The first time I made it, honestly, I got the onion stuck pretty hard to the pot because I was looking at my phone instead of stirring properly. Since then, I've learned: with this mushroom stew, you need to keep an eye on it at the beginning; it’s not complicated, but you can’t just leave it to its own devices. I cook it almost every time I don't know what to make for dinner, when I'm not in the mood for meat, it's a fasting day, or simply when I feel like having some properly cooked vegetables, not just thrown in a pan. It’s the kind of simple, no-fuss dish, but if you follow the steps and don’t skip the garlic at the end, it really turns out tasty. I don’t think it’s a “recipe”; it’s more of an everyday trick, and that’s why I like it.
It takes about 40 minutes, including chopping, peeling, washing, and cooking. For two hungry people or three who aren’t crazy about mushrooms. It’s not complicated; you just need a bit of patience and not to rush things over high heat, so you don’t end up with raw vegetables inside and burnt on the outside. For me, after about five or six attempts, it always turned out just right.
For a healthy batch, you need:
- 2 large onions (they must be large; otherwise, it’s mushroom stew with a hint of onion, and that’s not the same) – for the base and sweetness
- 2 medium carrots (you can use just one if you don’t want it too sweet) – they add flavor and texture
- 1 bell pepper (I usually use red, but whatever you have in the fridge works) – for an extra flavor boost, don’t skip it
- 500 g fresh mushrooms (usually champignon, but any fresh mushrooms will do) – they are clearly the stars
- 500 ml tomato juice (keep it simple, not the sugary or weirdly spiced kind) – for the sauce, it gives the final flavor
- 3 tablespoons oil (I use sunflower oil, but olive oil works too if that’s what you have)
- salt and pepper – this is up to personal taste, but don’t skimp on the salt; otherwise, it will be bland
- 3-4 cloves of garlic (maybe even 5 if you’re a big fan) – added at the end, otherwise the flavor gets lost
1. Peel all the vegetables and wash them well. No dirt should be left on the mushrooms, as it ruins everything. I wipe the mushrooms with a damp paper towel or rinse them briefly under running water, but I don’t soak them because they absorb water and the stew ends up watery instead of saucy. Slice the onion into thin strips, not cubes. The carrot should be cut into rounds, neither too thick nor too thin. The bell pepper should be cut into strips; no need for geometry. The mushrooms should be sliced thicker since they shrink during cooking, and if you slice them thin, they’ll disappear.
2. Heat 3 tablespoons of oil in a large pot over medium heat. Once it’s hot, add the onion, bell pepper, and carrot. Don’t throw them all in at once and run away, or you risk burning the onion. Stir frequently, every 2-3 minutes. Add a pinch of salt, just enough to help soften the vegetables. Cook them for about 7-8 minutes until the onion turns golden and looks slightly glassy instead of raw.
3. Now pour the tomato juice over the vegetables. Let it come to a boil. If it’s too thick, I sometimes add a tablespoon or two of water. The tomato juice should cover the base well, allowing all the flavors to “become friends” (I know, it sounds fancy, but that’s how it is).
4. Add the sliced mushrooms and mix well. I usually cover the pot halfway and let it simmer on low heat for about 10 minutes. The mushrooms will release water, so don’t worry if it seems too liquid at first – in the last few minutes, it will evaporate a bit and the sauce will thicken. Occasionally, scrape the bottom of the pot with a spoon to prevent sticking; you don’t want to taste burnt.
5. In the last two or three minutes, add the thinly sliced garlic (don’t crush it, if possible). Stir gently, let it cook for another two minutes, and then turn off the heat. Taste for salt and pepper, adding more if needed.
6. It must be served hot, with polenta. I’ve tried it with bread; it’s fine, but it can’t compare to polenta.
I never complicate things with herbs at the end; sometimes I add parsley, but it’s not mandatory. What comes out is aromatic and simple enough.
