Forest Mushroom and Root Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A slow-simmered stew featuring wild mushrooms, potatoes, and carrots in a creamy broth, finished with thyme for a deeply comforting winter dish. This finnish-inspired one pot ready in about 48 minutes pairs Wild mushrooms, Potatoes, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200g (chanterelles or morels), cleaned and sliced Wild mushrooms
• 2 medium (300g), diced Potatoes
• 2 medium (200g), diced Carrots
• 1 medium (100g), diced Yellow onion
• 360ml Vegetable broth
• 120ml Heavy cream
• 1 tsp, chopped Fresh thyme
• 15g Butter
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Melt 15g butter in a large pot over medium heat. Add 100g diced yellow onion and cook for 4-5 minutes until soft and translucent.
2. Step 2: Add 200g sliced wild mushrooms and cook for 6 minutes, stirring occasionally, until mushrooms release their liquid and begin to brown.
3. Step 3: Stir in 300g diced potatoes, 200g diced carrots, 360ml vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook covered for 20 minutes, or until potatoes are tender.
4. Step 4: Stir in 120ml heavy cream and 1 tsp chopped fresh thyme, then cook for 3 more minutes until the stew is heated through and the cream is incorporated.