Herby Mushroom Stew

November 11, 2021
14 Ratings
Photo by Bette Blau. Prop Stylist: Brooke Deonarine. Food Stylist: Yossy Arefi.
  • Prep time 25 minutes
  • Cook time 1 hour 30 minutes
  • Serves 4
Test Kitchen Notes

This vegetarian-friendly stew from Food52 Resident Carolina Gelen stars golden-brown mushrooms cooked with pantry staples (think: soy sauce, balsamic vinegar, and red wine) for earthy, umami-rich flavor. The whole thing simmers for about an hour in the All-Clad 50th Anniversary D3® Stainless 3-Quart Casserole until it's thickened and stewy, then served over something carb-y (like mashed potatoes or rice) and a flurry of fresh parsley for a bright finishing touch.

This recipe is shared in partnership with All-Clad, and was developed using their 50th Anniversary D3® Stainless 3-Quart Casserole. —The Editors

What You'll Need
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Herby Mushroom Stew
  • 1 1/2 pounds mixed mushrooms (like oyster, cremini, shiitake, portobello, chanterelle, etc.), very roughly chopped (if using shiitake or portobello, remove stems)
  • 1/2 cup extra-virgin olive oil, divided
  • 3 shallots, finely chopped
  • 1 carrot, finely chopped
  • 1/2 tablespoon tomato paste
  • 5 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 cup red wine
  • 4 cups vegetable, mushroom, chicken, or beef stock
  • 2 tablespoons soy sauce
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon hot or sweet paprika, depending on your preference
  • 2 teaspoons coriander
  • 1 teaspoon balsamic vinegar
  • Kosher salt, to taste
  • Fresh parsley, roughly chopped, for serving (or cilantro)
  • Rice, couscous, mashed potatoes, etc., for serving
  1. Cook the mushrooms: Set the All-Clad 3-Quart Casserole or a large Dutch oven over medium-high heat. Drizzle ¼ cup extra-virgin olive oil in the pan and add a couple handfuls of mushrooms. Be careful not to overcrowd the pan, and try not to move them around too much as they cook; you also don’t need to salt them. Once the mushrooms are golden-brown, set them aside in a bowl. Working in batches, repeat until all the mushrooms are cooked.
  2. Add ¼ cup extra-virgin olive oil to the empty pan and lower the heat to medium. Cook the shallots and carrot until soft (the shallots should be translucent), for about 5 minutes, stirring occasionally. Add the garlic to the pan and cook for 2 to 3 minutes, until fragrant. Add the tomato paste and stir to combine, cooking for 3 to 4 minutes.
  3. Mix in the flour, stirring to coat the vegetables and aromatics in the pan, and cook for about 2 minutes. Then add in the cooked mushrooms, along with all the remaining ingredients up to the balsamic vinegar. Bring the mixture up to a boil on medium-high heat, then lower to a simmer and cook for 50 to 60 minutes. The mushroom stew should thicken and darken in color.
  4. Season to taste with kosher salt and garnish with fresh parsley, if you’d like. Serve warm over rice, couscous, mashed potatoes, etc.

See what other Food52ers are saying.

  • Taylor Stanton
    Taylor Stanton
  • Christine
  • miatortilla
  • Donnaenos
Carolina is a resident at Food52. She's also one of the hosts of Choose Your Own Recipe Adventure, our YouTube show where our Food52 readers pick the ingredients and techniques for a brand new recipe. Carolina recently immigrated to the U.S. from Transylvania, a place she spent most of her life. She continues to get inspired by the classic Romanian and Hungarian foods she was raised on, creating approachable, colorful, and fun recipes. For more cooking ideas and candid moments, check out her Instagram @carolinagelen.

9 Reviews

Christine March 2, 2022
I’d give this recipe about 3 1/2 🌟. I had the Devil’s own time trying to get it to thicken up for me! I finally resorted to instant potato flakes! The flavor was rather nice. I think I’ll try Thyme in this next time, though.
miatortilla January 13, 2022
I subbed the red wine with more chicken broth and it still tasted divine. I added some extra thyme and Rosemary I had on hand as well. Couldn’t ask for a more comforting winter meal! The incredible smells are a bonus.
Donnaenos December 28, 2021
Honestly, THE most delicious recipe ever. It is so rich and hearty and meaty in flavor. I have made it and served it to rave reviews. What a great recipe.
C December 7, 2021
I made this last night using a blend of baby bella, trumpet, and shiitake mushrooms. We opted for the hot paprika and really enjoyed it. The paprika and coriander gave a flavor we don't get regularly, so it was a nice change. The only issue I had was it took quite a bit longer than 50 min for the sauce to thicken up, but I'll just budget extra time when I make it again.
Juliet S. November 23, 2021
Absolutely delicious. Just used cremini mushrooms and still incred. Stoked I made this for dinner lol
aliguerin November 21, 2021
This was relatively easy to make and smells great! Do yourself a favor and do all the chopping first.
SilverInBlood November 16, 2021
Once it was simmering I knew it would be a winner - the smell was HEAVEN. It tasted amazing too! I served it over mashed rutabaga with some red wine rosemary tofu. Such a delight and I'm pleased to add this to my repertoire.
Taylor S. November 15, 2021
I made this last night and served it over another Food52 recipe, Diane Morgan's Classic Mashed Potatoes. I rarely follow recipes to a T but I did with this one and it was absolute perfection. I really don't have words for how delicious, earthy, hearty, and filling this dish is!!
Picabelle November 14, 2021
I’ve been making Smitten Kitchen’s Mushroom Bourguignon for years and this recipe is very similar so I’m sure it will be just as delicious.