Mushroom Potato Stew
There are certain meals I come back to again and again when I want something comforting, nourishing, and deeply satisfying without being complicated. This Mushroom Potato Stew is one of those recipes. It reminds me of slow weekends when the kitchen smells cozy and familiar, and dinner simmers gently on the stove while life slows down just a bit. Mushrooms and potatoes have always felt like a perfect pairing to me—earthy, hearty, and naturally comforting—and this stew is proof that simple ingredients can create incredible depth of flavor.
Table of Contents
- About Mushroom Potato Stew
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Mushroom Potato Stew
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
About Mushroom Potato Stew
This Mushroom Potato Stew is a cozy, one-pot meal made with tender gold potatoes, savory mushrooms, and a rich vegetable broth thickened just enough to feel luxurious. Butter adds warmth and depth, while dried thyme, bay leaf, and a splash of balsamic vinegar bring balance and complexity. It’s hearty without being heavy, making it ideal for chilly evenings, meal prep, or when you just want a bowl of something soothing and homemade.
Why You’ll Love This Recipe
- Comforting and hearty without feeling heavy
- Simple, pantry-friendly ingredients
- Naturally vegetarian and easy to make vegan
- Rich, savory flavor from mushrooms and herbs
- Perfect for leftovers and meal prep
Key Ingredients
- Veggie Broth – Forms the savory, comforting base of the stew
- All-Purpose Flour – Helps thicken the broth into a hearty stew
- Baby Bella or Button Mushrooms – Add deep umami flavor and a meaty texture
- Sweet Onion – Builds sweetness and aromatic depth
- Carrots – Bring subtle sweetness and color
- Gold Potatoes – Creamy and tender, perfect for stews
- Dried Thyme – Adds warm, earthy herbal notes
- Bay Leaf – Infuses the stew with gentle aroma while simmering
- Balsamic Vinegar – Brightens and balances the richness
- Salt – Enhances all the flavors
- Black Pepper – Adds mild heat and warmth
- Butter – Creates richness and rounds out the stew beautifully
How To Make Mushroom Potato Stew
- Chop the mushrooms into quarters or halves depending on the size. Chop the Onions, Carrots, and Potatoes into large pieces.
- In a large pot, dry sauté the mushrooms over medium heat. Until the mushrooms are browned and moisture is reduced. This could take 5-10 minutes depending on the moisture level in the mushrooms.
- Add 2 tablespoons of butter, along with the onions and sauté until the onions are slightly tender.
- Add dried thyme and stir to combine, allowing the thyme to infuse the butter and coat the onions and mushrooms. Then add 2 tablespoons of all purpose flour.
- Then add 4 to 5 cups of vegetable broth or water.
- Add a bay leaf along with carrots and potatoes.
- Add ground black pepper, salt, and balsamic vinegar. Stir to combine.
- Cover the pot, and bring it to a boil over medium heat. Once boiling, lower the heat to simmer, and simmer for 8-10 minutes or until the carrots and potatoes are cooked through.
- Check for seasoning and adjust if needed.
- Serve with a hearty bread.
- Enjoy!
Have It Your Way
- Make it vegan: Swap butter for vegan butter or olive oil
- Add greens: Stir in kale or spinach near the end
- Boost protein: Add white beans or lentils
- Extra herbs: Finish with fresh parsley or thyme
- Creamier version: Stir in a splash of cream or coconut milk
Nutritional Facts (Per Serving)
(Approximate values)
- Calories: ~320
- Protein: ~8g
- Carbohydrates: ~45g
- Fat: ~12g
- Fiber: ~7g
Health Benefits
- Mushrooms provide antioxidants and immune-supporting compounds
- Potatoes offer potassium and complex carbohydrates for sustained energy
- Carrots support eye health and digestion
- Vegetable broth keeps the dish light yet nourishing
- A balanced, filling meal without excess heaviness
Other Recipes You’ll Love
- Manchow Soup with Air Fried Noodles
- Tuscan Bean and Barley Stew with Kale
- Vegan Sundubu Kimchi Jjigae
- Vegan Tom Yum Ramen Noodle Soup
- Tomato Vegetable Soup
Mushroom Potato Stew
Mushroom Potato Stew is a cozy, comforting vegetarian dish made with tender potatoes, savory mushrooms, herbs, and a rich, flavorful broth—perfect for easy weeknight dinners.
Ingredients
- 4 Cups Veggie Broth
- 2 Tbsp Butter
- 2 Tbsp All Purpose Flour
- 2 Cups Baby Bella or Button Mushrooms quartered
- 1 Sweet Onion large
- 2 Carrots large pieces
- 3 Yukon Gold Potatoes large pieces
- 1 Tbsp Dried Thyme
- 1 Bay Leaf
- 2 Tbsp Balsamic Vinegar
- Salt to taste
- Black Pepper to taste
Instructions
- Chop the mushrooms into quarters or halves depending on the size. Chop the Onions, Carrots, and Potatoes into large pieces.
- In a large pot, dry sauté the mushrooms over medium heat. Until the mushrooms are browned and moisture is reduced. This could take 5-10 minutes depending on the moisture level in the mushrooms.
- Add 2 tablespoons of butter, along with the onions and sauté until the onions are slightly tender.
- Add dried thyme and stir to combine, allowing the thyme to infuse the butter and coat the onions and mushrooms. Then add 2 tablespoons of all purpose flour.
- Then add 4 to 5 cups of vegetable broth or water.
- Add a bay leaf along with carrots and potatoes.
- Add ground black pepper, salt, and balsamic vinegar. Stir to combine.
- Cover the pot, and bring it to a boil over medium heat. Once boiling, lower the heat to simmer, and simmer for 8-10 minutes or until the carrots and potatoes are cooked through.
- Check for seasoning and adjust if needed.
- Serve with a hearty bread.
- Enjoy!
Notes
- Dice potatoes evenly for uniform cooking
- Let the stew simmer gently to develop depth of flavor
- Taste and adjust salt after simmering—broth strength varies
- The stew thickens more as it cools
- Stores well in the fridge for up to 4 days
Video
Nutrition
Serving: 1BowlCalories: 320kcal
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