I’ve started making it very often because it doesn’t stress you with hard-to-find ingredients, and you can make it with whatever you have in the fridge – if you don’t have bell pepper, it’s not the end of the world, but don’t skip the onion and mushrooms. It’s suitable for fasting, but honestly, it works anytime. It’s quick to make, doesn’t dirty many dishes, and doesn’t keep you tied to the stove. You can eat it for lunch, dinner, or take it as leftovers the next day. It’s filling, but it doesn’t leave you with that heavy feeling like a meat stew does.
TIPS:
- Be careful with the heat – if you start with too high a flame, your onion will burn, and that’s not pleasant
- The tomato juice shouldn’t be too sweet – some store varieties have added sugar, which ruins the balance
- If you want it thicker, you can leave the pot uncovered at the end to reduce the sauce
- If you like it more garlicky, you can crush the garlic, but I think slices are enough
- Don’t slice the mushrooms too thinly; they “melt” during cooking, and you won’t have anything to bite into
SUBSTITUTIONS:
- If you don’t have carrots, you can use a small parsnip; it adds good flavor
- Tomato juice can be replaced with grated tomatoes, but cook them a bit first
- You can use olive oil if you want a more Mediterranean version (though I say there’s not a major difference)
- For a gluten-free version, you’re in luck – the recipe is already safe
- If you want it diet-friendly, you can reduce the oil to 1-2 tablespoons and add water at the beginning when sautéing, but it will turn out a bit “anemic” in flavor
VARIATIONS:
- You can add a bit of chopped hot pepper at the end if you want it spicier
- A handful of chopped dill (great for fans)
- If you want it richer, you can add a bit of peas towards the end for texture
- I once added cooked chickpeas, and it surprisingly turned out quite filling
SERVING:
- Best served with hot polenta, but it also goes well with fresh bread or even plain boiled rice, if you have it
- A side of cabbage salad or pickled cucumbers pairs excellently, cutting through the tomato sauce
- If there are leftovers, you can heat them the next day and serve them in a wrap or as a side with grilled food
FREQUENTLY ASKED QUESTIONS
1. Can I make it just with mushrooms and onions, without the other vegetables?
Yes, but it will lack flavor and texture. The carrot and bell pepper add sweetness and aroma, but if you really don’t have anything else, just use onion and mushrooms – you can compensate with more garlic or herbs at the end.
2. What if I have frozen mushrooms?
You can use them, but make sure to thaw them completely and squeeze out the water first; otherwise, the stew will turn out very watery and lengthy.
3. Can I replace the tomato juice with tomato paste?
Yes, but dilute it with a bit of water and don’t add too much at once, as tomato paste is more concentrated and can overpower the other flavors.
4. What if it turns out too liquid?
Leave the pot uncovered over low heat and stir frequently to reduce it. If it’s very, very liquid, sometimes I add a small grated potato, which absorbs the excess.
5. Can I make it in a slow cooker?
Theoretically yes, but everything will turn out a bit softer. It’s better on the stove with a bit of caramelization at the beginning.
NUTRITIONAL VALUES (approx. per serving, 1 out of 3)
One serving has about 170-220 calories, depending on how much oil or tomato sauce you use. Most of the calories come from the oil and mushrooms (which also provide some protein and fiber). Carbohydrates come from the carrots, bell pepper, and tomatoes; there aren’t many. The fats aren’t excessive if you don’t use more than 3 tablespoons of oil. It’s gluten-free and contains no animal products. Thanks to the mushrooms, you also get some vitamin D and minerals, but don’t expect it to be a superfood – it’s a hearty and easily digestible vegetable dish. If you want it lighter, reduce the oil or replace it with water, but you’ll lose some flavor.
HOW TO STORE AND REHEAT
It keeps in the fridge in a sealed container for about 3-4 days. No more than that, as mushrooms don’t last well long-term. To reheat, put it directly in a pan or small pot over low heat, with a tablespoon of water if the sauce has dried out. It can go in the microwave, but it seems to lose some flavor – if you have patience, the stove is better. If you want to freeze it, I don’t really recommend it, as it releases a lot of water upon thawing and won’t have the right texture anymore. It’s best eaten as fresh as possible. If you do have leftovers, you can turn it into a cream soup or a filling for savory pancakes. Just be careful not to forget about it in the fridge; it’s good for two days, but after the fourth day, you can definitely tell it’s not what it should be.
