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Hearty Vegan Belgian Portabello Mushroom Stew

This hearty vegan recipe for Belgian Portobello Mushroom Stew has comfort food written all over it. Based on a classic recipe from the great Jacques Pepin, Belgian beer provides the base for the stock with beefy mushrooms and chunks of vegetables. Serve with Mashed Potatoes or Rice Pilaf for a satisfying, plant-based dinner.
Total Time30 minutes
Course: Dinner, Entree
Cuisine: American, Belgian, French, Gluten-Free, Healthy, Stew, Vegan, Vegetarian
Keyword: classic, comfort food, gluten-free, healthy, hearty, mushrooms, oil-free, Pepin, plant-based, vegan, vegetarian, wfpb
Servings: 4
Calories: 220kcal

Ingredients

  • 5 oz. Portabella mushrooms de-gilled and cut into one-bite chunks
  • 8 oz. cremini mushrooms cut into one-bite chunks
  • 1 medium onion
  • 3 medium carrot
  • 2 tablespoons brown rice flour
  • 1 cup Belgian-style pale ale
  • 1 bouillon cube for Veggie or "Chick'n" Stock
  • 2 cups water
  • 2 bay leaves
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1/2 cup frozen peas
  • 1/4 teaspoon ground black pepper
  • Salt optional, if needed
  • Chopped chives for garnish

Instructions

To Prepare the Mushrooms:

  • Scoop out the gills of the Portabella mushrooms. A large spoon is usually the best tool for this. Cut all of the mushrooms (Portobello and cremini) into one-bite chunks. Include the Portobello stems.

To Make the Stew:

  • Preheat a large pot over high heat. Add the mushrooms in a single layer and leave alone.
  • Let the mushrooms sear, about 2-3 minutes, on one side before stirring.
  • Stir and continue to brown the mushrooms until they've released most of their liquid and are well-browned, about 10 minutes. While this happens, you can prepare the onion and carrot.
  • Cut the onion into a large 1/2-inch dice
  • Peel and cut carrots into 1/2-inch thick batons
  • When the mushrooms are brown all over, add the carrots and onions and brown over high heat, 3-5 minutes, stirring often.
  • When onions are brown around the edges, add the brown rice flour. Stir well and toast over the medium-high heat until there is no white visible.
  • Add the beer. You can freeze whatever you don't use and save for a future recipe.
  • Use a wooden spoon to scrape up any bits on the bottom of the pan.
  • Cook until most of the liquid is evaporated and alcohol burned off, about 1-2 minutes.
  • Add the veggie bouillon, water, bay leaves, and thyme.
  • Cover and reduce heat to a simmer.
  • Simmer until carrots are tender, but not falling apart, about 8-10 minutes.
  • They should easily slide on and off a paring knife.
  • Once the carrots are tender, stir in frozen peas.
  • Cook another 1-2 minutes, with the lid off. Season with salt and pepper.
  • Garnish with chives and enjoy