Slow Cooker Vegan Mushroom Stew

Slow Cooker Vegan Mushroom Stew

Earthy mushrooms simmer low and slow into a rich, tender stew with deep savory flavor.

Total 7 hr 20 min Makes 6 servings Calories 215/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Kosher

Allergens

Wheat, Soy

This hands-off stew layers cremini and dried porcini mushrooms with root vegetables in a red wine-splashed broth, slowly developing a deeply savory, umami-rich flavor. A touch of tomato paste and flour thickens the sauce into a hearty, satisfying texture perfect for ladling over mashed potatoes or crusty bread. It's a comforting cold-weather dinner that happens to be entirely plant-based.

Ingredients

  • 2 pounds cremini mushrooms, quartered
  • 1 ounce dried porcini mushrooms
  • 1 cup boiling water
  • 1 yellow onion, diced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 1 pound yukon gold potatoes, cut into 1-inch chunks
  • 3 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 1/2 cup dry red wine
  • 3 cups vegetable stock
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato paste reserve, optional for color
  • 2 teaspoons fresh thyme leaves
  • 2 bay leaves
  • 1 tablespoon olive oil
  • 1 salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. Place the dried porcini mushrooms in a small bowl and pour the boiling water over them. Let soak for 15 minutes, then lift out the mushrooms, chop them, and reserve the soaking liquid.

  2. Heat the olive oil in a 9-inch skillet over medium-high heat and sear the cremini mushrooms in batches until browned, about 5 minutes per batch.

  3. Transfer the seared mushrooms to the slow cooker along with the chopped porcini and reserved soaking liquid.

  4. Add the onion, carrots, celery, garlic, and potatoes to the slow cooker.

  5. In a small bowl, whisk the tomato paste and flour into the red wine until smooth, then pour into the slow cooker along with the vegetable stock, soy sauce, thyme, and bay leaves.

  6. Stir everything together, cover, and cook on low for 7 hours, until the vegetables are tender and the broth has thickened.

  7. Remove the bay leaves and season the stew with salt and black pepper to taste.

  8. Ladle into bowls and garnish with chopped parsley before serving.

Rate this recipe

★ 4.5 (1)

Slow Cooker Vegan Mushroom Stew

This hands-off stew layers cremini and dried porcini mushrooms with root vegetables in a red wine-splashed broth, slowly developing a deeply savory, umami-rich flavor. A touch of tomato paste and flour thickens the sauce into a hearty, satisfying texture perfect for ladling over mashed potatoes or crusty bread. It's a comforting cold-weather dinner that happens to be entirely plant-based.

7 hr 20 min 6 servings 215 cal

Ingredients

  • 2 pounds cremini mushrooms, quartered
  • 1 ounce dried porcini mushrooms
  • 1 cup boiling water
  • 1 yellow onion, diced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 1 pound yukon gold potatoes, cut into 1-inch chunks
  • 3 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 1/2 cup dry red wine
  • 3 cups vegetable stock
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato paste reserve, optional for color
  • 2 teaspoons fresh thyme leaves
  • 2 bay leaves
  • 1 tablespoon olive oil
  • 1 salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. 1

    Place the dried porcini mushrooms in a small bowl and pour the boiling water over them. Let soak for 15 minutes, then lift out the mushrooms, chop them, and reserve the soaking liquid.

  2. 2

    Heat the olive oil in a 9-inch skillet over medium-high heat and sear the cremini mushrooms in batches until browned, about 5 minutes per batch.

  3. 3

    Transfer the seared mushrooms to the slow cooker along with the chopped porcini and reserved soaking liquid.

  4. 4

    Add the onion, carrots, celery, garlic, and potatoes to the slow cooker.

  5. 5

    In a small bowl, whisk the tomato paste and flour into the red wine until smooth, then pour into the slow cooker along with the vegetable stock, soy sauce, thyme, and bay leaves.

  6. 6

    Stir everything together, cover, and cook on low for 7 hours, until the vegetables are tender and the broth has thickened.

  7. 7

    Remove the bay leaves and season the stew with salt and black pepper to taste.

  8. 8

    Ladle into bowls and garnish with chopped parsley before serving.