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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