with the spices. Add the white wine and let it bubble off completely. Add the vegetable broth, cover, and cook for about 15-20 minutes.
  • Thicken: Shortly before the end of the cooking time, whisk the milk and the cornstarch together in a small bowl. Slowly pour the mixture into the pot while whisking all the time. Stir well and let cook for another two minutes or so until the sauce thickens slightly.
    If you are using heavy cream, the cornstarch will not be necessary. Just stir the cream into the dish and let cook for a couple of minutes or until the sauce thickens slightly.
  • Adjust the taste with lemon juice and more salt and pepper. Chop the herbs and add to the stew.
  • Serve immediately with one of the sides mentioned above.

Video

Notes

The nutrition is calculated considering that you have used milk and cornstarch. If using heavy cream, one portion of the mushroom stew will have about 350 calories.

Nutrition

Serving: 1/4 of the dish | Calories: 242kcal | Carbohydrates: 25g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 459mg | Fiber: 7g | Sugar: 9g