Mushroom Stew | The Modern Proper (2024)

March 14, 2024

Calling all fun guys! This mushroom stew is packed with fungi’s full depth of umami flavor. Cooked with white wine and fresh herbs, it’s a treat for the senses.

Make Room For This Stew With Mushrooms!

When you’re looking for a filling vegetarian meal, this recipe for mushroom stew checks all of the boxes. We cook two pounds of mushrooms in an herbaceous broth with white wine, and add potatoes and peas. Might we recommend some sort of warm and crusty bread to sop it all up? If you end up with leftovers, these mushrooms in stew can also be served atop toast with a fried egg for a delicious savory breakfast!

How Can I Cook Mushrooms?

Unlocking the umami goodness of mushrooms is quite easy. First, start by removing any dirt from the mushrooms with a brush. If the mushrooms have a lot of dirt stuck to them, you can rinse them in water, but the goal is to keep them as dry as possible since mushrooms absorb water. Once cleaned, heat oil or butter over medium high heat, and add mushrooms in a single layer. You don’t want to overcrowd the mushrooms in the pan, because they’ll just steam, and we want them to develop a nice golden brown color. Once mushrooms cook on one side, you can give them a stir to make sure their entire surface has a chance to brown. Our main mushroom advice: keep ‘em dry and give ‘em space!

How To Make Mushroom Stew

The mushroom magic starts by cooking an onion until soft in a large pot. When that’s soft, add half of the mushrooms and garlic.
Add the white wine and reduce it by first bringing it to a boil, and then simmering for about eight minutes.
Create the liquid base by adding broth, bouillon, and spices.
Add the potatoes and bring to a boil again, and then reducing to a simmer for another twenty minutes, or until the potatoes are tender.
Meanwhile, we’ll brown the second batch of mushrooms in butter. Looking to make vegan mushroom stew? You can sub vegan butter here, to make the stewed mushrooms vegan! The mushrooms will release their liquid, and should turn a lovely golden brown color.
Finish by stirring in the peas, parsley and browned mushrooms into the stew.