Mushroom & Apple Harvest Stew

Harvest stews like this one lean on the American fall table, where orchard fruit meets forest mushrooms. Firm apples and a splash of cider brighten earthy cremini, oyster, and shiitake in a slow Dutch-oven simmer with thyme and rosemary.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 280 cal
• 8g protein
• 42g carbs
• 10g fat
• 3g fiber

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Ingredients

• 1 1/2 lb mixed mushrooms (cremini, oyster, shiitake)
• 2 firm apples
• 3 medium carrots
• 2 celery stalks
• 1 large yellow onion
• 4 garlic cloves
• 1 lb Yukon gold potatoes
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 2 tbsp tomato paste
• 1 cup apple cider
• 4 cups vegetable broth
• 3 tbsp olive oil
• 1 tbsp soy sauce
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• optional crusty bread for serving

Instructions

1. 1Heat olive oil in a heavy Dutch oven over medium-high heat. Add the torn or thick-sliced mushrooms in batches if needed so they brown rather than steam; cook 6 to 8 minutes until deeply caramelized, then set aside on a plate.
2. 2In the same pot, add diced onion, carrots, and celery with salt. Cook 6 to 7 minutes, stirring, until the vegetables soften and pick up the browned mushroom bits.
3. 3Stir in minced garlic and tomato paste. Cook 1 to 2 minutes until the paste darkens slightly and smells sweet-savory.
4. 4Pour in the apple cider and scrape the bottom thoroughly to deglaze. Let it bubble 2 minutes to reduce a little.
5. 5Return the mushrooms to the pot along with cubed potatoes, apple chunks, thyme sprigs, rosemary, bay leaf, soy sauce, broth, salt, and pepper. Bring everything to a lively simmer.
6. 6Reduce heat to low, cover partially, and cook gently for 25 to 30 minutes until the potatoes are tender and the apples soften into the broth without completely falling apart.
7. 7Taste and adjust seasoning. Fish out the herb stems and bay leaf. If you want a thicker stew, mash a few potato pieces against the side of the pot and stir.
8. 8Ladle into bowls, finish with a shower of chopped parsley, and serve with crusty bread for dipping while still steaming.