It takes about 40 minutes, including chopping, peeling, washing, and cooking. For two hungry people or three who aren’t crazy about mushrooms. It’s not complicated; you just need a bit of patience and not to rush things over high heat, so you don’t end up with raw vegetables inside and burnt on the outside. For me, after about five or six attempts, it always turned out just right.
For a healthy batch, you need:
- 2 large onions (they must be large; otherwise, it’s mushroom stew with a hint of onion, and that’s not the same) – for the base and sweetness
- 2 medium carrots (you can use just one if you don’t want it too sweet) – they add flavor and texture
- 1 bell pepper (I usually use red, but whatever you have in the fridge works) – for an extra flavor boost, don’t skip it
- 500 g fresh mushrooms (usually champignon, but any fresh mushrooms will do) – they are clearly the stars
- 500 ml tomato juice (keep it simple, not the sugary or weirdly spiced kind) – for the sauce, it gives the final flavor
- 3 tablespoons oil (I use sunflower oil, but olive oil works too if that’s what you have)
- salt and pepper – this is up to personal taste, but don’t skimp on the salt; otherwise, it will be bland
- 3-4 cloves of garlic (maybe even 5 if you’re a big fan) – added at the end, otherwise the flavor gets lost
1. Peel all the vegetables and wash them well. No dirt should be left on the mushrooms, as it ruins everything. I wipe the mushrooms with a damp paper towel or rinse them briefly under running water, but I don’t soak them because they absorb water and the stew ends up watery instead of saucy. Slice the onion into thin strips, not cubes. The carrot should be cut into rounds, neither too thick nor too thin. The bell pepper should be cut into strips; no need for geometry. The mushrooms should be sliced thicker since they shrink during cooking, and if you slice them thin, they’ll disappear.
2. Heat 3 tablespoons of oil in a large pot over medium heat. Once it’s hot, add the onion, bell pepper, and carrot. Don’t throw them all in at once and run away, or you risk burning the onion. Stir frequently, every 2-3 minutes. Add a pinch of salt, just enough to help soften the vegetables. Cook them for about 7-8 minutes until the onion turns golden and looks slightly glassy instead of raw.
3. Now pour the tomato juice over the vegetables. Let it come to a boil. If it’s too thick, I sometimes add a tablespoon or two of water. The tomato juice should cover the base well, allowing all the flavors to “become friends” (I know, it sounds fancy, but that’s how it is).
4. Add the sliced mushrooms and mix well. I usually cover the pot halfway and let it simmer on low heat for about 10 minutes. The mushrooms will release water, so don’t worry if it seems too liquid at first – in the last few minutes, it will evaporate a bit and the sauce will thicken. Occasionally, scrape the bottom of the pot with a spoon to prevent sticking; you don’t want to taste burnt.
5. In the last two or three minutes, add the thinly sliced garlic (don’t crush it, if possible). Stir gently, let it cook for another two minutes, and then turn off the heat. Taste for salt and pepper, adding more if needed.
6. It must be served hot, with polenta. I’ve tried it with bread; it’s fine, but it can’t compare to polenta.
I never complicate things with herbs at the end; sometimes I add parsley, but it’s not mandatory. What comes out is aromatic and simple enough.
I’ve started making it very often because it doesn’t stress you with hard-to-find ingredients, and you can make it with whatever you have in the fridge – if you don’t have bell pepper, it’s not the end of the world, but don’t skip the onion and mushrooms. It’s suitable for fasting, but honestly, it works anytime. It’s quick to make, doesn’t dirty many dishes, and doesn’t keep you tied to the stove. You can eat it for lunch, dinner, or take it as leftovers the next day. It’s filling, but it doesn’t leave you with that heavy feeling like a meat stew does.
