On a fasting day, when I craved something filling but without meat, I made this mushroom stew. I wanted to use the ingredients I already had in the fridge – onions, carrots, root vegetables, and some champignon mushrooms. I didn't bother peeling the mushrooms; I just washed and sliced them directly. I didn't need any elaborate plan – I used what I found, and it turned into a dish that really satisfies hunger and is quick to make.
Quick Info
Total time: about 1 hour (including cleaning and cooking)
Servings: 4
Difficulty: easy
Ingredients
700 g champignon mushrooms (or another type of fresh mushrooms)
3 medium white onions
2 carrots
1/4 small celery root
1 small parsnip
1 red bell pepper
5 medium tomatoes (or 300 ml tomato juice/paste)
1 head of garlic
2 bay leaves
peppercorns, to taste
salt, to taste
3-4 tablespoons of oil
water (enough to cover the ingredients)
Preparation Method
1. Clean all the vegetables. Cut the onion into julienne or cubes, grate the carrot, celery, and parsnip. Cut the bell pepper into suitable pieces. Wash the mushrooms under running water and slice or quarter them. If using fresh tomatoes, blanch them for 1 minute, peel, and chop. If using tomato juice, set it aside for later.
2. Heat the oil in a large pot over medium heat. Add the onion to sauté with a pinch of salt. Stir occasionally for 5 minutes until it becomes translucent.
3. Add the grated carrot, celery, and parsnip. Sauté everything for another 4-5 minutes. If the vegetables start to stick, you can add a tablespoon of water.
4. Add the chopped bell pepper. Stir and let it soften for 2-3 minutes.
5. Add the mushrooms. Do not add water yet – let them cook, stirring, until they release their juice. After 5-7 minutes, when the liquid starts to reduce, add enough water to cover the ingredients. Also add the bay leaves, peppercorns, and salt to taste.
6. Let it simmer covered for 20 minutes over low to medium heat. If using fresh tomatoes, add them now. If using tomato paste or juice, add it towards the end, after 15-20 minutes, to prevent the stew from becoming sour from the beginning.
7. When the vegetables are cooked, add the crushed or finely chopped garlic. Let it simmer for another 2-3 minutes without a lid. Adjust the salt and, if desired, add more pepper or herbs (parsley, lovage) at the end.
8. Serve hot, with polenta. It’s also good with bread, but polenta absorbs the sauce well.
Why I make this recipe often
It’s a recipe I make when I need something filling without meat. I don't have to run around the city looking for special ingredients – onions and mushrooms are easy to find all year round. It keeps well in the fridge; the next day it seems even better. You can adjust the quantities without ruining the result.
Tips and Variations
Tips
Use a generous amount of onion for a sweeter taste.
Mushrooms do not need to be peeled, just wash them well.
If you find it too liquid at the end, leave the pot uncovered for 5-10 minutes to reduce the sauce.
If you want a thicker stew, use grated root vegetables instead of diced ones.
Substitutions
Tomatoes can be replaced with tomato juice or paste (approx. 300 ml). If using paste, dilute it with a little water.
Yellow onion can also be used instead of white onion.
Celery can be omitted, but if you have it, it adds a deeper flavor.
Champignon mushrooms can be partially or fully replaced with oyster mushrooms, chanterelles, or other wild mushrooms.
Variations
You can add diced potatoes for a heartier version, adding them with the water.
If you are not fasting, you can add sour cream at the end or a cube of butter for creaminess.
Dill works well at the end for those who prefer it.
For a fasting version with more texture, you can add cooked beans or chickpeas.
Serving Ideas
It goes best with warm polenta.
It can also be served with pickles – green tomatoes, cucumbers, or sauerkraut.
It’s also good cold the next day, as a filling in wraps or alongside a salad.
Frequently Asked Questions
1. Can I use frozen mushrooms?
Yes, just let them reduce their extra liquid. Put them directly in the pan without thawing.
2. How can I prevent the stew from being too watery?
Leave the pot uncovered in the last 10 minutes or raise the heat a little to reduce the liquid.
3. Can I add rice or pasta?
Rice can be added directly to the stew, but also add extra water. Pasta can be served separately; I wouldn’t put it inside.
4. What can I serve if I don’t have polenta?
Fresh bread or simple wraps. It also goes well with pilaf or mashed potatoes.
5. Can it be frozen?
Yes, but the texture of the mushrooms changes slightly. However, it’s worth keeping portions in the freezer for busy days.
Nutritional Values (per serving, approximately)
Calories: 120-150 kcal
Protein: 5-7 g
Carbohydrates: 18-22 g
Fat: 4-6 g
Most of the calories come from vegetables and a little oil. The stew is rich in fiber and low in saturated fats.
