Hearty Irish Stew Mushroom (Print)

A wholesome Irish stew featuring mushroom meat, root vegetables, and aromatic herbs for a rich taste.

# Ingredients:

→ Mushroom Meat

01 - 14 oz cremini or portobello mushrooms, finely chopped
02 - 2 tablespoons soy sauce
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon black pepper

→ Vegetables

06 - 3 tablespoons olive oil
07 - 1 large yellow onion, chopped
08 - 2 cloves garlic, minced
09 - 3 medium carrots, sliced
10 - 3 parsnips, sliced
11 - 3 medium potatoes, peeled and cut into chunks
12 - 2 celery stalks, sliced
13 - 1 small rutabaga or turnip, peeled and diced (optional)

→ Broth & Seasoning

14 - 5 cups vegetable broth
15 - 2 tablespoons tomato paste
16 - 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
17 - 2 teaspoons fresh rosemary, chopped, or 1 teaspoon dried rosemary
18 - 2 bay leaves
19 - Salt and pepper to taste

→ Thickening & Finish

20 - 2 tablespoons all-purpose flour or cornstarch
21 - 2 tablespoons water
22 - 2 tablespoons fresh parsley, chopped

# Instructions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped mushrooms, soy sauce, smoked paprika, and black pepper. Sauté until mushrooms are browned and most liquid has evaporated, approximately 8 to 10 minutes. Transfer to a bowl and set aside.
02 - Heat 3 tablespoons olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until softened, about 5 minutes.
03 - Add sliced carrots, parsnips, diced potatoes, sliced celery, and diced rutabaga if using. Cook while stirring occasionally for 5 minutes.
04 - Stir in tomato paste, thyme, rosemary, bay leaves, and a generous pinch of salt and pepper.
05 - Pour in vegetable broth and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 30 minutes until vegetables are tender.
06 - Return the prepared mushroom meat to the pot and stir thoroughly to combine.
07 - In a small bowl, whisk together flour or cornstarch with 2 tablespoons water to form a smooth slurry. Stir into the stew and simmer uncovered for 5 to 10 minutes until thickened to desired consistency.
08 - Remove bay leaves from the pot. Taste and adjust seasoning with salt and pepper as needed.
09 - Ladle stew into bowls and garnish with fresh chopped parsley. Serve hot.

# Pro Tips:

01 -
  • It tastes indulgent and warming without a single trace of animal products, making it perfect for anyone at your table.
  • The mushroom meat gives you that satisfying, meaty texture you crave in a stew, proven by how quickly friends ask for seconds.
  • Everything comes together in just over an hour, so you can have comfort food ready before dinner time gets stressful.
02 -
  • Don't skip the browning of the mushrooms—rushing this step means missing out on the caramelization that gives this stew its meaty, savory character.
  • The flour or cornstarch slurry must be smooth and lump-free before you stir it in, or you'll end up with small hard bits suspended in your stew instead of a silky thickened broth.
03 -
  • If your stew tastes flat or one-dimensional, it's usually asking for more salt or a squeeze of lemon juice rather than a completely different ingredient.
  • Keep a hand blender nearby—if you want a creamier texture, blend a third of the stew and stir it back in, which adds richness without adding cream.
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