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Easy Mushroom Stew – Simple Vegetarian Mushroom Recipe

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October 2, 2026

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This Easy Mushroom Stew is a simple, comforting dish made with plenty of mushrooms, onions, garlic, and paprika in a thick, savory sauce. The mushrooms are cooked until their natural juices evaporate, then simmered with vegetable stock and finished with a little milk and cornstarch to create a smooth, flavorful sauce.

It’s an easy stovetop meal that comes together with everyday ingredients and makes a great vegetarian lunch or dinner. Serve it with crusty bread, mashed potatoes, rice, or your favorite side dish for a simple homemade meal.

Why You’ll Love This Mushroom Stew

Easy to make – Everything comes together in one pot on the stovetop.
Simple ingredients – You only need a handful of everyday ingredients.
Full of mushroom flavor – Cooking the mushrooms until their liquid evaporates gives them a deeper, more concentrated flavor.
Thick and savory sauce – Cornstarch and milk create a smooth sauce without needing cream.
Great for a vegetarian meal – Use vegetable stock and serve with bread, potatoes, rice, or noodles.
Easy to adjust – Add more or less stock depending on how thick you like your stew.

Ingredients

Mushrooms – Use white button, cremini, or a combination of your favorite mushrooms.
Olive oil – For sautéing the vegetables.
Onions – Add sweetness and flavor to the stew.
Garlic – Just one clove adds plenty of flavor without overpowering the mushrooms.
Paprika – Gives the stew its warm color and mild, savory flavor.
Vegetable stock – Start with 3 cups and add more if you prefer a thinner sauce.
Black pepper – Adds a little warmth.
Cornstarch – Thickens the sauce.
Milk – Whisked with the cornstarch to create a smooth slurry.
Fresh parsley – Adds freshness at the end.
Salt – Add to taste, depending on how salty your vegetable stock is.

How to Make Mushroom Stew

1. Sauté the onions and garlic

Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onions and cook until softened. Add the garlic and cook for about 30 seconds, until fragrant.

2. Cook the mushrooms

Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and most of it has evaporated. This step is important because it concentrates the mushroom flavor and keeps the stew from becoming watery.

3. Add the paprika and stock

Stir in the paprika and cook for about 30 seconds, just until fragrant. Pour in the vegetable stock and add the black pepper. Bring to a boil, then reduce the heat and let it simmer for several minutes.

4. Thicken the stew

Whisk the cornstarch and milk together in a small bowl until smooth. Slowly pour the mixture into the simmering mushrooms, stirring constantly. Cook for a few minutes, until the sauce thickens.

5. Finish and serve

Stir in the fresh parsley and taste. Add salt if needed. Serve warm with crusty bread, mashed potatoes, rice, polenta or another favorite side.

Tips for Making Mushroom Stew

Cook the mushrooms well before adding the stock. Mushrooms release quite a bit of water as they cook, so let that liquid evaporate before adding the paprika and stock. This gives the stew a deeper mushroom flavor.

Mix the cornstarch with cold milk. Whisking the cornstarch into the milk before adding it to the hot stew helps prevent lumps.

Adjust the thickness. The stew will continue to thicken slightly as it cools. If it becomes too thick, simply stir in a little extra warm stock.

Choose your favorite mushrooms. White button mushrooms and cremini mushrooms work well, but you can also use a mixture of mushrooms for more texture and flavor.

What to Serve with Mushroom Stew

This mushroom stew is delicious with something simple to soak up the sauce. Try it with:

I hope you will try it out and enjoy this comforting and flavorful mushroom stew. If you do make sure to share the photos with me on Instagram. Would love to see how it turned out for you. Enjoy!

Frequently Asked Questions

Can I use different types of mushrooms?

Yes. Button, cremini, portobello, or a mixture of mushrooms can all work well. If using larger mushrooms, slice them into similar-sized pieces so they cook evenly.

Can I make this mushroom stew ahead of time?

Yes. The stew can be made ahead and refrigerated. Reheat it gently on the stovetop, adding a splash of vegetable stock if the sauce has become too thick.

Can I freeze mushroom stew?

You can freeze it, although the texture of the sauce may change slightly after thawing because of the cornstarch and milk. For the best texture, I recommend enjoying it fresh or storing it in the refrigerator for a few days.

How can I make the stew thinner?

Simply add a little more vegetable stock until it reaches the consistency you like.

Can I make it dairy-free?

Yes. Replace the milk with an unsweetened dairy-free milk or use a little extra vegetable stock.

More Mushroom Recipes

If you love cooking with mushrooms, here are a few more recipes you may like to try:

Creamy Mushroom Pasta – A quick and comforting pasta with golden mushrooms, garlic, cream, and Parmesan.

Mushroom Risotto – A creamy Italian-style risotto made with mushrooms, Arborio rice, vegetable stock, Parmesan, and fresh parsley.

Mushroom Empanadas – Baked empanadas filled with mushrooms, vegetables, and cheese.

Sautéed Mushrooms with Caramelized Onion – A quick mushroom side dish with onions, garlic, white wine, and fresh parsley.

Mushroom Puff Pastry Hand Pies – Flaky puff pastry filled with a savory mushroom mixture, perfect for a quick lunch, appetizer, or snack.

Mushroom Egg Galette – A rustic savory galette filled with mushrooms and eggs, baked in a flaky pastry crust.

And if you want even more ideas, take a look at my 10 Easy Mushroom Recipes for Everyday Cooking collection for simple ways to cook with mushrooms.