Gluten-Free Hearty Mushroom Stew

Dive into a bowl of rich, savory comfort with this Gluten-Free Hearty Mushroom Stew, the ultimate plant-based delight for chilly evenings. Packed with an earthy medley of cremini and portobello mushrooms, tender vegetables, and a velvety broth enhanced with red wine, this stew delivers wholesome flavor in every spoonful. Thickened with gluten-free all-purpose flour, it’s a perfect choice for those avoiding gluten without sacrificing heartiness. Fresh herbs like thyme and rosemary add an aromatic depth, while frozen peas bring a pop of color and sweetness. Ready in just over an hour, this cozy one-pot meal is both nourishing and satisfying, ideal for weeknight dinners or meal prepping. Garnish with fresh parsley for a vibrant finishing touch, and serve it as is or alongside crusty gluten-free bread for a complete feast!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 medium carrots, sliced
• 2 medium celery stalks, sliced
• 3 garlic cloves, minced
• 16 ounces cremini mushrooms, sliced
• 8 ounces portobello mushrooms, cut into chunks
• 2 tablespoons gluten-free all-purpose flour
• 4 cups vegetable broth
• 1 cup red wine
• 2 bay leaves
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary leaves, chopped
• 1 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped for garnish

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, sliced carrots, and celery. Cook for about 5 minutes until the vegetables are tender.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the cremini and portobello mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they are browned and have released their liquid.

Step 5

Sprinkle the gluten-free all-purpose flour over the vegetables and mushrooms, stirring to coat. Cook for another 1 minute to remove the raw flour taste.

Step 6

Gradually pour in the vegetable broth and red wine while stirring to ensure no lumps form. Bring the mixture to a simmer.

Step 7

Add the bay leaves, thyme, rosemary, salt, and black pepper. Stir well to combine the flavors.

Step 8

Cover the pot and let the stew simmer for 20-25 minutes, stirring occasionally, until the flavors meld together.

Step 9

Add the frozen peas and simmer for another 5 minutes until the peas are heated through.

Step 10

Remove the bay leaves and adjust seasoning with more salt and pepper if needed.

Step 11

Serve the stew hot, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	2450.8 grams (2450.8g)

Amount per serving	% Daily Value*
Calories	1295

Total Fat 39.70g	51%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 4859mg	211%
Total Carbohydrate 159.70g	58%
Dietary Fiber 36.50g	130%
Total Sugars 53.00g
Protein 49.30g	99%

Vitamin D 61IU	306%
Calcium 367mg	28%
Iron 14mg	75%
Potassium 5692mg	121%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 16.5%

Carbs: 53.5%