Vegetarian Mushroom Stew

updated Sep 27, 2022
Vegetarian Mushroom Stew Recipe

A hearty mix of mushrooms, nutty chickpeas, and greens in a thick and creamy coconut and tomato broth.

Serves4 to 6

Makesabout 6 cups

Prep10 minutes

Cook45 minutes to 55 minutes

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vegetarian mushroom stew in bowls, served at the table
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Every winter, I fill a Dutch oven with hearty ingredients and let them simmer until it’s time for dinner. And then I spend the rest of the week with dinner déjà vu, tired of eating the same thing for days on end.

This hearty mushroom and chickpea stew changes all of that. Once you’ve eaten it in a bowl with crusty bread, serve it again atop polenta or as an open-faced sandwich melt once the coconut-tomato broth thickens for an entirely different dinner.

A Cozy & Filling Vegetarian Dinner

Abandon any preconceptions that a vegetable stew cannot be as filling or comforting as a beef-based one. Here’s what makes this one so satisfying.

  • A mix of mushrooms. Using a mixture of mushrooms gives this stew a depth of flavor and variety in texture. While I like to use combination of cremini, white button, and wild mushrooms (including shiitake and oyster), opting for a single variety will work too — especially if you’re buying mushrooms in bulk.
  • Beans instead of grains or pasta. A can of chickpeas or white beans gives the stew an added boost of protein and a starchy bite. Plus, the beans won’t soak up all of the moisture as grains and pasta tend to do.
  • Finishing with vinegar. The stew is thick and rich, so adding a splash of red wine vinegar just before serving reawakens any flavors that have gone dormant during the cooking process.
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

A Hearty Stew to Eat All Week Long

On night one, ladle the stew into bowls and serve with a crusty loaf of bread. After that first dinner, the stew’s creamy coconut and tomato broth thickens, making it perfect for serving atop polenta, pasta, or spooned over a slice of bread and topped with a slice of cheese a la this lunchtime favorite, the cheesy chickpea melt.

Vegetarian Mushroom Stew Recipe

A hearty mix of mushrooms, nutty chickpeas, and greens in a thick and creamy coconut and tomato broth.

Prep time 10 minutes

Cook time 45 minutes to 55 minutes

Makes about 6 cups

Serves 4 to 6

Nutritional Info


  • 2 pounds

    mixed fresh mushrooms, such as white button, cremini, or wild mushrooms

  • 2 tablespoons

    olive oil, plus more for serving

  • 3 teaspoons

    kosher salt, divided

  • 1

    medium yellow onion

  • 3 cloves


  • 1 small bunch

    fresh parsley

  • 3 to 4 sprigs

    fresh oregano

  • 2 ounces

    curly or dinosaur kale (from about 4 stalks)

  • 1 (about 15-ounce) can


  • 1/2 teaspoon

    red pepper flakes, plus more for serving

  • 1/4 teaspoon

    dried thyme or Italian seasoning

  • 1/4 teaspoon

    freshly ground black pepper

  • 1 cup

    water, divided

  • 1 (28-ounce) can

    crushed tomatoes

  • 1 (about 13-ounce) can

    full-fat coconut milk

  • 1 teaspoon

    red wine vinegar, plus more as needed

  • Serving options: crusty bread, cooked polenta, or mashed potatoes


  1. Trim 2 pounds mushrooms and slice into 1/4-inch slices.

  2. Heat 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add the mushrooms and 2 teaspoons of the kosher salt, and cook, stirring occasionally, until the moisture evaporates, 15 to 17 minutes.

  3. Meanwhile, prepare the following, keeping each separate on a large cutting board or transferring onto a baking sheet: Halve and thinly slice 1 medium yellow onion. Mince 3 garlic cloves. Pick fresh parsley leaves until you have 2 tablespoons and coarsely chop; pick fresh oregano leaves and coarsely chop until you have 2 teaspoons (plus more of each for garnish if desired). Coarsely chop 2 ounces kale (about 2 cups). Drain 1 can chickpeas.

  4. Add the onion, garlic, parsley, oregano, 1/2 teaspoon red pepper flakes, 1/4 teaspoon dried thyme, 1/4 teaspoon black pepper, and remaining 1 teaspoon kosher salt to the mushrooms. Cook, stirring occasionally, until the onion is softened, about 5 minutes.

  5. Pour in 1/4 cup of the water and scrape up any browned bits from the bottom of the pan. Add the chickpeas, 1 (28-ounce) can crushed tomatoes, 1 (about 13-ounce) can coconut milk, and the remaining 3/4 cup water. Stir to combine and simmer until heated through and thickened, 20 to 25 minutes. The mixture may appear grainy at first, but will smooth out as the stew simmers.

  6. Add the kale and 1 teaspoon red wine vinegar, stir to combine, and cook until the kale is wilted, 2 to 5 minutes. Taste and season with more kosher salt or vinegar as needed.

  7. Ladle into bowls, garnish with olive oil, red pepper flakes, and more oregano and parsley if desired. Serve with crusty bread, or spoon over cooked polenta or mashed potatoes.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 5 days.