Mushroom Stew Recipe

Name: Mushroom Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried mushrooms (such as porcini); 1 cup hot water, or as needed; 2 tablespoons extra-virgin olive oil; 1 yellow onion, minced; 2 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 1 pinch ground cloves; 2 pounds assorted fresh mushrooms, cut into bite size pieces; salt and ground black pepper to taste; 1 1/2 pounds tomatoes - peeled, seeded, and chopped; 1 quart vegetable stock, or as needed; 8 ounces instant polenta; 4 teaspoons chopped fresh parsley, or as desired

Servings: persons

1/2 ounce dried mushrooms (such as porcini)
1 cup hot water, or as needed
2 tablespoons extra-virgin olive oil
1 yellow onion, minced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 pinch ground cloves
2 pounds assorted fresh mushrooms, cut into bite size pieces
salt and ground black pepper to taste
1 1/2 pounds tomatoes - peeled, seeded, and chopped
1 quart vegetable stock, or as needed
8 ounces instant polenta
4 teaspoons chopped fresh parsley, or as desired

1
Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
2
Heat oil in a large pot over medium high heat and cook and stir onion until soft, about 5 minutes. Reduce heat to medium; stir in garlic, thyme, and cloves and cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.
3
Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
4
Bring vegetable stock to a boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 ounce dried mushrooms (such as porcini), 1 cup hot water, or as needed, 2 tablespoons extra-virgin olive oil, 1 yellow onion, minced, and more.

Yes, Mushroom Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions