Mushroom Stew



Serving size

2 1/2 cups
90 minutes

This recipe can easily be multiplied and keeps well, refrigerated, for 2-3 days.

Mushroom Stew


1 ounce Mushrooms, shiitake, dried (or dried porcini or portobello)
2 cup Water (boiling)
2 tsp. Olive oil
1 large White onions (thinly sliced)
24 ounces Crimini mushrooms (cut into quarters)
2 cups No salt added vegetable stock
2 cup Water
2 large Carrots, raw (peeled and cut into 1/2 inch chunks)
1 pound Red potatoes (cut into 1/2 inch chunks)
1/2 tsp. Salt
1 Tbsp. Dried or rubbed sage
1 tsp. Dried marjoram
2 Tbsp. Worcestershire sauce
8 ounces Shallots, raw (peeled, left whole)
1/4 cup Red wine


Place the dried mushrooms in a large bowl and pour the boiling water over the top.

Stir gently and let stand.

Place the olive oil in a large sauce pan or small stock pot over high heat.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the crimini mushrooms and continue to cook over high heat, stirring frequently, for about 10 minutes, until the mushrooms brown.

Add the vegetable stock, water, carrots, potatoes, salt, pepper, sage, marjoram, and Worcestershire sauce.

Stir and reduce the heat until the stew is simmering.

Strain the liquid from the dried mushrooms into the pot and stir.

Coarsely chop the reconstituted dried mushrooms and add to the pot.

Simmer for 30 minutes. Stir occasionally.

Add the shallots and wine.

Stir and simmer for another 30 minutes, stirring occasionally.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce is gluten-free.


This is a low sodium recipe.

Recipe Notes

There are a lot of great vegetarian stews, and with this one we wanted to make something with a ton of umami – meaty – flavor and that great unctuous texture of a beef stew. The combination of the fresh and dried mushrooms really hits the spot.

On the surface this seems exotic because of the dried mushrooms. There was a time that they cost far too much – as much as $10.00 per ounce. You can spend that much, but purchasing online you can get a pound for about a dollar an ounce. The great thing is that they are dried and keep well.

Combined with the crimini mushrooms, you will spend maybe about $7.00 between the two. This is less than what you might spend on stew beef, so that makes this recipe economical as well as delicious.

"Society is like a stew. If you don't stir it up every once in a while then a layer of scum floats to the top."

Edward Abbey