11 Easy Kitchen Hacks

Hearty Mushroom Stew with Potatoes

on May 26, 2021
4 from 18 votes

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Who says hearty has to mean heavy? This Mushroom Stew is hearty and filling, but not too heavy. It's meatless, earthy, and absolutely bursting with flavor!
serving bowl of vegetarian stew with wine cork and flowers surrounding it

Looking for a delicious, healthy, and meatless way to fill up for dinner? This Hearty Mushroom Stew with Potatoes is sure to please the whole family! It makes mushrooms the star, highlighting their earthy umami flavor and elevating them with complementary ingredients.

Oh, and did I mention it’s made in just one pot? Easy to make, easy to clean, and even easier to gobble up! This dish has quickly become one of my family’s favorite hearty vegan meals.

As an environmental scientist, I’m always looking for ways to make eco-friendly produce shine! Mushrooms are not only delicious but considered sustainable food. They have a relatively small environmental footprint as they take little water and energy to grow and emit little CO2.

overhead shot of mushroom stew with potatoes and carrots garnished with fresh thyme

Mushroom Stew Tips and Tricks

Choosing Your Mushrooms

The mushrooms are the star of this dish! It’s best to use two different kinds to really add a depth of flavor to this vegan stew. I chose baby bella and white button mushrooms because they are super common and easy to find.

You could also use morel, shitake, maitake, or even porcini. Whatever is in season, or whatever you have in your fridge!

Green tip: Try buying organic mushrooms for this recipe if you can! Organic farms rely on biodiversity to generate rich soil, avoiding the use of pesticides and fertilizers, which means no toxic runoff.

Set Yourself Up For Success

The best part about this Mushroom Stew is it’s simplicity. Once you’ve gathered and prepped your ingredients, it’s as simple as letting all the flavors meld together.

It’s best to do all your peeling, chopping and measuring of ingredients ahead of time, so that everything is ready to chuck into the pot! Here’s what you’ll need:

Onion, red wine, thyme, flour, mushrooms, butter, potatoes, carrots, bay leaves, red wine vinegar, mushroom
Ingredients for Mushroom Stew

Choosing Your Wine

It’s best to use a mild red wine for this recipe! I chose an affordable Cabernet Sauvignon, but you can also use Merlot or Pinot Noir. Avoid general “cooking wine” for best results.

Quick note: Save your top-shelf stuff for drinking! The heat from cooking will cause the wine to loose those subtle nuances.

Start Off With A Roux

Once you’ve chopped your onions and mushrooms, add them to a large Dutch Oven with your butter or oil and cook them down for about 5 minutes until the liquid releases from the mushrooms.

Add your flour to form a roux. This will be the base of your stew, helping it achieve the perfect consistency!

Green tip: The average shelf-life of all-purpose flour is about 8 months, but freezing it can extend its life by another year and a half! Just store it in an airtight container and stick it in the freezer to avoid wasting it.

From High to Low

Once you’ve formed your roux and added your liquid, you’ll simmer over high heat to reduce some of the water content, and encourage the flavors to meld together. Your stew will cook like this for about 20 minutes.

Then, once you’ve added your carrots and potatoes, you’ll reduce your temperature to low heat and cover. This will encourage the carrots and potatoes to soak up all that delicious flavor you’ve just created.

Both the carrots and potatoes should be perfectly tender and well-seasoned from the stew. Stick a fork in the biggest piece of potato you see, and if that ones ready, they all will be!

You’ll know it’s ready because your fork will easily pierce right through the potato.

Should You Have Leftovers

This stew will reheat deliciously and can be stored for 3-4 days covered in the refrigerator. You can also opt to keep it in the freezer for up to 3 months!

To reheat, just place in a microwave-safe dish and cover. Microwave on high for 3-5 minutes if thawed, or 5-7 minutes if frozen. Stop and stir every 2 minutes and taste test to make sure it’s heated all the way through!

You can also reheat it in a pot, covered, over medium heat for about 15 minutes, stirring occasionally.

Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes. It’s always best to avoid food waste as much as you can! That means storing your leftovers properly so you can eat them later!

Doubling The Recipe

This is one of those crowd-pleasing meals that’s great for feeding a whole family! If you have more than 4 mouths to feed, you can easily double this recipe.

In this case, you will have to add 10 minutes to your cooking time in Step 4, when you are simmer on high. You may also have to add 5 more minutes during step 6.

Test by piercing a potato with a fork. If the potato is tender, your fork should easily go through. If not, give it another 5 minutes.

close up of serving bowl filled with stew with carrots, mushroms, and potatoes peeking out

Why You Should Make this Mushroom Stew

  • It’s filling! Hearty and warming to the tummy and the soul!
  • It’s One-Pot! Easy to cook, easy to clean.
  • It’s earthy. That umami flavor from the mushrooms really shines in this dish.

Loving this Mushroom Stew and looking for more hearty vegan dinners? Check out this Vegan Chili and Lentil Taco Meat alternative!

Hearty Mushroom Stew with Potatoes

4 from 18 votes
Recipe by Marley Goldin Course: Dinner


Prep time


Cooking time


Total time



Who says hearty has to mean heavy? This Mushroom Stew is hearty and filling, but not too heavy. It’s meatless, earthy, and absolutely bursting with flavor!


  • 1 large yellow onion, chopped

  • 8 ounces baby bella mushrooms, sliced

  • 8 ounces white button mushrooms, sliced

  • 2 tablespoons unsalted butter (dairy or plant-based) or olive oil

  • 1/4 cup all-purpose flour

  • 1 cup red wine

  • 1 tablespoon red wine vinegar

  • 32 ounces (~ 3 & 2/3 cup) mushroom stock

  • 2 bay leaves

  • 2 sprigs fresh thyme leaves

  • 2 large carrots, peeled and chopped

  • 2 large russet potatoes, peeled and chopped

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper


  • Add chopped onion and sliced mushrooms to a large pot or Dutch Oven over medium heat with butter or oil. Cook for about 5-7 minutes until the juices of the mushroom have released and the onion is translucent and fragrant.
  • Add flour and stir well until there are no visible clumps to form a roux.
  • Add the wine and vinegar and stir, integrating the roux into the liquid. Cook for about 5 minutes to allow the alcohol to burn off.
  • Add stock, bay leaves, and fresh thyme. Stir and bring heat up to high. Leave uncovered and simmer for 20 minutes, stirring occasionally to make sure the bottom does not burn.
  • Peel the carrots and potatoes. Slice carrots and chop potatoes into chunks, about 1-inch wide. Drop them into the pot and turn heat all the way down to low. Cover and simmer on low for 30 minutes.
  • Test that your carrots and potatoes are tender by piercing with a fork. It should easily poke through. If ready, taste to see if any salt and pepper is needed. Serve hot and garnish with fresh thyme.

Pro Tips

  • You can use any two kinds of mushrooms for this recipe!
  • Avoid general “cooking wine”. Go for an affordable Cabernet Sauvignon, Merlot, or Pinot Noir.

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4 thoughts on “Hearty Mushroom Stew with Potatoes”

  1. Really enjoy this tasty stew. I was using the oven for something else so popped this into a casserole and it cooked beautifully. Will definitely do this one again. Teamed it with some home grown parsnips tossed in olive oil and a mixture of seeds and roasted in the oven.

    1. Hi Vicki! You can usually find mushroom stock at your local grocery store (my tiny, local, non-specialty grocery has it) right next to the chicken, beef, and vegetable stock. If for some reason you have a tough time tracking some down, you can always substitute vegetable broth. Enjoy!

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