Mushroom & Leek Vegetable Stew
A deeply umami-rich stew featuring earthy mushrooms, tender leeks, and a medley of root vegetables, simmered to perfection. This french-inspired whole30 ready in about 50 minutes pairs avocado oil, minced garlic cloves, chicken bone broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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
- 8 oz, sliced (cremini and shiitake) mixed mushrooms
- 1 tbsp avocado oil
- 2 medium, white and light green parts only, thinly sliced leeks
- 2 medium, peeled and diced into 1/4-inch cubes carrots
- 2, diced into 1/4-inch pieces celery stalks
- 3, minced garlic cloves
- 3 cups chicken bone broth
- 2, plus 1 tsp fresh thyme leaves thyme sprigs
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp, finely chopped chives
Instructions
- Step 1: Heat 1 tbsp avocado oil in a heavy pot over medium heat. Add 8 oz sliced mixed mushrooms and cook for 6 minutes until golden brown and all liquid has evaporated, stirring occasionally.
- Step 2: Add 2 thinly sliced medium leeks, 2 diced medium carrots, and 2 diced celery stalks to the pot. Sauté for 5 minutes until vegetables begin to soften, stirring frequently.
- Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 3 cups chicken bone broth, 2 fresh thyme sprigs, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a simmer and cook uncovered for 20 minutes until carrots are tender and flavors are deepened.
- Step 4: Remove thyme sprigs, stir in 1 tsp fresh thyme leaves, and 2 tbsp finely chopped chives. Simmer for 3 more minutes until heated through and chives are tender. Taste and adjust salt or pepper if needed before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mushroom & Leek Vegetable Stew take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mushroom & Leek Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado oil from drying out.
Can I substitute ingredients in Mushroom & Leek Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mushroom & Leek Vegetable Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mushroom & Leek Vegetable Stew?
French whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
