Save to Pinterest This rich mushroom stew with root vegetable mash is my answer to a chilly evening when all I want is comfort in a bowl. Loaded with earthy mushrooms and a tangle of sweet and savory root vegetables this dish feels both nourishing and decadent. The aromatic stew is ladled generously over a creamy mash that soaks up every bit of the silky gravy.
I remember the first time I cooked this for my friends on a rainy December night and it’s been a special request ever since. The aroma alone brings everyone to the kitchen.
Ingredients
- Mushrooms: Choose mixed varieties such as cremini shiitake and portobello for layers of earthy flavor Pick mushrooms that are firm and fresh without slimy spots
- Yellow onion: Finely chopped for a savory backbone Pick onions with tight papery skins
- Garlic cloves: Freshly minced for aromatic depth Use cloves that are plump and not sprouting
- Carrots: Provide subtle sweetness and color Look for firm carrots with no green tops
- Celery: Contributes aromatic balance Stalks should be crisp without browning
- Tomato paste: Adds umami richness Look for bright red concentrated paste
- Fresh thyme leaves: Lend herby notes Dried thyme can sub but fresh is most vibrant
- Smoked paprika: Infuses a lingering smoky flavor Spanish varieties have a bolder taste
- Soy sauce or tamari: Lifts the umami and deepens color Use tamari if avoiding gluten
- Dry red wine: Provides depth and acidity Go for a wine you would drink
- Vegetable broth: Forms the stew’s base Opt for rich homemade or low sodium brands
- Bay leaves: Give gentle herbal fragrance Use whole leaves and remove before serving
- Cornstarch slurry: Thickens the stew to silky perfection Always mix with cold water first
- Salt and ground black pepper: Essential for seasoning Always taste and adjust at the end
- Chopped parsley: Freshens up the bowl
- Potatoes (for the root vegetable mash): Opt for floury types such as Yukon Gold for a creamy base
- Parsnips: Add sweetness and earthiness Choose smaller roots for tenderness
- Celeriac: Subtle celery flavor and creaminess Firm bulbs without blemishes are best
- Milk or plant based milk: Helps smoothen the mash
- Unsalted butter or vegan butter: Adds richness and sheen
- Salt and pepper: Essential for final flavor balance
Instructions
- Prepare the root vegetable mash:
- Place cubed potatoes parsnips and celeriac in a large pot Cover completely with cold salted water This ensures even cooking Bring to a boil over high heat then reduce to a simmer Cook for twenty to twenty five minutes until all vegetables are easily pierced with a fork Drain and set aside until ready to mash
- Sauté the aromatics:
- While the mash cooks heat olive oil in a heavy pot over medium heat Add chopped onion carrots and celery Stir often letting them sizzle for five to seven minutes until they are very soft and fragrant but not browned This low slow process forms the flavor base
- Build the mushroom stew:
- Add garlic to the pot and stir continuously for one minute until you smell the aroma Pile in the sliced mushrooms Stir well and let them cook uncovered for eight to ten minutes Stir now and then so they brown all over and release their moisture When most liquid has simmered away they should be deeply colored
- Layer in flavor:
- Stir in the tomato paste thyme and smoked paprika Add the soy sauce and cook for two full minutes letting the paste caramelize This step intensifies the overall depth and blends the seasonings
- Deglaze and simmer:
- Pour in the red wine Scrape the bottom of the pot with a wooden spoon to pick up any browned bits Simmer gently for two to three minutes so the wine reduces and loses its raw edge
- Add broth and simmer again:
- Pour in the vegetable broth Add the bay leaves Bring everything to a gentle simmer Cover and cook for fifteen minutes which melds flavors Then remove the lid and continue to simmer for an additional five to ten minutes to reduce and thicken
- Finish the stew:
- Stir the prepared cornstarch slurry into the bubbling liquid Stir constantly for two to three minutes until the stew takes on a glossy sheen Taste and season with salt and pepper Remove and discard bay leaves
- Mash the vegetables:
- Return the drained potatoes parsnips and celeriac to their pot Add milk and butter Mash until completely smooth and creamy Season to taste with salt and pepper The texture should be fluffy and lump free
- Plate and serve:
- Spoon a large scoop of mash into each bowl Top with generous ladles of mushroom stew and a sprinkle of chopped parsley Serve hot
Save to Pinterest What I love most is how the mushrooms soak up all the wine and broth They become melt in your mouth and even my mushroom skeptics ask for seconds My kids consider this our wintertime comfort blanket in a bowl
Storage Tips
Keep leftovers in an airtight container in the fridge for up to four days The flavor deepens overnight For freezing let the stew and mash cool completely and pack portions separately in freezer containers Defrost gently in the fridge overnight then reheat on the stove with a splash of broth or milk
Ingredient Substitutions
No celeriac Try rutabaga or an extra potato Prefer a different herb Rosemary or sage both work beautifully If you cannot find portobellos double up on cremini and add a handful of dried porcini soaked in warm water for richness
Serving Suggestions
A big green salad and a hunk of crusty bread complement the richness For extra brightness a squeeze of fresh lemon over the stew just before serving works wonders I love this paired with a peppery arugula salad drizzled with balsamic Reduction
Save to Pinterest This stew is just as delicious reheated and makes the perfect cozy leftover or freezer meal option for busy nights.
Recipe FAQs
- → What mushrooms work best in this stew?
A variety of cremini, shiitake, and portobello mushrooms provides rich flavor and texture.
- → Can I make this dish vegan?
Yes, use plant-based milk and butter. Substitute tamari for soy sauce if gluten-free is needed.
- → Is red wine essential for the stew?
Red wine deepens flavor but can be replaced with extra broth if preferred.
- → How can I thicken the sauce without cornstarch?
Simmer uncovered to reduce, or use a flour or arrowroot slurry as an alternative.
- → What root vegetables can I substitute?
Try sweet potatoes, rutabaga, or even turnips based on your taste preferences.
- → What pairs well as a beverage?
A robust red wine like Cabernet Sauvignon or Syrah complements the dish nicely.