Mushroom stew

    1 hour 25 min

    This hearty vegetarian mushroom stew combines dried porcini and mixed fresh mushrooms with fresh thyme and tomatoes. Simply delicious served over polenta.

    2 people made this

    Serves: 4 

    • 15g dried mushrooms (such as porcini)
    • 235ml hot water, or as needed
    • 2 tablespoons extra-virgin olive oil
    • 1 onion, minced
    • 2 cloves garlic, minced
    • 1 tablespoon fresh thyme leaves
    • 1 pinch ground cloves
    • 900g assorted fresh mushrooms, cut into bite size pieces
    • salt and freshly ground black pepper to taste
    • 680g tomatoes - peeled, seeded, and chopped
    • 1L vegetable stock, or as needed
    • 225g instant polenta
    • 4 teaspoons chopped fresh parsley, or as desired

    Prep:20min  ›  Cook:45min  ›  Extra time:20min  ›  Ready in:1hr25min 

    1. Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
    2. Heat oil in a large pot over medium high heat and cook and stir onion until soft, about 5 minutes. Reduce heat to medium; stir in garlic, thyme and cloves. Cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.
    3. Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
    4. Bring vegetable stock to the boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.


    You can stir a small handful of fresh herbs into the polenta after cooking, if desired.

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    Reviews in English (1)


    Nice vegetarian stew perfect for lent or meatless Mondays. Will make again.  -  31 Mar 2017  (Review from Allrecipes US | Canada)

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