Sautéed Mushroom Spice Stew

French cooks know that tearing mushrooms and browning them hard unlocks their richest flavor. This one-pan stew builds on that technique with mixed mushrooms, white wine, thyme, and a gentle touch of cumin.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 310 cal
• 11g protein
• 32g carbs
• 14g fat
• 3.1g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb mixed mushrooms (cremini, shiitake, oyster)
• 1 large yellow onion
• 2 carrots
• 2 celery stalks
• 4 garlic cloves
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1/2 cup dry white wine
• 3 cups vegetable or chicken broth
• 4 fresh thyme sprigs
• 1 bay leaf
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/8 tsp cayenne pepper
• 3 tbsp olive oil
• 1 tbsp unsalted butter
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 3 tbsp chopped fresh parsley
• 4 slices crusty bread

Instructions

1. 1Clean the mushrooms with a damp cloth and tear or slice them into bite-size pieces so they brown evenly. Dice the onion, carrots, and celery into small uniform pieces; mince the garlic.
2. 2Heat a wide Dutch oven or deep sauté pan over medium-high heat and add the olive oil. When shimmering, add half the mushrooms in a single layer and cook undisturbed 3 to 4 minutes until deeply golden on one side.
3. 3Stir and continue cooking until the mushrooms release their liquid and it evaporates, then transfer to a bowl. Repeat with the remaining mushrooms, adding a splash more oil if the pan looks dry.
4. 4Lower the heat to medium, melt the butter in the same pan, and add the onion, carrots, and celery. Sauté 6 to 8 minutes until the vegetables soften and the onion turns translucent, scraping up any browned bits.
5. 5Stir in the garlic, cumin, smoked paprika, coriander, and cayenne and cook 30 seconds until fragrant. Add the tomato paste and flour, stirring constantly for 1 minute to cook out the raw taste and form a thick base.
6. 6Pour in the white wine and simmer 2 minutes, scraping the bottom of the pan until the liquid reduces by half and smells mellow. Return all the mushrooms to the pan along with the broth, thyme sprigs, and bay leaf.
7. 7Bring the stew to a gentle simmer, then reduce heat to low, partially cover, and cook 20 to 25 minutes until the broth thickens slightly and the flavors meld. Taste and adjust salt and pepper.
8. 8Discard the thyme stems and bay leaf. Stir in most of the parsley. Ladle into warm bowls, top with remaining parsley, and serve immediately with crusty bread for dipping.