Save This Rustic Mushroom and Shallot Stew with Root Mash brings earthy flavors and pure comfort in every bite. Tender mushrooms and sweet shallots simmer together until savory and rich, then are spooned over a silky mash of potatoes, parsnips, and celeriac. It is my favorite kind of plant-based comfort food for chilly nights or when you crave something cozy and nurturing.
I first made this stew for a family Sunday dinner just as autumn set in. The kitchen filled with the aroma of mushrooms and thyme, and everyone had seconds. Now it is a staple whenever we want something warming and substantial.
Ingredients
- Mixed mushrooms: cleaned and sliced, give the stew its earthy, robust foundation. Choose a blend like cremini, shiitake, and portobello for the best mix of flavors and textures. Look for mushrooms that are firm and dry to the touch
- Shallots: peeled and halved, offer natural sweetness and a silky texture. Pick plump shallots with shiny skin for the freshest taste
- Fresh garlic: minced, brings aromatic depth and savory backbone. Use cloves that feel firm with no soft spots
- Carrots and celery: diced, create the classic stew base and add layers of flavor. Select carrots and celery that are crisp and bright for the most vibrant taste
- Tomato paste: intensifies the umami and adds a touch of tang. Go for double concentrated if possible for richer flavor
- Dry red wine or vegetable broth: for deglazing, adds a sophisticated layer of flavor. An everyday dry red wine works perfectly or choose a good vegetable broth if you want to stay alcohol free
- Vegetable broth: forms the stew’s backbone. Opt for a low sodium variety so you can control saltiness
- Fresh thyme leaves and bay leaf: infuse herbal aroma and comfort. Go with fresh thyme if you can or use dried if it is what you have on hand
- Soy sauce or tamari: adds a savory lift and deepens color. Use tamari for a gluten free version
- Cornstarch mixed with water: thickens the stew if you like it more robust. Only needed if you want a luxurious mouthfeel
- Chopped fresh parsley: for a burst of color and freshness at the end. Flat leaf is best for both flavor and looks
- Potatoes, parsnips, celeriac: for the mash, all together create an ultra creamy and slightly sweet foundation. Choose each root so it feels dense and blemish free
- Vegan butter or regular butter: gives the mash lusciousness and depth. Use your favorite vegan option if needed
- Unsweetened plant based milk or dairy milk: keeps the mash creamy without overpowering the subtle root flavors. Pick a mild unsweetened variety for best results
- Salt, white pepper, black pepper: to taste for balance and a gentle finish on the palate
Instructions
- Prepare the Root Mash:
- Place potatoes, parsnips, and celeriac in a large pot filled with salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for 20 to 25 minutes until every chunk is completely tender. You should be able to mash them with a fork with barely any effort
- Mash the Roots:
- Drain the cooked vegetables and return them to the still warm pot. Immediately add your butter and milk. Start mashing with a potato masher until everything is perfectly smooth and creamy. Taste and season with salt and white pepper. Keep warm on the stove on very low
- Sauté the Shallots:
- While the mash is cooking, heat olive oil in a Dutch oven or heavy pot over medium heat. Add the halved shallots. Cook for 5 minutes, stirring just occasionally. Make sure the shallots soften but do not brown too much
- Build the Stew Aromatics:
- Add in the minced garlic, diced carrots, and diced celery. Stir everything so it cooks evenly. Continue to sauté for 3 to 4 minutes until the garlic smells fragrant and the vegetables lose their raw edges
- Brown the Mushrooms:
- Turn up the heat to high now. Add all your prepared mushrooms. Stir well and cook for 6 to 8 minutes until the mushrooms give off their water and start to turn golden brown. This step is how you get deep mushroom flavor
- Deglaze and Season:
- Add tomato paste to the pot. Stir constantly for about 1 minute to caramelize it a bit. Pour in the red wine or broth. Scrape the bottom of the pan with your spoon to release any sticky flavorful bits
- Simmer the Stew:
