This mushroom stew is made with a mix of mushrooms, veggies and beans in a white wine tomato base and seasoned with rosemary. It's delicious, comforting, and perfect with a big piece of crusty bread!
Mushrooms are one of those ingredients that, while available year round, I really love to enjoy during the colder parts of the year. They're so savory and hearty and perfect for featuring in cozy comfort food dishes. My mushroom Bolognese, mushroom paprikash and mushroom wild rice soup are always in heavy rotation this time of year!
But this vegan mushroom stew is basically my perfect cold weather comfort food meal.
It contains LOTS of mushrooms, along with veggies for flavor and texture, beans for some bulk and protein. Also, white wine and rosemary are prominently featured, and these are two of my favorite ingredients for flavoring wintry dishes. (If you're a fan of my rosemary white bean soup I'm willing to bet you'll love this stew as well!)
Jump to:
Ingredients You'll Need
- Olive oil. While any high heat oil will technically work, I highly recommend using olive oil. We're using a good amount of oil, so it will make a difference in terms of flavor. I don't recommend skimping on the oil in this dish — it's essential for properly browning the mushrooms and bringing out their savory flavors.
- Mushrooms. You'll need lots of mushrooms, since they're the star of this recipe. The recipe calls for a mix of button, cremini, and shiitake mushrooms, but this is pretty flexible. As long as you've got a total of 2 pounds of fresh mushrooms, feel free to switch up the varieties.
- Celery.
- Carrots.
- Onion.
- Garlic.
- White wine. You can skip this if you'd rather cook without alcohol. If you do use it, make sure to run your brand through Barnivore to ensure that it's vegan.
- Canned diced tomatoes.
- Cannellini beans. We're using canned cannellini beans for convenience, but feel free to cook yours from scratch if you prefer. You'll need about 2 cups.
- Vegetable broth.
- Tomato paste.
- Fresh rosemary. Definitely use fresh rosemary for this recipe. You won't get anywhere near the same flavor from the dried stuff.
- Salt & pepper.
Tip: For extra flavor, replace up to one tablespoon of your olive oil with truffle flavored olive oil.
How It's Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Browning the mushrooms is the first step in making our mushroom stew, and it takes a bit of time, but is SO worth it.
- Cook the mushrooms in batches, generously coating a skillet with oil for each batch, and arranging the mushrooms in a single layer. Let them sit on the hot cooking surface for a few minutes on each side. Do not continuously stir or flip them, as this will prevent browning.
- Transfer your cooked mushrooms to a plate when they're done cooking.
Tip: Avoid drenching your mushrooms in water when you clean them. They'll suck up water like crazy, which is another thing that will prevent them from browning. Instead, simply wipe them off with a damp cloth.
- Sweat the veggies in some oil. This step can be started while your mushrooms are still cooking, saving you some time.
- Start with diced celery, carrots, and onion, stirring constantly and cooking them until they start to soften.
- Add minced garlic and cook it with the veggies for about a minute.
- Stir in the white wine and bring it to a simmer. Let it cook until it reduces by about half. You can simply skip this step if you're making the stew without wine.
- Add the cooked mushrooms to the pot, along with diced tomatoes, cannellini beans, broth, tomato paste, and a couple sprigs of fresh rosemary.
- Bring the liquid to a boil, lower the heat, and let the stew simmer until the base has thickened and the vegetables are soft.
- Take the pot off of heat remove the rosemary sprigs. They're perfectly edible but not the most fun to chew on. They've done their job of flavoring the stew at this point, so they can come out.
- Season your mushroom stew with salt and pepper.
- Ladle the stew into bowls and enjoy, preferably with a big chunk of bread.
Leftovers & Storage
Leftover rosemary mushroom stew will keep in an airtight container in the refrigerator for 3 to 4 days or in the freezer for up to 3 months.
More Vegan Stew Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
Rosemary Mushroom Stew
This mushroom stew is made with a mix of mushrooms, veggies and beans in a white wine tomato base and seasoned with rosemary. It's delicious, comforting, and perfect with a big piece of crusty bread!
Ingredients
- 5 tablespoons olive oil (Note 1), or more as needed, divided
- 1 pound white button mushrooms, cleaned and sliced
- 8 ounces cremini mushrooms, cleaned and sliced
- 8 ounces shiitake mushrooms, cleaned and sliced
- 2 medium celery stalks, diced
- 2 medium carrots, sliced
- 1 medium onion, diced
- 4 garlic cloves, minced
- ½ cup dry white wine (Note 2)
- 1 (28 ounce or 794 gram) can diced tomatoes
- 1 (15.5 ounce or 433 gram) can cannellini beans, drained and rinsed
- 1 cup vegetable broth
- 3 tablespoons tomato paste
- 2 (4 inch) sprigs fresh rosemary
- Salt and pepper, to taste
Instructions
-
Start by cooking the mushrooms in batches (Note 3). Coat the bottom of a large skillet with about 2 tablespoons of olive oil and place it over medium heat.
-
When the oil is hot, add a layer of mushrooms. Cook the mushrooms for about 5 minutes on each side, until browned, then transfer them to a plate. Cook subsequent batches of mushrooms in the same manner, until they're all cooked. Add oil to the skillet as needed.
-
While the mushrooms are cooking, start the stew. Coat the bottom of a large pot with a tablespoon of olive oil and place it over medium heat.
-
Once the oil is hot, add the celery, carrots, and onions. Sweat the veggies, stirring occasionally, until they start to soften, about 10 minutes.
-
Stir in the garlic and cook it with the vegetables for about 1 minute, until very fragrant, stirring constantly.
-
Stir in the wine and bring it to a simmer. Let the wine cook for about 4 minutes, until reduced by about half.
-
Stir in the cooked mushrooms, tomatoes, beans, broth, tomato paste, and whole sprigs of rosemary. Raise the heat and bring the stew to a boil. Lower the heat and allow it to simmer for about 30 minutes, stirring occasionally, until the base has thickened and the veggies are soft.
-
Remove the pot from heat. Remove the rosemary sprigs and season the stew with salt and pepper to taste.
-
Ladle into bowls and serve.
Recipe Notes
- For extra flavor, replace up to a tablespoon of the olive oil with truffle flavored olive oil.
- The wine can be omitted if you prefer to cook without alcohol. Skip step 6 of the recipe.
- The number of batches you'll need will depend on how large your skillet is. Ideally you want a single layer of mushrooms in each batch, but since we're cooking a lot of mushrooms here, a bit of piling is okay. Also note that it's totally fine to cook multiple varieties of mushrooms together in a batch.
Thee mushrooms are added in Step 4 AND in Step 7. I believe this is a typo???
Thank you! Should have been onions in step 4. I corrected it.
Looks good will be trying it thank you for the recipe