This hearty five-mushroom stew with root vegetables is special-occasion food — morels and porcini steep into a deep brothy base, then cremini, portobello, and shiitake go in for meaty bite. The optional splash of Cognac is exactly as luxurious as it sounds.
When the cold weather rolls in, my kitchen cravings turn to one thing: deep, savory, soul-warming comfort food. And let me tell you, this mushroom stew is the absolute pinnacle of cozy. It’s a true love letter to mushrooms, featuring a symphony of five different varieties—from earthy dried porcini to meaty portobellos. We build layers of flavor with sweet root vegetables, fragrant herbs, and a splash of Cognac for a truly luxurious finish. This isn’t just a meal; it’s a hug in a bowl, packed with immune-boosting goodness to get you through the winter. If you’re a mushroom lover, prepare to meet your new favorite recipe!
Ingredients
• ½ cup / 120 ml (4.1 fl oz) dried morel mushrooms
• ½ cup / 120 ml (4.1 fl oz) dried porcini mushrooms
• 2 cups / 480 ml boiling water
• 2½ Tbsp / 37.5 ml (1.3 fl oz) 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 (7.9 oz) 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
• 1 Tbsp / 15 ml Dijon mustard
• 1 Tbsp / 15 ml vegan Worcestershire sauce
• 1½ Tbsp / 22.5 ml (0.8 fl oz) 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 (0.1 fl oz) finely chopped fresh rosemary
• ¾ tsp / 3.75 ml (0.1 fl oz) 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
Instructions
1. In a small bowl, combine the dried morel and porcini mushrooms. Pour the boiling water over them and set aside to rehydrate for at least 20-30 minutes.
2. In a Dutch oven or large heavy-bottomed pot, heat 1 Tbsp (15 ml) of olive oil over medium heat. Add half of the fresh cremini, portobello, and shiitake mushrooms. Cook, stirring only occasionally, until deeply browned, about 5-7 minutes. Transfer the cooked mushrooms to a separate bowl. Repeat with another 1 Tbsp (15 ml) of olive oil and the remaining fresh mushrooms.
3. Reduce the heat slightly and add the remaining ½ Tbsp of olive oil to the pot. Add the leek and carrots, and cook until they begin to soften and lightly brown, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. If using, pour in the Cognac and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it cook for a minute until the alcohol smell dissipates.
5. Carefully strain the liquid from the rehydrated mushrooms into the pot, leaving any grit behind. Finely chop the rehydrated mushrooms and add them to the pot. Pour in the mushroom broth, then stir in the Dijon mustard, vegan Worcestershire, liquid aminos, tomato paste, bay leaves, parsnip, rutabaga, celery root, fresh herbs, and black pepper.
6. Increase the heat to bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes, or until the root vegetables are tender.
7. Stir in the frozen pearl onions, replace the cover, and cook for an additional 5 minutes. Remove the pot from the heat, discard the bay leaves, and stir in the aged sherry vinegar.
8. Ladle the stew into warm bowls. Garnish with a few drops of truffle oil, if desired, and serve immediately.
Nutritional Information
• Per 1-cup serving
• Calories: 168
• Protein: 7 g
• Carbs: 22 g
• Total Fat: 4 g
• Saturated Fat: 0.6 g
• Fiber: 5 g
• Sodium: 253 mg
• Cholesterol: 0 mg
Pro Tips
• Don’t overcrowd the pot when browning the mushrooms. Cooking them in batches is key to developing a deep, savory flavor instead of just steaming them.
• To easily strain the mushroom soaking liquid without a special chinoise, simply line a regular fine-mesh strainer with four layers of cheesecloth. This will catch any grit.
• This stew tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to five days.
• Feel free to swap the root vegetables based on what’s in season or what you have on hand. Potatoes, sweet potatoes, or turnips would also be delicious.
FAQ
Q: Is this mushroom stew recipe vegan and gluten-free
A: Yes, this recipe is vegan as written, using olive oil and vegan Worcestershire sauce. To ensure it is gluten-free, use a certified gluten-free vegan Worcestershire sauce and substitute the Bragg’s Liquid Aminos with tamari or a gluten-free soy sauce, as not all brands are certified GF.
Q: How can I add more protein to this vegetarian stew
A: To boost the protein content, consider adding 1-2 cups (480 ml) of cooked cannellini beans, chickpeas, or brown lentils during the last 10 minutes of simmering. You can also serve the stew over a bed of high-protein quinoa or alongside pan-seared tempeh for a more complete meal.
Q: Can I make this stew with fewer types of mushrooms
A: Absolutely. While using five varieties creates incredible depth, you can still make a delicious stew with fewer. For the best flavor base, we recommend keeping the dried porcini mushrooms for their intense, savory soaking liquid. Then, you can use a single fresh variety like cremini or a mix of whatever is available to you.
Q: How long does this mushroom stew last and can it be frozen
A: This stew tastes even better the next day. Store it in an airtight container in the refrigerator for up to five days. It also freezes beautifully for up to 3 months. Thaw it overnight in the refrigerator and gently reheat on the stovetop, adding a splash of broth if needed.
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Hearty Five-Mushroom Stew with Root Vegetables
Ingredients
Method
- In a small bowl, combine the dried morel and porcini mushrooms.
- Pour the boiling water over them and set aside to rehydrate for at least 20-30 minutes.
- In a Dutch oven or large heavy-bottomed pot, heat 1 Tbsp (15 ml) of olive oil over medium heat.
- Add half of the fresh cremini, portobello, and shiitake mushrooms.
- Cook, stirring only occasionally, until deeply browned, about 5-7 minutes.
- Transfer the cooked mushrooms to a separate bowl.
- Repeat with another 1 Tbsp (15 ml) of olive oil and the remaining fresh mushrooms.
- Reduce the heat slightly and add the remaining ½ Tbsp of olive oil to the pot.
- Add the leek and carrots, and cook until they begin to soften and lightly brown, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- If using, pour in the Cognac and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Let it cook for a minute until the alcohol smell dissipates.
- Carefully strain the liquid from the rehydrated mushrooms into the pot, leaving any grit behind. Finely chop the rehydrated mushrooms and add them to the pot.
- Pour in the mushroom broth, then stir in the Dijon mustard, vegan Worcestershire, liquid aminos, tomato paste, bay leaves, parsnip, rutabaga, celery root, fresh herbs, and black pepper.
- Increase the heat to bring the stew to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes, or until the root vegetables are tender.
- Stir in the frozen pearl onions, replace the cover, and cook for an additional 5 minutes.
- Remove the pot from the heat, discard the bay leaves, and stir in the aged sherry vinegar.
- Ladle the stew into warm bowls.
- Garnish with a few drops of truffle oil, if desired, and serve immediately.
