Vegetarian Mushroom Stew

Vegetarian Mushroom Stew

Prep Time 15 minutes
Cook Time 45 minutes
Course Dinner
Cuisine Camping, Vegetarian
Servings 4 servings


  • 2 lbs mushrooms (white button, cremini/baby bella, wild mushroms)
  • 1 medium yellow onion (diced)
  • 2 large carrots (diced)
  • 2 large potatoes (diced)
  • 2 tbsps olive oil
  • salt as preferred
  • 3 cloves garlic
  • Small bunch fresh parsley (dried works – see notes below)
  • 3 sprigs oregano (dried works – see notes below)
  • 1 can (15 oz) chickpeas
  • 1/2 tsp red pepper flakes
  • 1/4 tsp dried thyme
  • 1/4 tsp ground black pepper
  • 1 can (28 oz) crushed or diced tomatoes
  • 1 can (13 oz) full fat coconut milk


  • Prepare mushrooms, potatoes, carrots and onions by dicing into 1/4 inch pieces.
  • In a stove top safe Dutch Oven or skillet (if using casserole dish) heat the olive oil until it starts to shimmer and then add the mushrooms, carrots, potatoes and onions.
  • Add salt to your taste preference
  • During initial cooking add the minced garlic clove, parsley, oregano, red pepper flakes thyme, black pepper and any extra salt you want.
  • Cook for 5-10 minutes until the onion is softened.
  • If you are using a skillet now's the time to transfer cooking to the casserole dish . Add a 1/4 cup of water to the skillet and scrape any browned bits off the bottom (do the same if you're using a Dutch Oven). These bits contain lots of flavor.
  • Add the chickpeas, canned tomatoes, coconut milk and another 3/4 cup of water. Stir and cook for 20 -25 minutes. The stew should thicken and smooth out.


Fresh or dried herbs? Perhaps in a perfect world, fresh is the way to go, but it’s not always practical or even available. A useful rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herbs. Use what works for you, the big difference is probably aesthetic, especially if you are garnishing the finished meal with chopped herbs.
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