Apple Cider Mushroom Stew

Orchard cider meets forest-floor mushrooms in this American one-pot supper, a cozy nod to fall harvest tables. Seared mixed mushrooms simmer with firm apples, rosemary, and thyme in a rich apple-cider broth until deeply savory and spoonable.

Serves 5 · 20 min prep · 45 min cook

Estimate for one serving

• 310 cal
• 8g protein
• 42g carbs
• 13g fat
• 3g fiber

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Ingredients

• 1 1/2 lb mixed mushrooms (cremini, oyster, shiitake)
• 2 firm apples
• 1 large yellow onion
• 2 medium carrots
• 2 celery stalks
• 4 garlic cloves
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 Tbsp tomato paste
• 3 Tbsp all-purpose flour
• 2 cups apple cider (not vinegar)
• 3 cups vegetable or beef broth
• 3 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1 Tbsp soy sauce or tamari
• 1 tsp Dijon mustard
• 1 bay leaf
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup chopped fresh parsley
• optional crusty bread for serving

Instructions

1. 1Clean and thickly slice or tear the mushrooms so you have hearty pieces. Dice the onion, carrots, and celery into even bite-size pieces. Mince the garlic. Core and cut the apples into 3/4-inch chunks, leaving the skin on.
2. 2Heat a heavy Dutch oven or large pot over medium-high heat. Add the olive oil. Working in two batches if needed, sear the mushrooms until deeply browned on the edges, about 5 to 6 minutes per batch. Season lightly and transfer to a bowl.
3. 3Lower the heat to medium. Melt the butter in the same pot. Add the onion, carrots, and celery with salt. Cook 6 to 8 minutes, stirring often, until the vegetables soften and pick up some color from the pan.
4. 4Stir in the garlic, tomato paste, rosemary, thyme, and bay leaf. Cook 1 to 2 minutes until the tomato paste darkens slightly and smells sweet. Sprinkle the flour over the vegetables and stir constantly for 1 minute to coat everything and cook out the raw flour taste.
5. 5Slowly pour in the apple cider while stirring, scraping the bottom of the pot to release any browned bits. Add the broth, soy sauce, Dijon, remaining salt, and pepper. Bring the mixture to a gentle boil.
6. 6Return the seared mushrooms to the pot. Reduce the heat to maintain a low simmer, partially cover, and cook 20 minutes, stirring occasionally, until the stew thickens lightly and the flavors meld.
7. 7Stir in the apple chunks and simmer uncovered another 8 to 10 minutes, just until the apples are tender but not falling apart. Taste and adjust salt, pepper, or a splash more cider if you want brighter fruit notes.
8. 8Discard the herb sprigs and bay leaf. Ladle the stew into warm bowls, finish with chopped parsley, and serve with crusty bread for dunking. The stew should be glossy, aromatic, and full of soft mushrooms and sweet-tart apple pieces.