In this delightful vegan dish, mushrooms and stout pair together in a delicious, earthy stew, with pillowy potato biscuits on top. A rustic dinner perfect for chilly March evenings.
On the Ingredients
- Mushrooms are perfect if you’re looking for a food that will give you high nutrients for low fat, calorie, carb, sodium, and cholesterol! They’re a great source of antioxidants (specifically selenium), Beta-glucan (a fiber known for reducing cholesterol, improving heart health, and regulating blood sugar), B vitamin (riboflavin, niacin, and pantothenic acid), copper (good for bones and nerves), and potassium (heart, muscle, and nerve function). (Read more on health benefits) Mushrooms are also a great substitute for meat, packed with umami and a great, meaty texture.
- Onions, celery, and carrots sautéed in butter or olive oil are often used together as a flavor base in recipes. In France, this combination is called mirepoix and is usually prepared with each component cut to the same size: two parts onion, one part celery, and one part carrots. This base imparts a subtle but undeniably delicious flavor to many dishes.
- Potatoes are starchy root vegetables first cultivated in the Peru/Bolivia region at least 2,500 years ago. Today, they’re a staple all over the world. Potatoes contain vitamins, minerals, and antioxidants, though it’s important to note that much of those are in the skin, so peeling potatoes will reduce that amount of healthful components. Potatoes are incredibly versatile and can be used in a wide range of dishes from cuisines all over the globe.
Recipe Notes and Substitutions
You can use a non-alcoholic dark beer instead of stout. Or, you can replace the beer with more mushroom stock.
Vegan Mushroom and Stout Stew
6
servings20
minutes45
minutes55
minutesIn this delightful vegan dish, mushrooms and stout pair together in a delicious, earthy stew, with pillowy potato biscuits on top. A rustic dinner perfect for chilly March evenings.
Ingredients
- Stew ingredients
2 tablespoons olive oil
1 large onion (chopped)
4 cloves garlic (minced)
8 oz cremini mushrooms (chopped)
4 oz chestnut mushrooms or other (chopped)
2 stalks celery (chopped)
1 tsp dried rosemary
2 tsp dried thyme
3 carrots (peeled and sliced into thin half-moons)
1/2 a rutabaga (chopped)
1 1/4 cups stout beer
2 tablespoons tomato paste
4 cups mushroom broth
salt and pepper to taste
1 1/4 teaspoons salt
1/3 cup all-purpose flour
- Biscuit ingredients
1 cup mashed potato
3 tbsp olive oil
1/2 cup water
1 1/2 cups all-purpose flour
1 tbsp baking powder
2 tbsp sugar OR 1 tbsp monkfruit
1 tsp salt
Directions
- Stew
- Heat a dutch oven or oven-safe crock pot over medium heat and add the olive oil, onion, and garlic. Sauté until the onions start to turn translucent and add the celery, mushrooms, thyme, rosemary, and salt and pepper to taste.
- Continue to sauté for 5 minutes until the mushrooms release their moisture, then add the carrots, rutabagas, and tomato paste.
- Add the stout and bring it to a boil before adding 3 cups of mushroom broth. While the stew heats to a boil, mix the last cup of broth with the flour until no lumps remain. Add to the boiling stew, then reduce heat to a simmer. Cook for 5 minutes, then remove from the heat.
- Biscuits
- Preheat the oven to 425° F.
- Mix together the mashed potato, water, and olive oil. In a separate bowl, mix the flour, baking powder, salt, and sweetener, then pour in the potato mixture and combine to a clumpy dough.
- Turn the dough onto a floured surface and knead until it all comes together in a smooth dough.
- Flatten the dough into a flat disk, about an inch thick, and slice with a tic-tac-toe pattern into 9 pieces.
- Place the biscuits on top of the stew and place the dutch oven in the oven uncovered.
- Bake for 20-30 minutes, until the tops of the biscuits are golden brown, and the stew is bubbling up around them. Serve hot!
