Mushroom Stew (Mushroom Main Dish)
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
242 kcal
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Course
Main Course
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Cuisine
German
Mushroom Stew (Mushroom Main Dish)
Description
The "Mushroom Stew (Mushroom Main Dish)" centers on 2 pounds of cleaned, halved or quartered mushrooms cooked with sautéed onions and garlic. Tomato paste and sweet paprika coat the mushrooms before deglazing with white wine. The stew then simmers in vegetable broth until the mushrooms are tender and infused with the mildly smoky and sweet flavors of paprika and tomato.
A creamy element, either heavy cream or milk with optional cornstarch, is stirred in toward the end to enrich the sauce and give it a smooth, velvety finish. Fresh herbs like parsley or chives add a fresh herbal note, balanced by lemon juice to brighten the dish. The mushrooms stay tender but fully cooked with the ingredients melding into a savory, comforting stew.
This mushroom stew serves well as a vegetarian main dish and pairs nicely with crusty bread or cooked grains for a filling meal. It provides a warm, satisfying plate with a creamy texture and layered flavor from the umami mushrooms, aromatic spices, and herbs.
The original notes mention that using milk and cornstarch yields about 350 calories per portion. If using heavy cream, expect a richer texture and slightly higher calorie content. The cornstarch is optional depending on the cream's thickness. Adjust seasonings and lemon juice to taste before serving.
Ingredients
- 2 lbs mushrooms white or brown, 1 kg
- 2 onion
- 4 garlic cloves
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 teaspoons tomato paste
- 1 tablespoon paprika sweet, powder
- ⅔ cup white wine 150 ml
- ⅔ cup vegetable broth 150 ml
- ⅔ cup heavy cream or milk, 150 ml, Note 1
- ½ tablespoon cornstarch optional, not necessary if using heavy cream
- 1 parsley or chives, bunch
- 1-2 teaspoons lemon juice or to taste
- sea salt fine
- black pepper fine
Instructions
- Mushrooms: Clean the mushrooms by wiping them carefully with kitchen paper to remove any dirt that might stick to them. Halve or quarter the mushrooms, depending on their size. If they are very small, you can leave them whole. Chop the stems in 2 or 3 pieces as well. Set aside.2 lbs mushrooms/ 1 kg
- Saute: Finely chop the onions and the garlic cloves. Heat the oil and the butter in a stew pot and cook them until the onions are translucent.2 onions + 4 garlic cloves + 1 tablespoon olive oil + 1 tablespoon butter
- Cook: Add the mushrooms, cover the pot and leave to cook for about 5 minutes.
- Simmer: Add the tomato paste, sweet paprika powder, and some salt and pepper. Stir to coat the mushrooms with the spices. Add the white wine and let it bubble off completely. Add the vegetable broth, cover, and cook for about 15-20 minutes.2 teaspoons tomato paste + 1 tablespoon sweet paprika powder + fine sea salt and black pepper + ⅔ cup white wine/ 150 ml + ⅔ cup vegetable broth/ 150 ml
- Thicken: Shortly before the end of the cooking time, whisk the milk and the cornstarch together in a small bowl. Slowly pour the mixture into the pot while whisking all the time. Stir well and let cook for another two minutes or so until the sauce thickens slightly.½ tablespoon cornstarchIf you are using heavy cream, the cornstarch will not be necessary. Just stir the cream into the dish and let cook for a couple of minutes or until the sauce thickens slightly.⅔ cup heavy cream/ 150 ml
- Adjust the taste with lemon juice and more salt and pepper. Chop the herbs and add to the stew.1 bunch parsley + 1-2 teaspoons lemon juice + fine sea salt and black pepper
- Serve immediately with one of the sides mentioned above.
Notes
- Choose fresh white or brown mushrooms and clean them gently to maintain texture.
- The optional cornstarch thickens the stew if using milk instead of heavy cream.
- Adjust the amount of lemon juice to balance flavors just before serving.
- This stew can be served with bread or grains to make a complete vegetarian meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 242kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 19mg | 6% |
| Sodium | 459mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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