French-Style Mushroom Stew

This rich, French-style mushroom stew features four types of mushrooms, onions, wine, carrots, and leeks. Serve it over noodles, polenta, or potatoes.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 379 Calories

Ingredients

• salt and freshly ground black pepper to taste
• 1 tablespoon tomato paste
• 3 sprigs fresh thyme, chopped
• 2 bay leaves, or more to taste
• 1 tablespoon tamari, or to taste
• 3 cloves garlic, crushed and minced
• 2 medium carrots, thinly sliced
• 16 ounces button mushrooms, chopped
• 8 ounces cremini mushrooms, chopped
• 8 ounces shiitake mushrooms, chopped
• 8 ounces oyster mushrooms, chopped
• 2 cups roughly chopped onion
• 6 tablespoons extra-virgin olive oil, divided, or to taste
• 1 large leek, white and light green parts only, diced
• 2.5 tablespoons all-purpose flour
• 0.25 teaspoon cayenne pepper, or to taste
• 1.5 cups vegetable broth
• 1.5 cups dry red wine

Recipe Instructions

Step 1

Combine mushrooms and onion in a large bowl; toss gently to mix.

Step 2

Heat 2 tablespoons oil in a very large pot over medium-high heat. Add mushroom-onion mixture, in batches, to cover bottom of pot in a single layer; cook, without stirring too much, until begin to brown and caramelize on one side, 3 to 5 minutes. Stir and cook until other side is browned, 3 to 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot; repeat with another mushroom-onion batch. Continue until all mixture is cooked.

Step 3

Season mushroom-onion mixture with salt and black pepper.

Step 4

Reduce heat to medium-low; add 1 tablespoon oil to the pot. Add carrots and leek; cook until leek turns a light golden color and starts to soften, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste; cook 1 minute. Add flour; cook and stir 1 minute more.

Step 5

Stir in wine, vegetable broth, tamari, thyme, bay leaves, and cayenne pepper while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Carefully add the mushroom-onion mixture; bring to a simmer.

Step 6

Reduce heat to low; simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.