A flavorful, piping hot Mushroom Stew. This recipe is meaty and hearty with a mix of mushrooms, leeks and savory herbs, and it needs just one pot and under 30 minutes to make. Serve it over pasta or with crusty bread.
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A flavorful, piping hot bowl of Mushroom Stew is food to crave on a cold, wintry day. This recipe is meaty and hearty with a mix of mushrooms, leeks and savory herbs, and it needs just one pot and under 30 minutes to make. Serve it over pasta or with crusty bread.

The cooling weather sets off a voracious craving for vegan stews, like a cozy vegetable stew or a deeply satisfying chickpea stew. When I am in a rush and wanting to eat something satisfying and comforting, this easy vegan mushroom stew recipe is a go-to. I am so excited to share it with you.
This mushroom stew delivers more flavor than you thought possible in less than 30 minutes and with a handful of ingredients that you likely already have in your pantry.

This is a versatile recipe. Use whatever mushrooms you have on hand: a mix of mushrooms works, as does just one kind of mushroom. I love mixing wild mushrooms like shiitake and maitake with cremini or white button mushrooms, but go with whatever you have in your fridge.

Adding savory herbs, like sage or rosemary, creates an explosion of flavor in this stew. You can use dried herbs or fresh herbs: I typically use sage or rosemary and, sometimes, edible lavender.

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