Oven Mushroom Stew

Cozy up with a bowl of hearty **Oven Mushroom Stew**, a rich, slow-cooked dish that’s brimming with earthy flavors and vibrant vegetables. This comforting recipe combines a medley of tender mushrooms—like cremini, shiitake, and button—with aromatic garlic, onion, and fresh thyme, simmered in a luscious broth infused with dry red wine and tomato paste. The stew is baked in the oven to develop deep, robust flavors, making it perfect for chilly evenings or vegetarian dinner parties. Ready in just under two hours, including prep and cook time, this one-pot marvel is ideal for feeding a family of four and pairs beautifully with crusty bread, creamy mashed potatoes, or steamed rice. Simple yet elegant, this mushroom stew is a must-try for fans of wholesome, oven-baked comfort food.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 2 medium Carrots, peeled and sliced
• 2 stalks Celery stalks, diced
• 500 grams Mixed mushrooms (such as cremini, shiitake, and button), sliced
• 2 tablespoons All-purpose flour
• 3 cups Vegetable broth
• 1 cup Dry red wine
• 2 tablespoons Tomato paste
• 1 piece Bay leaf
• 4 sprigs Fresh thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Heat the olive oil and butter in a large, oven-safe Dutch oven or heavy pot over medium heat.

Step 3

Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the carrots and celery to the pot and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Step 6

Sprinkle the flour over the vegetables and stir well to combine. Cook for 2 minutes to remove the raw flour taste.

Step 7

Slowly pour in the vegetable broth and red wine, stirring constantly to prevent lumps. Add the tomato paste, bay leaf, thyme sprigs, salt, and pepper. Stir well to combine.

Step 8

Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.

Step 9

Cook the stew in the oven for 1 hour, stirring halfway through, until the vegetables are tender and the flavors are well-developed.

Step 10

Remove the pot from the oven and discard the bay leaf and thyme sprigs. Taste and adjust seasonings if needed.

Step 11

Garnish the stew with fresh chopped parsley before serving. Enjoy with crusty bread, rice, or mashed potatoes.

Nutrition Facts

Serving size	1862.1 grams (1862.1g)

Amount per serving	% Daily Value*
Calories	1242

Total Fat 59.60g	76%
Saturated Fat 19.10g	96%
Polyunsaturated Fat 5.50g
Cholesterol 66mg	22%
Sodium 4387mg	191%
Total Carbohydrate 112.50g	41%
Dietary Fiber 22.90g	82%
Total Sugars 37.30g
Protein 35.30g	71%

Vitamin D 40IU	198%
Calcium 301mg	23%
Iron 11mg	61%
Potassium 4349mg	93%

*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: 47.6%

Protein: 12.5%

Carbs: 39.9%