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Mushroom & Sweet Potato Stew - Cozy, Hearty, and Simple

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil (plus more if needed)
  • 1 pound mixed mushrooms, sliced (cremini, button, or baby bella; a handful of shiitake if you have them)
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 1.5 pounds)
  • 2 medium carrots, sliced into half-moons
  • 2 ribs celery, sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1/2 teaspoon dried rosemary (or 1 teaspoon fresh, chopped)
  • 1 bay leaf
  • 6 cups vegetable broth (or chicken broth if not vegetarian)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon apple cider vinegar or lemon juice
  • Salt and black pepper, to taste
  • Optional add-ins: 1 cup chopped kale or spinach, 1/2 cup frozen peas, 1 can (15 oz) chickpeas or white beans (drained and rinsed)
  • Garnish: chopped parsley, a drizzle of olive oil, or a spoonful of plain yogurt (optional)

Method
 

  1. Sear the mushrooms: Heat 1 tablespoon olive oil in a large pot over medium-high. Add half the mushrooms in a single layer. Let them brown without stirring for 3–4 minutes, then toss and cook 2 minutes more. Transfer to a bowl and repeat with the remaining mushrooms, adding oil if needed.
  2. Sauté aromatics: Reduce heat to medium. Add 1 tablespoon olive oil, onion, celery, and carrots. Cook 5–6 minutes, stirring, until the onion is translucent and the edges of the carrots start to soften. Add garlic and cook 30 seconds until fragrant.
  3. Build the base: Stir in tomato paste, smoked paprika, thyme, and rosemary. Cook 1–2 minutes to caramelize the paste. This step deepens the flavor and color.
  4. Add the main ingredients: Return the mushrooms to the pot. Add sweet potatoes, bay leaf, broth, and soy sauce. Bring to a gentle boil, then lower to a simmer.
  5. Simmer: Cook uncovered for 20–25 minutes, stirring occasionally, until sweet potatoes are tender and the broth has slightly thickened.
  6. Finish and balance: Stir in vinegar or lemon juice. Taste and season with salt and pepper. If using kale or spinach, stir it in for the last 2–3 minutes to wilt. Add beans or peas now if you want extra protein and texture.
  7. Serve: Ladle into bowls and garnish with parsley. Add a drizzle of olive oil or a spoonful of yogurt for richness if you like. Serve with crusty bread or over couscous, quinoa, or rice.