Mushroom stew

Mushroom stew

Vegan Goodness
Jessica Prescott

Part soup, part casserole, this hearty mushroom stew is my favourite way to celebrate the cooling autumn weather.


Quantity Ingredient
olive oil
1kg assorted mushrooms
1 large white onion, peeled and finely chopped
3 tomatoes, finely chopped
4 garlic cloves, peeled and finely chopped
1 litre vegetable stock
1/2 teaspoon ground nutmeg
2-4 tablespoons plain flour
1 teaspoon smoked paprika
1 teaspoon dried thyme, (optional)
freshly ground black pepper
2 bay leaves
sea salt, (optional)
large handful flat-leaf parsley, finely chopped

To serve

Quantity Ingredient
mashed potato
quinoa or crusty bread, and whatever greens you have in your fridge


  1. Put a saucepan over a medium heat and add enough oil to lightly cover the bottom.
  2. Finely chop half of the mushrooms. Add these with the chopped onions and tomatoes to the pan and stir. Chunkily chop the remaining mushrooms and drop them into the pan.
  3. Stir in the garlic, along with the veggie stock, nutmeg, flour, paprika, thyme and freshly ground black pepper. Mix it well and make sure there are no lumps of flour floating around. It should have thickened a little. If not, add a little more flour.
  4. Add the bay leaves and allow to simmer for half an hour. Taste and add salt as necessary. I find my veggie stock salty enough, but if you are using a low-sodium brand you may need to add some salt to bring out the flavour. Stir through the chopped parsley just before serving.
  5. Eat this with mashed potato (see the Masala Mash recipe, swapping out the spices for some fresh herbs such as chives or rosemary), quinoa, crusty bread and whatever green veggies you have on hand, such as kale, spinach or broccoli.
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