Vegan Mushroom Stew
It’s almost wintertime here in New England, with temp’s dropping into the mid 20’s and lower when the sun goes down. In other words, it’s absolutely freezing. 🥶 Can you relate? If so, add this recipe to your list of dinners you need to cook ASAP. It’s soul-warming and insanely delicious. It’s a surefire dinner to cozy up with on the sofa in front of a funny movie on the coldest evenings. Bonus if you can light a fire in the fireplace too!
All of our taste-testers agreed that this stew tastes best when it’s made with white wine. We used a few varieties when testing it, but this vegan Sauvignon Blanc was our absolute favorite. You can use any of your go-to dry whites, or a bold red wine as an alternative!
We used dried herbs and fresh herbs in this stew and found the taste to be perfectly balanced. It’s so flavorful you won’t be able to resist helping yourself to seconds! The potatoes, carrots and portobello mushrooms taste perfectly moist and crunchy when you allow the slow cooker to simmer on low for 4 hours.
Serve With The BEST Wine
Like I mentioned earlier, our favorite wine in this stew was Loveblock Sauvignon Blanc, which you can get here. We also served this stew with an accompanying white. Find all the best vegan wines to serve in our Holiday Wine Guide here. There’s one for this stew and every other occasion too! 😋
Pin For Later
Don’t forget to save this recipe! It’s a keeper. Send it to your friends and family too! Why not share the recipe love, ya know? We all gotta make it through another winter, may as well stock up on all the comfort food we can! 😉 Oh, and if you’d like to serve a salad with it, I suggest this vegan ceaser salad. It’s phenomenal!
Vegan Mushroom Stew
Ultimate Portobello Mushroom & White Wine Stew
This vegan mushroom stew is the ultimate meal for a chilly winter evening! It's simple to make and ready in no time. You're gonna love it how rich and flavorful it is!
- 2 3/4 c vegetable broth, low sodium
- 1/2 c white wine (may substitute red)
- 4 portobello mushrooms, sliced into 1" pieces
- 4 potatoes, quartered
- 4 carrots, chopped into 3" pieces
- 2 garlic cloves, minced
- 1 yellow onion, chopped
- 2 tsp vegan Worcestershire sauce
- 3-5 sprigs fresh thyme
- 1-2 sprigs fresh rosemary
- 3 tbsp flour
- 1 tsp dried sage
- 1 tsp dried basil
- 1/4 c vegetable broth, low sodium
- pinch sea salt
- pinch freshly ground black pepper
Heat a skillet over medium heat and add 1/4 cup of wine and the sliced portobello mushrooms. Cook, turning frequently, until slightly brown. Remove to a slow cooker.
Add the remaining 1/4 cup of wine to the skillet and add the onion and garlic, sautéing until translucent and fragrant. Transfer to the slow cooker.
Add 2 3/4 cup of vegetable broth, potatoes, carrots, Worcestershire sauce to the slow cooker.
In a small mixing bowl, whisk together the flour, sage and basil. Add a 1/4 cup of the vegetable broth and whisk until combined.
Add the gravy to the skillet and bring to a simmer. Add the sea salt and black pepper to taste. Transfer to the slow cooker.
Cover and allow to cook for 4 hours.
Once ready, carefully transfer the stew to bowls and serve with any remaining fresh thyme and rosemary sprinkled on top.