Vegetarian Mushroom Stew

Vegetarian Mushroom Stew

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.
Tried this recipe?Let us know how it was!