STEWED MUSHROOMS
For a while I called this “mushroom stew,” but it didn’t quite feel right. They’re definitely comforting and kind of cozy, but really they’re stewed mushrooms more than they’re mushroom stew. Anyway, I liked the idea of slow-cooking mushrooms in some liquid as opposed to high heat with butter as I usually do. Lots of mushrooms, a little beef broth, and some garlic, finished with a little coconut milk for creaminess . . . and baby, you’ve got a stew going. (Arrested Development, anyone?) SERVES 4
PREP TIME: 5 minutes
COOK TIME: 30 minutes
2 to 4 tablespoons (60 ml) extra-virgin olive oil, divided
¼ onion, diced
2 or 3 garlic cloves, minced
14 ounces mushrooms (sliced baby bellas, shiitake, or whole button)
¼ teaspoon dried oregano
¼ teaspoon dried sage
Salt
Freshly ground black pepper
1 cup (240 ml) beef broth
¼ cup canned full-fat coconut milk
- In a medium saucepan over medium heat, heat 1 to 2 tablespoons (30 ml) of olive oil. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes. Add the mushrooms, stir well, and raise the heat to medium-high. Cook for about 10 minutes. Season with the oregano, sage, salt, and pepper.
- Add the beef broth, and bring to a low boil. Reduce the heat to low, and simmer for 15 minutes, or until some of the liquid has evaporated and reduced to a thicker consistency.
- Stir in the coconut milk, remove from the heat, and serve.
VARIATION 1 STEWED MUSHROOM AND LEEKS: Add some fresh onion flavor to the stew with 1 large sliced leek (only use the white and very light green part). Sauté with the onions, and follow the rest of the recipe as written.
VARIATION 2 NON-CREAMY STEWED MUSHROOMS: Brighten this recipe up by skipping the coconut cream and adding a splash of apple cider vinegar to the pan at the end.
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Stewed mushrooms are slow-simmered comfort in a savory broth of beef stock, coconut milk, and warm herbs — oregano and sage make the whole pot smell like an autumn kitchen. The mushrooms braise until silky and deeply flavored, and the liquid reduces into a glossy, rich pan sauce. It's an elegant side that pairs with nearly anything.
Pro Tips
- Brown the mushrooms over medium-high heat before adding any liquid — the sear gives the stew its deep, savory base flavor.
- Let the broth reduce properly during the simmer; a thicker, glossy liquid clings to the mushrooms far better than a thin broth.
- The coconut milk goes in at the end and needs only gentle heat — boiling it hard risks splitting the sauce.
- Sliced baby bellas, shiitake, or whole button mushrooms all work; just cut them to even sizes so they stew uniformly.
Frequently Asked Questions
Can I use vegetable broth instead of beef?
Yes, though beef broth gives these mushrooms a meatier, deeper character. Vegetable broth makes them lighter and a touch sweeter.
How long do stewed mushrooms keep?
Up to 4 days in the fridge. The flavor deepens overnight, and they reheat gently on the stove with a splash of broth.
What should I serve them with?
Roast chicken, seared steak, or spooned over mashed cauliflower. They're also excellent alongside eggs at breakfast.
Is this dish Paleo?
Yes — mushrooms, olive oil, onion, garlic, herbs, beef broth, and coconut milk. Naturally gluten-free and dairy-free.
Recipe Card
Ingredients
Method
- In a medium saucepan over medium heat, heat 1 to 2 tablespoons of olive oil.
- Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes.
- Add the mushrooms, stir well, and raise the heat to medium-high.
- Cook for about 10 minutes.
- Season with the oregano, sage, salt, and pepper.
- Add the beef broth, and bring to a low boil.
- Reduce the heat to low, and simmer for 15 minutes, or until some of the liquid has evaporated and reduced to a thicker consistency.
- Stir in the coconut milk, remove from the heat, and serve.
