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Home » Cooking Light » Hearty Garlic and Herb Mushroom Stew {Paleo and Vegan-Friendly}

Hearty Garlic and Herb Mushroom Stew {Paleo and Vegan-Friendly}

February 24, 2015 by Faith 6 Comments

Hearty Garlic and Herb Mushroom Stew

Even though I don’t usually share their sentiments, I can at least understand how some veggies fall into the “eww” category for some people…

Broccoli, Brussels sprouts, and cabbage stink (literally).

Kale can be bitter.

Tomato can be acidic.

But mushrooms always confound me.

I mean, mushrooms don’t smell particularly offensive. Their taste in general (of course, depending on the particular species) is earthy, but pretty mild, somewhat meaty, and even a bit umami. I’ve heard a few people complain that their texture is off-putting (as in, slimy in the worst way possible), but that’s never bothered me. Sautéed in butter or olive oil and paired with garlic and fresh herbs, I think mushrooms are pure bliss.

Hearty Garlic and Herb Mushroom Stew 2

From Cooking Light, here’s a little mushroom trivia for you…

Early Greeks and Romans are thought to be among the initial mushroom growers. Romans in particular were very fond of this member of the fungus family, but after the fall of the Roman Empire, mushrooms were avoided, out of a justifiable fear of poisoning. The Italians were the first to reclaim it, and its popularity soon spread throughout Europe. Today, thousands of varieties of cultivated and wild mushrooms grow all over the world.

The star of this soup is definitely mushrooms, so if they’re not your thing, you’ll want to forgo this dish completely. However, if you’re a mushroom fan I think you’ll be all about this soup/stew (I’m not really sure what to call it because while it’s literally chock full of veggies, it’s pretty brothy at the same time).

Mushrooms lend their meatiness to this hearty stew, and their flavor is enhanced further with a bit of coconut aminos (or tamari sauce) and Worcestershire sauce. A touch of tomato paste adds body to the broth and when it comes to the garlic, I tend to go a little heavy-handed here (because I think mushrooms and garlic go together like snow days and hot chocolate). And don’t skip out the on the fresh herbs here – they really brighten up everything else.

What’s your stance on ‘shrooms?

Hearty Garlic and Herb Mushroom Stew 3

Print
Hearty Garlic and Herb Mushroom Stew
Prep time:  20 mins
Total time:  20 mins
Yield: 4 to 6 servings
 
Ingredients
  • 3 tablespoons olive oil
  • 1½ lbs (680 g) cremini mushrooms, quartered
  • ½ teaspoon salt, divided
  • 1 lb (450 g) cooking onions (about 3 medium onions), diced
  • 5 to 6 large cloves garlic, minced
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 2 bay leaves
  • 4½ cups (1L) low-sodium vegetable stock, warmed
  • 3 large carrots, scrubbed and chopped
  • 4 large stalks celery, washed and chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon coconut aminos or tamari sauce
  • 1 tablespoon Worcestershire sauce (see Note)
  • ¼ teaspoon ground black pepper
  • 2 tablespoons minced fresh parsley, for garnish
Instructions
  1. Heat the oil in a 5-quart soup pot over medium-high heat; add the mushrooms and ¼ teaspoon salt and cook until the mushrooms are browned and have released their water, about 10 minutes, stirring occasionally. Use a slotted spoon to transfer the mushrooms to a bowl; set aside.
  2. Add the onion and the remaining ¼ teaspoon salt to the pot that the mushrooms were cooked in. Cook until the onion is soft and deep caramel in color, about 15 minutes, stirring occasionally and adding a splash of water or turning the heat down a bit if the onion starts to get too dark.
  3. Add the garlic, rosemary, thyme, and bay leaves and cook 30 seconds, stirring constantly.
  4. Add the stock, browned mushrooms, carrot, celery, tomato paste, coconut aminos or tamari, Worcestershire, and black pepper.
  5. Bring to a boil over high heat, then turn heat down to simmer, cover the pot, and cook until the vegetables are tender, about 25 to 30 minutes, stirring occasionally.
  6. Serve with minced fresh parsley sprinkled on top.
Notes
Worcestershire Sauce: To keep this dish paleo and vegan, make your own Worcestershire sauce; Paleo Leap has a great recipe for it here. Or if you just want to keep it vegan, feel free to use store-bought vegan Worcestershire sauce.
3.5.3251

Filed Under: Cooking Light, Recipes Tagged: Cooking Light, Fresh Herbs, Garlic, Gluten-Free, Grain-Free, Meatless, Mushrooms, Paleo-Friendly, Recipes, Soup, Stew, Vegan-Friendly, Vegetables, Vegetarian-Friendly

Comments

  1. Amy says

    January 18, 2019 at 5:21 pm

    When do you put the mushrooms back in????

    Reply
    • Faith says

      February 14, 2019 at 8:51 am

      Amy, Sorry about that! The mushrooms get added back in Step 4; I updated the recipe above. :)

      Reply
  2. Jack Smith | BBQRecipez.com says

    March 16, 2018 at 11:44 am

    This recipe is delicious! Big hit with my wife!

    Reply
  3. Joanne says

    March 4, 2015 at 7:59 pm

    I’m not really a mushroom person..unless they’re the really expensive kinds! Then I somehow love them. It’s strange. I’m slowly warming to them, though…must try this!

    Reply
  4. Marissa | Pinch and Swirl says

    February 26, 2015 at 8:16 pm

    I totally agree about mushrooms – to me there are never too many and they’re so versatile! This stew looks like my kind of comfort food.

    Reply
  5. Nicole says

    February 24, 2015 at 4:39 pm

    I’m a HUGE mushroom fan, too. This is exactly what I want to eat on a chilly evening.

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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