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!
- 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
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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.
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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.
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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.
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Once the oil is hot, add the celery, carrots, and onions. Sweat the veggies, stirring occasionally, until they start to soften, about 10 minutes.
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Stir in the garlic and cook it with the vegetables for about 1 minute, until very fragrant, stirring constantly.
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Stir in the wine and bring it to a simmer. Let the wine cook for about 4 minutes, until reduced by about half.
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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.
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Remove the pot from heat. Remove the rosemary sprigs and season the stew with salt and pepper to taste.
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Ladle into bowls and serve.
- 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.