This stew recipe will quickly become your favorite way to feel all warm and fuzzy without having to literally cozy up next to a fire. Of course if there’s a fire nearby and you also have some of this stew in your bowl… well, some might call that fate. This fall classic – that can easily be made vegetarian or vegan – is just as delicious as it is simple. With mushrooms, leeks, parsnips, plus a side of noodles or mashed potatoes, you will never mistake this hearty bowl for a simple soup. Trust us.
6 tablespoons butter or extra-virgin olive oil, plus more as needed
2 pounds mixed mushrooms, sliced or roughly chopped (about 10 cups)
3 large shallots, halved then 1/4" sliced
2 leeks, white and light green parts, halved then 1/4" sliced
2 parsnips, chopped into 1/2" cubes
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
2½ tablespoons all-purpose flour
1½ cups dry red wine
1½ cups beef, mushroom or vegetable broth
2 tablespoon tamari or soy sauce, plus more to taste
4 large fresh thyme branches
2 bay leaves
4 ounces chanterelle or oyster mushrooms, roughly chopped
Kosher salt and freshly ground black pepper
Egg noodles or mashed potatoes, for serving
Chopped flat-leaf parsley, for serving
Step 1: Add 2 tablespoons butter or oil to a large Dutch oven and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the shallots. Without moving them around too much, cook the mushrooms until they are brown on one side, about 4 minutes. Stir and let them brown on the other side, for about 3 more minutes. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and shallots, seasoning them as you go.
Step 2: Reduce heat to medium-low. Add another 1 tablespoon butter or oil to the pan. Add leeks and parsnips and sauté until they start to soften, about 5 minutes. Add 3 sliced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, tamari or soy sauce, thyme and bay leaves, scraping up the brown bits at the bottom of the pot.
Step 3: Add reserved cooked mushrooms and shallots back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until parsnips and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed.
Step 4: Just before serving, heat a small skillet over high heat and add ½ tablespoon butter or oil. Add the roughly chopped chanterelle or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Add the 4th sliced garlic clove and cook until fragrant. Transfer to a plate and sprinkle with salt and pepper.
Serve over noodles or mashed potatoes, topped with fried mushrooms and parsley.