Storage and Reheating
It keeps well in the fridge for 2-3 days in a closed container. When reheating, put it on low heat with 2 tablespoons of water to prevent sticking. If you froze it, thaw it slowly in the fridge and heat on low, stirring occasionally.
Quick Info
Total time: about 1 hour (including cleaning and cooking)
Servings: 4
Difficulty: easy
Ingredients
700 g champignon mushrooms (or another type of fresh mushrooms)
3 medium white onions
2 carrots
1/4 small celery root
1 small parsnip
1 red bell pepper
5 medium tomatoes (or 300 ml tomato juice/paste)
1 head of garlic
2 bay leaves
peppercorns, to taste
salt, to taste
3-4 tablespoons of oil
water (enough to cover the ingredients)
Preparation Method
1. Clean all the vegetables. Cut the onion into julienne or cubes, grate the carrot, celery, and parsnip. Cut the bell pepper into suitable pieces. Wash the mushrooms under running water and slice or quarter them. If using fresh tomatoes, blanch them for 1 minute, peel, and chop. If using tomato juice, set it aside for later.
2. Heat the oil in a large pot over medium heat. Add the onion to sauté with a pinch of salt. Stir occasionally for 5 minutes until it becomes translucent.
3. Add the grated carrot, celery, and parsnip. Sauté everything for another 4-5 minutes. If the vegetables start to stick, you can add a tablespoon of water.
4. Add the chopped bell pepper. Stir and let it soften for 2-3 minutes.
5. Add the mushrooms. Do not add water yet – let them cook, stirring, until they release their juice. After 5-7 minutes, when the liquid starts to reduce, add enough water to cover the ingredients. Also add the bay leaves, peppercorns, and salt to taste.
6. Let it simmer covered for 20 minutes over low to medium heat. If using fresh tomatoes, add them now. If using tomato paste or juice, add it towards the end, after 15-20 minutes, to prevent the stew from becoming sour from the beginning.
7. When the vegetables are cooked, add the crushed or finely chopped garlic. Let it simmer for another 2-3 minutes without a lid. Adjust the salt and, if desired, add more pepper or herbs (parsley, lovage) at the end.
8. Serve hot, with polenta. It’s also good with bread, but polenta absorbs the sauce well.
Why I make this recipe often
It’s a recipe I make when I need something filling without meat. I don't have to run around the city looking for special ingredients – onions and mushrooms are easy to find all year round. It keeps well in the fridge; the next day it seems even better. You can adjust the quantities without ruining the result.
Tips and Variations
Tips
Use a generous amount of onion for a sweeter taste.
Mushrooms do not need to be peeled, just wash them well.
If you find it too liquid at the end, leave the pot uncovered for 5-10 minutes to reduce the sauce.
If you want a thicker stew, use grated root vegetables instead of diced ones.
Substitutions
Tomatoes can be replaced with tomato juice or paste (approx. 300 ml). If using paste, dilute it with a little water.
Yellow onion can also be used instead of white onion.
Celery can be omitted, but if you have it, it adds a deeper flavor.
Champignon mushrooms can be partially or fully replaced with oyster mushrooms, chanterelles, or other wild mushrooms.
Variations
You can add diced potatoes for a heartier version, adding them with the water.
If you are not fasting, you can add sour cream at the end or a cube of butter for creaminess.
Dill works well at the end for those who prefer it.
For a fasting version with more texture, you can add cooked beans or chickpeas.
Serving Ideas
It goes best with warm polenta.
It can also be served with pickles – green tomatoes, cucumbers, or sauerkraut.
It’s also good cold the next day, as a filling in wraps or alongside a salad.
Frequently Asked Questions
1. Can I use frozen mushrooms?
Yes, just let them reduce their extra liquid. Put them directly in the pan without thawing.
2. How can I prevent the stew from being too watery?
Leave the pot uncovered in the last 10 minutes or raise the heat a little to reduce the liquid.
3. Can I add rice or pasta?
Rice can be added directly to the stew, but also add extra water. Pasta can be served separately; I wouldn’t put it inside.
4. What can I serve if I don’t have polenta?
Fresh bread or simple wraps. It also goes well with pilaf or mashed potatoes.
5. Can it be frozen?
Yes, but the texture of the mushrooms changes slightly. However, it’s worth keeping portions in the freezer for busy days.
Nutritional Values (per serving, approximately)
Calories: 120-150 kcal
Protein: 5-7 g
Carbohydrates: 18-22 g
Fat: 4-6 g
Most of the calories come from vegetables and a little oil. The stew is rich in fiber and low in saturated fats.
Storage and Reheating
It keeps well in the fridge for 2-3 days in a closed container. When reheating, put it on low heat with 2 tablespoons of water to prevent sticking. If you froze it, thaw it slowly in the fridge and heat on low, stirring occasionally.