Mushroom Vegetable Stew
Cooking up a hearty stew is usually reserved for cold winter months. But in Melbourne, you would swear that’s exactly what time of year it’s been. And when the cold strikes, so does the craving for rich slow cooked yumminess. This Mushroom Vegetable Stew is sure to warm you up when you’re craving lots of healthy vegetables.
Mushrooms have such a great meaty texture and colour that they go perfectly in a slow cooked stew. I seal them in small batches at the start to give them some great colour and when I add them to the mushroom vegetable stew they just go perfectly.
Mushrooms are one of my favourite things to eat, but if you aren’t a huge fan you could find something else to be the hero. Maybe some grilled eggplant, or purple carrots. Just make sure if you use something delicate like eggplant that you put it in a bit later so that it doesn’t completely disappear into your stew.
What to have with my mushroom vegetable stew?
After I cooked this mushroom vegetable stew I just ate a bowl of it with nothing else. But the next day, I served it over my favourite pasta… linguini. There’s something about linguini that makes it so nice to eat. The sauce sticks to it so well and there’s just something about that lovely silky texture. I have packets and packets of the stuff in my pantry just waiting to be eaten.
Same day or next day?
Well, why not both! The flavours do continue to develop overnight in the fridge, so make extra and pack some lunch for the next day. This mushroom vegetable stew is super healthy and if you love to food prep, just double the recipe!
Mushroom Vegetable Stew
- 2 tbsp Olive Oil
- 500 g Large Flat Mushrooms cut into 1.5cm thick slices
- 4 Shallots peeled, halved lengthways and sliced
- 3 cloves Garlic peeled, crushed and chopped
- 2 sticks Celery trimmed and chopped roughly
- 4 Carrots peeled and chopped roughly
- 8 Baby Potatoes cut in half (use larger ones if you can, otherwise throw a few extras in)
- 4 Tomatoes roughly diced (use nice ripe ones, or use a can of tomatoes if you want)
- 2 tbsp Tomato Paste
- 2 tbsp Worcestershire Sauce I use a vegan brand
- 2 tbsp Balsamic Vinegar
- 500 ml Stock I made stock with a vegan chicken stock cube, but you could use vegetable or whatever you like
- 3 sprigs Rosemary
- 4 sprigs Thyme
- 5 sprigs Parsley
- 2 Bay Leaves
- 2 tbsp Gravox or gravy powder equivalent or cornflour
- 1/2 cup Warm Water to dissolve the gravox or cornflour
- Cracked pepper
- Heat oil in a large heavy based pot on med-high heat and brown the mushrooms in small batches much like you would brown meat. You want it to seal on the outside. Mushrooms hold a lot of moisture, so ensure you have a lid/cover on hand to stop the oil splattering everywhere as they brown. Set aside.
- Add shallots and onion to the pan and cook for a minute or so until soft and fragrant.
- Add celery and allow to brown slightly, stirring occasionally.
- Add carrots and do the same. By adding things in batches rather than at once, you give the vegetables time to brown a little rather than stew straight away.
- Do the same with the potatoes, then when they are slightly browned and coated in oil, add the tomatoes and cook for a couple of minutes.
- Add the tomato paste, Worcestershire sauce, balsamic vinegar and stock, stirring to combine then cover.
- While the pot comes to the boil, prepare a Bouquet Garni with the sprigs of herbs. Bunch them together and use a piece of kitchen string to tie them up. Make sure they are tied nice and tight so that you can pull everything out together later, and nothing goes missing. Once the pot is boiling, remove the lid, lower the heat and add your Bouquet Garni and bay leaves, submerging them.
- Mix the gravox (or cornflour) and water together so that the powder is dissolved and pour it into the pot, stirring well.
- Cover and simmer for 40 minutes, stirring occasionally.
- Remove the lid and simmer uncovered for 20 or so minutes, until the vegetables are nicely tender and the gravy is thick and luscious.
- Remove the herbs, add some cracked pepper, check the seasoning, and serve.