Vegetarian Mushroom Stew with Mashed Potatoes

This deeply savoury, soul-warming dish has captured the hearts of vegetarians and comfort food lovers, thanks to its rich umami flavour and velvety texture. Whether you’re a longtime fan or just discovering this satisfying combo, this guide will help you create the perfect bowl of stew and mash from scratch.

Why Vegetarian Mushroom Stew with Mashed Potatoes is So Irresistible
What makes this dish so crave-worthy is its robust flavour and cosy texture. The meaty mushrooms, tender vegetables, and silky mashed potatoes create an earthy and luxurious flavour profile. Best of all, this meal is easy to prepare and entirely plant-based, making it perfect for weeknight dinners, cosy weekends, or entertaining vegan guests.

In a medium pot, add cubed potatoes and cover with cold, salted water. Bring to a boil, then reduce to a simmer. Cook until fork-tender (about 15–20 minutes). Drain well, return to the pot, and mash with vegan butter and plant milk until smooth and creamy.

Season with salt (and optional pepper or garlic). Cover and keep warm. In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5–7 minutes. Add garlic and cook for 1 minute until fragrant.

Stir in mushrooms and cook until they release their moisture and reduce in volume—about 8–10 minutes. Add tomato paste, soy sauce, smoked paprika, thyme, and flour. Stir well to coat everything evenly. Slowly pour in the vegetable broth, stirring to prevent lumps.

Add bay leaf and bring to a gentle simmer. Let the stew simmer uncovered for 20–25 minutes, until thickened and vegetables are tender. Remove bay leaf, stir in balsamic vinegar, and adjust seasoning with salt and pepper.

Expert Tips & Troubleshooting.

Pro Tips for the Best Stew & Mash:

• Use a mix of mushrooms for the best umami flavour—don’t rely on just button mushrooms.
• Deglaze the pan with a splash of broth or wine after sautéing for deeper flavour.
• Mash potatoes while hot for the creamiest texture.

Make-Ahead and Storage Tips;

Make-Ahead:
Both stew and mashed potatoes can be made a day ahead. Store separately and reheat gently.

Short-Term Storage:
Refrigerate in airtight containers for up to 4 days.

Long-Term Storage:
Freeze stew for up to 2 months. Mashed potatoes freeze okay, but the texture may change slightly.

Variations & Customizations;

Flavour Enhancements:

• Add red wine during deglazing for a richer stew.
• Stir in chopped kale or spinach near the end for added greens.

Dietary Modifications:

• Gluten-Free: Use cornstarch instead of flour and tamari instead of soy sauce.
• Low-Carb: Swap mashed potatoes for mashed cauliflower.

Decoration Ideas:

• Garnish with a swirl of olive oil, cracked pepper, or fresh herbs.
• Serve in rustic bowls for a cosy, hearty presentation.

Serving and  Presentation;

Plating Suggestions:

• Spoon mashed potatoes into a shallow bowl and ladle mushroom stew over the top.
• Use a ring mould to plate the mash in the centre, surrounding it with stew for dramatic effect.

Accompaniment Recommendations:

• Serve with crusty bread, herbed polenta, or roasted root vegetables.
• Pair with a full-bodied red wine or herbal tea.

Special Occasion Presentations:

• Serve in mini ramekins as individual portions for dinner parties.
• Add a drizzle of truffle oil for an upscale finish.

There you have it—the ultimate guide to Vegetarian Mushroom Stew with Mashed Potatoes, a cosy, savoury treat perfect for weeknights, holidays, or whenever you need a bowl of comfort. Whether you’re cooking for yourself or feeding a crowd, this dish is sure to become a favourite in your rotation.

Ingredients;

For the Mushroom Stew:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 500g (1 lb) mixed mushrooms (cremini, portobello, or shiitake), sliced
• 2 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 2 tbsp all-purpose flour (or gluten-free alternative)
• 3 cups vegetable broth
• 1 bay leaf
• Salt and pepper, to taste
• 1 tbsp balsamic vinegar (for finishing)
• Fresh parsley, chopped (for garnish)

For the Mashed Potatoes:

• 2 lbs (about 900g) Yukon Gold or Russet potatoes, peeled and cubed
• 1/4 cup vegan butter (or regular butter if not vegan)
• 1/2 cup unsweetened plant milk (e.g., oat, almond)
• Salt, to taste
• Optional: roasted garlic, black pepper, nutritional yeast