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Creamy Garlic Mushroom Stew

A rich, comforting mushroom stew made with garlic, herbs, and a creamy dairy-free base. Perfect for chilly nights and cozy dinners.
Course Main Course, Stew
Cuisine European, Vegetarian
Keyword Canadian Vegan Comfort Food, creamy mushroom recipe, dairy-free stew, Mushroom stew, vegetarian stew
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 260kcal

Ingredients

  • 2 tablespoons coconut oil
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 4 cups 300 g assorted mushrooms, sliced (shiitake, button, portobello)
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour use gluten-free if needed
  • 2 cups 500 ml unsweetened almond milk
  • 1 tablespoon soy sauce
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley for garnish

Instructions

  • Heat the coconut oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 4–5 minutes until softened and fragrant.
  • Add the sliced mushrooms and dried thyme. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their juices and begin to turn golden.
  • Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to remove the raw flour taste.
  • Slowly pour in the almond milk and soy sauce, stirring continuously until the stew thickens.
  • Reduce heat and simmer for 10 minutes. Season with salt and black pepper to taste.
  • Serve warm, garnished with fresh parsley.

Notes

For extra richness, swap half the almond milk for coconut milk.
Serve with crusty bread, mashed potatoes, or over rice.
Stores well in the fridge for up to 3 days.

Nutrition

Calories: 260kcal | Carbohydrates: 24g | Protein: 7g | Fat: 16g | Fiber: 4g