Creamy mushroom stew recipe

5 from 1 vote

A simple, delicious and quick to prepare mushroom stew that's both really filling and comforting.

Course Side Dish

Cuisine American

Keyword creamy mushroom, stew

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 225kcal

Cost 15

1 lb of mixed mushrooms chopped with a tough portion of stems removed (I used Portobello and White Button mushrooms and found them to be a great combination)
¼ cup of butter or ghee
2 onions chopped
4 cloves garlic minced
A handful of fresh thyme leaves picked
¼ cup or so of red wine this is really to taste, depending on how strong you want the flavor of the wine to be. A nice alternative to this would be fresh beef stock
½ cup of heavy cream or full-fat coconut milk
2 green onions chopped
Sea salt and freshly ground black pepper to taste

Before chopping the mushrooms, rinse them to remove any excess dirt and then pat dry.
1 lb of mixed mushrooms
Heat a large skillet over medium heat. Add the butter or ghee.
¼ cup of butter or ghee
Stir in the onions and garlic. Cook until they begin to brown, about 7 minutes.
2 onions, 4 cloves garlic
Add the mushrooms and season to taste with sea salt and freshly ground black pepper. After cooking for a few minutes, you will notice that they let off moisture. You want to continue cooking until this moisture evaporates entirely.
Sea salt and freshly ground black pepper to taste
Add the wine or stock as well as the heavy cream or coconut milk and stir well to ensure that the flavors are dispersed evenly.
½ cup of heavy cream or full-fat coconut milk, ¼ cup or so of red wine
Once the stew has simmered for a few minutes, add in the thyme leaves and green onions and adjust the salt and pepper seasoning. Allow sitting on low heat for a few more minutes so that it thickens.
A handful of fresh thyme leaves picked, Sea salt and freshly ground black pepper to taste, 2 green onions