TIPS:
- Be careful with the heat – if you start with too high a flame, your onion will burn, and that’s not pleasant
- The tomato juice shouldn’t be too sweet – some store varieties have added sugar, which ruins the balance
- If you want it thicker, you can leave the pot uncovered at the end to reduce the sauce
- If you like it more garlicky, you can crush the garlic, but I think slices are enough
- Don’t slice the mushrooms too thinly; they “melt” during cooking, and you won’t have anything to bite into
SUBSTITUTIONS:
- If you don’t have carrots, you can use a small parsnip; it adds good flavor
- Tomato juice can be replaced with grated tomatoes, but cook them a bit first
- You can use olive oil if you want a more Mediterranean version (though I say there’s not a major difference)
- For a gluten-free version, you’re in luck – the recipe is already safe
- If you want it diet-friendly, you can reduce the oil to 1-2 tablespoons and add water at the beginning when sautéing, but it will turn out a bit “anemic” in flavor
VARIATIONS:
- You can add a bit of chopped hot pepper at the end if you want it spicier
- A handful of chopped dill (great for fans)
- If you want it richer, you can add a bit of peas towards the end for texture
- I once added cooked chickpeas, and it surprisingly turned out quite filling
SERVING:
- Best served with hot polenta, but it also goes well with fresh bread or even plain boiled rice, if you have it
- A side of cabbage salad or pickled cucumbers pairs excellently, cutting through the tomato sauce
- If there are leftovers, you can heat them the next day and serve them in a wrap or as a side with grilled food
FREQUENTLY ASKED QUESTIONS
1. Can I make it just with mushrooms and onions, without the other vegetables?
Yes, but it will lack flavor and texture. The carrot and bell pepper add sweetness and aroma, but if you really don’t have anything else, just use onion and mushrooms – you can compensate with more garlic or herbs at the end.
2. What if I have frozen mushrooms?
You can use them, but make sure to thaw them completely and squeeze out the water first; otherwise, the stew will turn out very watery and lengthy.
3. Can I replace the tomato juice with tomato paste?
Yes, but dilute it with a bit of water and don’t add too much at once, as tomato paste is more concentrated and can overpower the other flavors.
4. What if it turns out too liquid?
Leave the pot uncovered over low heat and stir frequently to reduce it. If it’s very, very liquid, sometimes I add a small grated potato, which absorbs the excess.
5. Can I make it in a slow cooker?
Theoretically yes, but everything will turn out a bit softer. It’s better on the stove with a bit of caramelization at the beginning.
NUTRITIONAL VALUES (approx. per serving, 1 out of 3)
One serving has about 170-220 calories, depending on how much oil or tomato sauce you use. Most of the calories come from the oil and mushrooms (which also provide some protein and fiber). Carbohydrates come from the carrots, bell pepper, and tomatoes; there aren’t many. The fats aren’t excessive if you don’t use more than 3 tablespoons of oil. It’s gluten-free and contains no animal products. Thanks to the mushrooms, you also get some vitamin D and minerals, but don’t expect it to be a superfood – it’s a hearty and easily digestible vegetable dish. If you want it lighter, reduce the oil or replace it with water, but you’ll lose some flavor.
HOW TO STORE AND REHEAT
It keeps in the fridge in a sealed container for about 3-4 days. No more than that, as mushrooms don’t last well long-term. To reheat, put it directly in a pan or small pot over low heat, with a tablespoon of water if the sauce has dried out. It can go in the microwave, but it seems to lose some flavor – if you have patience, the stove is better. If you want to freeze it, I don’t really recommend it, as it releases a lot of water upon thawing and won’t have the right texture anymore. It’s best eaten as fresh as possible. If you do have leftovers, you can turn it into a cream soup or a filling for savory pancakes. Just be careful not to forget about it in the fridge; it’s good for two days, but after the fourth day, you can definitely tell it’s not what it should be.
Ingredients
3 tablespoons of oil, 2 large onions, 2 carrots, 1 bell pepper, 500 g fresh mushrooms, 500 ml tomato juice, pepper, salt, 3-4 cloves of garlic