Rosemary Mushroom Stew

Bowl of Mushroom Stew with a spoon and sprig of rosemary on top.

5 from 3 votes

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!

Prep Time15

Cook Time1 10

Total Time1 25

Course: Entree

Cuisine: American

Servings:

Calories: 343kcal

Author: Alissa Saenz

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

US Customary - Metric

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.

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.

Nutrition