Hearty Mushroom Irish Stew (Print View)

A comforting Irish stew featuring mushroom meat, root vegetables, and aromatic herbs in a rich broth.

# Ingredient List:

→ Mushroom Meat

01 - 14 oz cremini or portobello mushrooms, finely chopped
02 - 2 tablespoons soy sauce
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon black pepper

→ Vegetables

06 - 3 tablespoons olive oil
07 - 1 large yellow onion, chopped
08 - 2 cloves garlic, minced
09 - 3 medium carrots, sliced
10 - 3 parsnips, sliced
11 - 3 medium potatoes, peeled and cut into chunks
12 - 2 celery stalks, sliced
13 - 1 small rutabaga or turnip, peeled and diced, optional

→ Broth & Seasoning

14 - 5 cups vegetable broth
15 - 2 tablespoons tomato paste
16 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
17 - 2 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary
18 - 2 bay leaves
19 - Salt and black pepper to taste

→ Thickening & Finish

20 - 2 tablespoons all-purpose flour or cornstarch
21 - 2 tablespoons water
22 - 2 tablespoons fresh parsley, chopped for garnish

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped mushrooms, soy sauce, smoked paprika, and black pepper. Sauté for 8 to 10 minutes until mushrooms are browned and liquid has evaporated. Set aside.
02 - In a large pot, heat 3 tablespoons olive oil over medium heat. Add onion and garlic, sautéing for 5 minutes until softened.
03 - Add carrots, parsnips, potatoes, celery, and rutabaga if using. Cook, stirring occasionally, for 5 minutes.
04 - Stir in tomato paste, thyme, rosemary, bay leaves, and generous pinch of salt and pepper, combining thoroughly.
05 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until vegetables are tender.
06 - Return reserved mushroom meat to the pot and stir until well combined.
07 - In a small bowl, mix flour or cornstarch with 2 tablespoons water to form a slurry. Stir into the stew and simmer uncovered for 5 to 10 minutes until thickened.
08 - Remove bay leaves. Taste and adjust salt and pepper as needed.
09 - Ladle stew into bowls and garnish with fresh parsley. Serve hot.

# Expert Tips:

01 -
  • It tastes indulgent and warming without making you feel weighed down, perfect for those nights when you want comfort without the heaviness.
  • The mushroom meat actually fools people—everyone assumes there's something more substantial in there, which is the best kind of kitchen magic.
  • You can throw it together in under two hours and look like you've been simmering broth all day.
02 -
  • Don't skip the browning step with the mushrooms—it's the difference between a good stew and one that tastes like something people will actually remember and ask for again.
  • If your broth is already salty, go easy on the salt at first; you can always add more, but you can't take it back.
  • The slurry works best when you add it slowly and stir constantly, otherwise you'll end up with lumps that no amount of stirring can fix.
03 -
  • Make a double batch and freeze half in containers—it reheats beautifully and becomes a weeknight rescue when you don't have energy to cook.
  • If you like things spicier, add a pinch of cayenne along with the paprika, but go slow because heat can sneak up on you in a broth like this.
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