- Pour in the vegetable broth. Add thyme, bay leaf, soy sauce, salt, and black pepper. Stir well. Lower the heat, cover with a lid, and let the whole mixture simmer on low for 25 minutes. All the flavors will meld together and the sauce will deepen
- Thicken if Needed:
- If you like a thicker stew, stir in the cornstarch slurry. Mix well and let it bubble for 2 to 3 minutes until the stew takes on a rich saucy consistency
- Finish and Adjust:
- Fish out the bay leaf. Taste and adjust for salt and pepper as needed. This is the moment to add a splash of balsamic vinegar if you want extra depth
- Serve and Garnish:
- Spoon generous helpings of the root mash onto each plate or bowl. Top with the hot mushroom and shallot stew. Scatter fresh chopped parsley on top for the final touch
Save I absolutely love the earthy sweetness that parsnip brings to the mash. It reminds me of Sunday dinners in my childhood kitchen with my sister always sneaking spoonfuls of the mash before we even sat at the table
Storage Tips
Let your stew and mash cool completely before transferring to airtight containers. Store in the fridge for up to three days. For longer storage freeze individually in single portions for up to two months. Thaw overnight in the refrigerator before reheating on low. Stir often as reheating so the sauce stays creamy and smooth
Ingredient Substitutions
You can swap celeriac for turnip rutabaga or another root vegetable if it is tricky to find. For a brighter flavor add a squeeze of lemon at the end. Use French shallots, yellow onions, or even pearl onions if that is what you have on hand. For the stew liquid choose a good tasting broth since it forms the base. Try white wine instead of red for a lighter nuanced version
Serving Suggestions
Although perfect as a standalone meal this stew goes nicely with crusty sourdough bread or a tangle of sauteed greens. If you are serving for a special gathering think about finishing with crisp fried sage leaves or an extra swirl of good olive oil at the table. For textural contrast add a crisp side salad with bitter greens
Cultural and Historical Context
Hearty mushroom stews with root vegetables trace back to European rustic cuisine where resourceful home cooks relied on what was in season. You will find variations of this dish throughout France Germany and Eastern Europe. Each family would use whatever roots and wild mushrooms were most plentiful in their region. In my home this stew is always an invitation to slow down and savor kitchen smells that linger long after dinner
Seasonal Adaptations
Use sweet potatoes or rutabaga in the mash for autumnal sweetness. Make the stew heartier by adding cooked lentils near the end. Sprinkle scattering of roasted chestnuts for holiday flair at the table
Success Stories
A friend made this recipe for her vegan partner’s birthday and reported there was silence around the table as everyone was too busy eating. The leftovers made fantastic hand pies reheated for lunch the next day. I heard from another home cook that doubling the mushrooms makes it even more satisfying for hungry crowds
Freezer Meal Conversion
To freeze divide cooled portions of stew and mash into separate containers for maximum freshness. Label with date and contents. Reheat the mash gently with a splash of milk and the stew in a covered pot over low heat. If you batch cook double the recipe and stash half in the freezer for future busy nights
Save Enjoy this stew whenever you wish for comfort and deep, rustic flavors. Every bite brings the peace of a cozy home-cooked meal
Recipe FAQs
- → What can I substitute for celeriac in the mash?
You can replace celeriac with additional potatoes, parsnips, or sweet potatoes for a similar texture and mild flavor.
- → Is the stew gluten-free and vegan?
Yes, the dish is gluten-free when using tamari instead of soy sauce, and it's fully vegan if you use plant-based butter and milk.
- → How do I get a rich flavor without wine?
Use extra vegetable broth and add a splash of balsamic vinegar for depth when skipping wine. Let it simmer to concentrate flavors.
- → Can the stew be made ahead of time?
Absolutely. Prepare the stew and mash in advance, store separately, and reheat gently before serving for best results.
- → Which mushrooms work best?
A mix of cremini, shiitake, and portobello brings together a hearty and complex taste. Button mushrooms can also be used.