This hearty meat-free portobello mushroom stew is as filling as the beef stew it mimics

Roxx Tavern and Dinner

About the recipe

This dish is meant to be a meatless version of classic beef stew, but you’ll be hard-pressed to find anyone who won’t love it. At its base is a rich mushroom stock, fortified with root vegetables for a hearty meal.

Serves: 12 cups

Hands On Time: 25 minutes

Total Time: 1 hour and 55 minutes


Mushroom stock

6 ounces Portobello mushroom stems

1 unpeeled carrot, sliced

1 small leek, cut lengthwise

1 unpeeled small white onion, coarsely chopped

1 rib celery, sliced

1 clove garlic, unpeeled

1 sprig parsley

1/2 bay leaf

1 teaspoon whole black peppercorns

1/4 teaspoon dried thyme

6 cups water


6 tablespoons olive oil

8 ounces rutabagas, cut into large dice

8 ounces parsnips, cut into large dice

8 ounces carrots, cut into large dice

8 ounces shallots, halved

2 1/2 pounds portobello mushroom caps, quartered

1 1/2 teaspoons minced garlic

1 1/2 teaspoons dried rosemary

1 1/2 teaspoons dried thyme

1/2 cup plus 2 tablespoons red wine

1 (16-ounce) can crushed tomatoes

1/4 cup water

1/4 cup all-purpose flour

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice


To make mushroom stock: In a small stockpot or Dutch oven, combine the mushroom stems, carrot, leek, onion, celery, garlic, parsley, bay leaf, peppercorns and thyme. Add the water and bring to a boil over high heat. Reduce heat low enough to maintain a simmer and cook, uncovered, for about 1 hour, or until reduced by 1/3 to yield 4 cups.

Set aside 2 cups for the mushroom stew and reserve the rest for another use.

To make the soup: In a large Dutch oven over medium-high heat, heat the olive oil. Add the rutabagas, parsnips, carrots and shallots. Cook, stirring frequently, until browned and caramelized, about 12 to 15 minutes. Add mushrooms, garlic, rosemary and thyme. Cook 10 minutes, stirring occasionally.

Add the wine, and stir to deglaze the pan. Add the tomatoes and prepared mushroom stock and bring to a boil. Cover, reduce heat to low and simmer for about 45 minutes.

In a small bowl, whisk together the water and flour. Stir into stew and cook, uncovered, for another 15 minutes, stirring frequently.

Season with salt, pepper and lemon juice. Serve at once or cool to room temperature and refrigerate.


Stew: Per cup: 144 calories, 4 grams protein, 8 grams fat (percent calories from fat, 47), 18 grams carbohydrates, no cholesterol, 378 milligrams sodium, 4 grams fiber.

Mushroom stock: Per cup: 42 calories, 2 grams protein, no fat, 9 grams carbohydrates, no cholesterol, 19 milligrams sodium, 2 grams fiber.