Last year I had a recipe I found online that I used over and over all fall/winter. I made it for dinner parties and it was a hit every single time. Well, this past weekend I thought of it and searched and searched but cannot find it. So I took to the kitchen and started coming up with my own version until I find that elusive recipe.
It’s hearty and reminiscent of a thick and creamy beef stew minus the beef. The gravy is so flavorful thanks to the mushrooms and it pairs so perfectly atop a creamy mashed potato. Even my father, the resident carnivore, devoured it. I added lentils to this recipe for a measurable protein and fiber source to make it well-rounded. I would suggest doing that if you can but know the recipe works perfectly without as well. Okay… let’s get started!
One pot, vegan mushroom stew over mashed potatoes.
- 1 Dutch oven pot
- 1 cutting board
- 2 tbl Avocado or Olive oil
- 1 yellow onion diced
- 2 carrots diced
- 6-8 cloves garlic minced
- 1 pinch or two of salt
- fresh ground pepper
- 1.5 tbl flour (All purpose, whole wheat or gluten free flour)
- 2 tbl tomato paste
- 2 medium sized tomatoes cubed
- 1.5 pounds your choice of mushrooms (I used crimini, shiitake and portobello) finely chopped
- 1 small package dried mushroom of choice (I used shiitake)
- 2 cups Mushroom or vegetable broth
- 2 tbl Liquid aminos or soy sauce
- 1 tbl vegan Worcestershire sauce
- 1 tbl liquid smoke
- Fresh or frozen herbs of choice – I used 1 sprig of fresh Rosemary and 2 sprigs of fresh parsley. If using dried, use 1 tbl of each.
- 1 tbl Smoked paprika
- Taste and adjust your s&p to your preference
- OPTIONAL: Feel free to add 1-2 cups of cooked brown or green lentils for added protein.
- 1 pound red potatoes washed and cubed – leave the skin on or take off if you prefer.
- 2 tbl vegan butter
- 2 cloves garlic grated
- Over medium heat, add your oil to the bottom of your Dutch oven and allow that to heat up.
- Add your onion and carrots and allow to cook for 6 minutes or so, stirring often. Allow to cook down.
- Add your garlic and stir. Allow to cook for 1 to 2 minutes.
- Sprinkle with s&p.
- Sprinkle the onions, carrots and garlic with your flour of choice. Stir to combine and allow the flour to cook. This will be used as a thickener as the liquids are added later on. Cook for 4 minutes or so.
- Proceed with adding tomato paste. Stir to coat your onions, carrots and garlic. Cook for another minute or so.
- Turn the heat to low/medium. Add all of your mushrooms at this point. Mushrooms will release a lot of liquid to the mixture. Allow that to cook off and reduce the mushrooms significantly. This takes about 14-20 minutes. Stir often.
- Add your liquids at this point along with your herbs and spices.
- If using, add your cooked lentils to the mixture and stir to combine.
- Turn the heat to low. Cover the pot and allow to simmer for as long you wish. I normally cook for about 3 hours stirring occasionally. If the stew gets too thick, add a bit more broth as needed.
- Into a saucepan add your potatoes and cover with fresh water so the potatoes are covered by 1/2 and inch of water or so. Add a good pinch of salt.
- Bring to a boil and allow the potatoes to cook. Depending on the potato, size of the pieces you cut, cooking time can vary. I start testing potato pieces by piercing with a knife to see if cooked through at about the 14-16 minute mark. Once the knife pierces the potato easily, turn the heat off. Reserve about 1/4 cup of the cooking liquid and set that aside.
- Drain the potatoes and then return them to the pot. Mash the potatoes or use your potato ricer to mash.
- Add your reserved water, butter, grated garlic and seasoning. Stir to combine and taste test.
- To plate: add a base of potatoes to your plate then top with the mushroom stew. Garnish with fresh or dried parsley or freshly cracked pepper.
— Knead to Cook