Slow-Braised Mushroom and Herb Stew
A deeply savory stew where mushrooms slowly absorb aromatic broth and herbs, creating a comforting bowl that embodies the art of patient imbibing. This mediterranean-inspired soups (vegetarian) ready in about 90 minutes pairs olive oil, large, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 2 tbsp olive oil
- 1 large, diced onion
- 3 cloves, minced garlic
- 1 lb, sliced cremini mushrooms
- 2, peeled and diced carrots
- 2 stalks, diced celery
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 2 tbsp fresh leaves thyme
- 1 bay leaf
- 1/2 cup heavy cream
- to taste salt
- to taste black pepper
- for garnish fresh parsley
Instructions
- Step 1: Heat olive oil in a Dutch oven over medium heat. Add diced onion and sauté for 5 minutes until translucent and lightly golden at edges.
- Step 2: Add minced garlic and sliced mushrooms, stirring to coat in oil. Cook 8-10 minutes until mushrooms release liquid and turn golden brown, stirring occasionally to prevent sticking.
- Step 3: Stir in diced carrots and celery, then pour in vegetable broth and white wine. Add thyme and bay leaf. Bring to a gentle simmer, cover, and cook for 60 minutes until vegetables are tender and flavors meld.
- Step 4: Remove bay leaf. Stir in heavy cream and season with salt and pepper until sauce thickens to coat the back of a spoon. Simmer 5 minutes more.
- Step 5: Ladle into bowls and garnish with fresh parsley for a vibrant, aromatic finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Braised Mushroom and Herb Stew take to make?
Total time is about 90 minutes (20 min prep + 70 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 Slow-Braised Mushroom and Herb 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 olive oil from drying out.
Can I substitute ingredients in Slow-Braised Mushroom and Herb 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 Slow-Braised Mushroom and Herb 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.
Is Slow-Braised Mushroom and Herb Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
