Elegant Mushroom and Winter Vegetable Stew

    PREP: 30 minutes | COOK: 45 minutes | YIELD: 12 x 1-cup servings

    Love mushrooms? Then this is the recipe for you! This warm and hearty stew is packed full of our little fungi friends (and a few of my favorite winter root vegetables for good measure). This is a true immune-boosting stew that’s perfect for cold winter days.

    ½ cup (120 ml) dried morel mushrooms

    ½ cup (120 ml) dried porcini mushrooms

    2 cups (480 ml) boiling water

    2½ Tbsp (37.5 ml) extra virgin olive oil, divided

    1 lb (454 g) cremini mushrooms, quartered or halved if small 1

    lb (454 g) portobello mushrooms, stemmed, gills scraped out and cut into 1-inch pieces

    ½ lb (225 g) shiitake mushrooms, stemmed and quartered, or halved if small

    1 leek, white and light green parts only, washed well, thinly sliced crosswise

    2 carrots, peeled and cut into ½-inch pieces

    6 cloves garlic, minced

    3 Tbsp (45 ml) Cognac (optional)

    4 cups (950 ml) low-sodium mushroom broth, gluten free if necessary

    1 Tbsp (15 ml) Dijon mustard

    1 Tbsp (15 ml) vegan Worcestershire sauce

    1½ Tbsp (22.5 ml) Bragg’s Liquid Aminos

    1 tsp (5 ml) tomato paste

    2 bay leaves

    1 cup (240 ml) each parsnip, rutabaga and celery root, cut into ½-inch pieces

    2 tsp (10 ml) each finely chopped fresh savory, sage and marjoram

    ½ tsp (2.5 ml) finely chopped fresh rosemary

    ¾ tsp (3.75 ml) freshly ground black pepper

    2 cups (480 ml) frozen pearl onions

    1 tsp (5 ml) aged sherry vinegar

    Optional: Truffle-infused extra virgin olive oil, to garnish

    In a small bowl, place morel and porcini mushrooms and cover with boiling water. Set aside to rehydrate.

    In a Dutch oven or large heavy-bottomed soup pot, heat 1 Tbsp (15 ml) olive oil on medium. Add half of cremini, Portobello and shiitake mushrooms. Cook, stirring rarely, until browned, about 5 minutes. Transfer to a bowl. Repeat with an additional 1 Tbsp (15 ml) olive oil and remaining fresh mushrooms. Transfer to the same bowl.

    Heat remaining ½ Tbsp (7.5 ml) olive oil. Add leek and carrots, and cook, stirring rarely, until lightly browned and starting to soften, about 5 minutes. Stir in garlic and cook about 1 minute longer. Add Cognac, if using, and use a wooden spoon to scrape up any crusty bits that have formed on bottom of pot. Add mushroom broth and remaining ingredients up to and including black pepper. Strain mushroom-rehydrating liquid through a chinoise or China cap (if you don’t have one, see Equipment Tip). Add mushrooms and strained liquid to the stew.

    Increase heat and bring stew to a boil. Cover, reduce heat to simmer and cook for about 25 minutes or until vegetables are tender. Stir in pearl onions, cover and cook about 5 minutes longer. Remove bay leaves and stir in sherry vinegar.

    Ladle into bowls and sprinkle with a few drops of truffle oil if desired. Serve warm.


    A chinoise and China cap are both cone-shaped strainers made with extremely fine mesh and small perforated holes, respectively. If you don’t have either, just line a fine mesh strainer with four layers of cheesecloth and you’ll be good to go!


    This soup will keep in the refrigerator for up to five days.


    Calories: 168 | Calories from Fat: 34 | Protein: 7 g | Carbs: 22 g | Total Fat: 4 g | Saturated Fat: 0.6 g | Trans Fat: 0 g | Fiber: 5 g | Sodium: 253 mg | Cholesterol: 0 mg