Underground Mushroom and Root Vegetable Stew
A hearty, earthy stew blending mushrooms and root vegetables simmered slowly to develop deep flavors reminiscent of hidden shelters and subterranean calm. This mediterranean-inspired soups (vegetarian) ready in about 65 minutes pairs sliced cremini mushrooms, medium, diced carrots, medium, diced parsnip for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 12 oz, sliced cremini mushrooms
- 2 medium, diced carrots
- 1 medium, diced parsnip
- 1 large, finely chopped yellow onion
- 3, minced garlic cloves
- 4 cups vegetable broth
- 2 tbsp tomato paste
- 2 tsp, chopped fresh thyme
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large finely chopped yellow onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
- Step 3: Stir in 12 oz sliced cremini mushrooms, 2 diced medium carrots, and 1 diced medium parsnip. Cook for 7 minutes until the mushrooms release their moisture and the vegetables soften slightly.
- Step 4: Mix in 2 tbsp tomato paste, 2 tsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper; cook for 2 minutes to deepen the flavor.
- Step 5: Pour in 4 cups vegetable broth and add 1 bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 40 minutes until the stew thickens and vegetables are tender.
- Step 6: Remove the bay leaf before serving, and adjust seasoning if necessary.
Frequently asked questions
How long does Underground Mushroom and Root Vegetable Stew take to make?
Total time is about 65 minutes (15 min prep + 50 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 Underground Mushroom and Root 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 sliced cremini mushrooms from drying out.
Can I substitute ingredients in Underground Mushroom and Root 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 Underground Mushroom and Root 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.
Is Underground Mushroom and Root Vegetable 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.
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