Mushroom and parsnip stew

This easy to make and ready in no time mushroom and parsnip stew is low in calories, filling and rich in protein and fiber.

This is a very versatile recipe. Use whatever mushrooms you have on hand, and if you have one or many kinds, that’s perfectly fine. I love mixing wild mushrooms with regular or chestnut champignons.
I paired mushrooms with parsnip in this recipe. Mainly for their delicious naturally nutty, earthy flavor but you can easily substitute parsley with sweet or regular potatoes, carrots or prepare the stew with just mushrooms.

What to serve mushroom and parsnip stew with?

Stew tastes delicious on its own and served with bread or a side salad. You can also pour it over pasta or rice; serve with potatoes, barley, couscous, bulgur or quinoa.

vegan stew recipe

mushroom stew recipe

Mushroom and parsnip stew

Servings 2 servings
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Equipment

  • saucepan

Ingredients

  • 7 ounces chestnut mushrooms sliced
  • 10 ounces wild mushrooms sliced
  • cups vegetable broth
  • 2 tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic whole or minced
  • ½ cup carrot finely diced
  • 1 stalk celery finely diced
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 1 bay leaf
  • salt to taste
  • freshly ground pepper to taste
  • chili optional, to taste
  • 1 tsp lemon juice
  • fresh parsley for garnish
  • 1 parsnip peeled and chopped

Instructions

  • Heat the oil in a saucepan. Add the onion, carrot, celery and sauté until the vegetables start to soften, stirring from time to time, about 3-4 minutes.
  • Add mushrooms, bay leaf, thyme and rosemary and sauté for an additional 3-4 minutes.
  • Pour in vegetable broth, add parsnip and season with salt, pepper and chili/cayenne pepper.
  • Cook until parsnip is soft and cooked through. 
  • Season cooked stew with a teaspoon of lemon juice. 

Notes

Nutritional value - portion
283 kcal | Carbohydrates 32 g | Protein 10 g | Fat 11.5 g | Fiber 9 g
Course: Main Course
Keyword: gluten free, high in fiber, high in protein, low in calories, mushrooms, nut free, parsnip, Quick & Easy

How to store and reheat mushroom stew?

To store leftovers : Make sure to let your stew come to room temperature. Then store in the fridge, covered for up to 4 days.
How to reheat : To reheat a single serving, pour it into a small pan and warm it up on the stovetop [ you can also pour it into a bowl and microwave it for a few minutes until warmed through ]. For a bigger batch, just pour it back into the pot and warm it up on the stovetop.

vegan mushroom stew

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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Cooked with by Magdalena Wrona.
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