Creamy Mushroom and Vegetable Stew with Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 1/2 lb (680 g) cremini mushrooms, sliced
• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, sliced into 1/4-inch rounds (about 1 1/2 cups)
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 3/4-inch chunks (about 4 cups)
• 5 garlic cloves, minced
• 2 tbsp all-purpose flour
• 3 cups (720 ml) low-sodium vegetable broth
• 1 cup (240 ml) whole milk
• 3/4 cup (180 ml) heavy cream
• 2 tsp Dijon mustard
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 1 tsp dried rosemary (or 1 tbsp finely chopped fresh rosemary)
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh lemon juice (optional, for finishing)

Do This

• 1. Brown mushrooms in butter + oil; season lightly.
• 2. Sauté onion and carrots; add garlic.
• 3. Stir in flour for 1 minute; slowly add broth.
• 4. Add potatoes, thyme, rosemary; simmer until tender.
• 5. Stir in milk, cream, and Dijon; gently simmer until creamy.
• 6. Finish with parsley and lemon juice; adjust salt and pepper.

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Why You’ll Love This Recipe

• Big, comforting flavors: browned mushrooms, tender potatoes, and sweet carrots in a rich, creamy broth.
• One-pot friendly and straightforward, with pantry staples doing a lot of the work.
• Thick and hearty enough for dinner, but still saucy and spoonable like a proper stew.
• Easy to customize with extra vegetables or a different herb mix.

Grocery List

• Produce: cremini mushrooms, yellow onion, carrots, Yukon Gold potatoes, garlic, fresh parsley, lemon (optional)
• Dairy: unsalted butter, whole milk, heavy cream
• Pantry: olive oil, all-purpose flour, low-sodium vegetable broth, Dijon mustard, kosher salt, black pepper, dried thyme, dried rosemary

Full Ingredients

Vegetables

• 1 1/2 lb (680 g) cremini mushrooms, wiped clean and sliced 1/4 inch thick
• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, peeled and sliced into 1/4-inch rounds (about 1 1/2 cups)
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 3/4-inch chunks (about 4 cups)
• 5 garlic cloves, minced
• 2 tbsp chopped fresh parsley (for finishing)
• 1 tbsp fresh lemon juice (optional, for finishing and balance)

Fats and Thickener

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 tbsp all-purpose flour

Liquids and Seasonings

• 3 cups (720 ml) low-sodium vegetable broth
• 1 cup (240 ml) whole milk
• 3/4 cup (180 ml) heavy cream
• 2 tsp Dijon mustard
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 1 tsp dried rosemary (or 1 tbsp finely chopped fresh rosemary)

Step-by-Step Instructions

Step 1: Prep your vegetables for even cooking

Slice the mushrooms to about 1/4 inch thick so they brown rather than steam. Dice the onion, slice the carrots into 1/4-inch rounds, and cut the potatoes into 3/4-inch chunks for a stew that cooks evenly. Mince the garlic and chop the parsley.

Tip: Keep potato pieces consistent in size so they become tender at the same time.

Step 2: Brown the mushrooms for deep, savory flavor

Set a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tbsp unsalted butter and 1 tbsp olive oil. When the butter is melted and foamy, add the sliced mushrooms in an even layer.

Cook for 10–12 minutes, stirring only occasionally, until the mushrooms release their moisture and then turn deeply golden at the edges. Lightly season with a pinch of the salt and pepper (you’ll adjust fully later). Transfer mushrooms to a bowl.

Step 3: Sauté the aromatics and build the base

In the same pot over medium heat, add the diced onion and carrots. Cook for 6–8 minutes, stirring, until the onions soften and turn translucent and the carrots start to lose their raw edge.

Add the minced garlic and cook for 30–45 seconds, stirring constantly, just until fragrant (avoid browning the garlic).

Step 4: Make a quick roux to thicken the stew

Sprinkle in 2 tbsp all-purpose flour and stir well so it coats the vegetables. Cook for 1 minute, stirring constantly, to remove the raw flour taste.

Slowly pour in about 1/2 cup (120 ml) of the vegetable broth while stirring to form a smooth paste, then add the remaining broth in a steady stream, scraping up any browned bits from the bottom of the pot.

Step 5: Simmer potatoes with herbs until tender

Add the potatoes, browned mushrooms (and any juices in the bowl), 1 tsp dried thyme, 1 tsp dried rosemary, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer over medium-low heat.

Cover partially (leave a small gap for steam to escape) and simmer for 18–22 minutes, stirring every few minutes, until the potatoes are fork-tender.

Step 6: Add dairy gently for a smooth, creamy finish

Reduce heat to low. Stir in 1 cup (240 ml) whole milk, 3/4 cup (180 ml) heavy cream, and 2 tsp Dijon mustard. Keep the stew at a gentle simmer (avoid a hard boil once the dairy is added).

Cook for 6–8 minutes, stirring often, until the stew looks glossy and slightly thickened. If you want it thicker, simmer uncovered for an additional 3–5 minutes, stirring to prevent sticking.

Step 7: Taste, brighten, and serve

Turn off the heat. Stir in 2 tbsp chopped fresh parsley. Taste and adjust with more salt and pepper as needed. If the stew tastes very rich, add 1 tbsp lemon juice to brighten and balance the creaminess.

Let the stew rest for 5 minutes before serving so it thickens slightly. Serve hot in bowls, ideally with crusty bread to mop up the sauce.

Pro Tips

• Don’t crowd the mushrooms. If your pot is small, brown them in two batches. Crowding makes them steam and turns them pale instead of golden.
• Keep the dairy at a gentle simmer. Boiling after adding milk/cream can cause graininess. Low heat + patience gives the smoothest texture.
• Control thickness easily. Thicker: simmer uncovered a few extra minutes. Thinner: splash in additional broth, 1/4 cup (60 ml) at a time.
• Cut potatoes evenly. Larger chunks can stay firm while smaller pieces dissolve, changing the texture unexpectedly.
• Finish with parsley and (optional) lemon. Fresh herbs and a small hit of acidity make the stew taste less heavy and more layered.

Variations

• Extra-vegetable version: Add 2 cups chopped green beans or 2 cups chopped kale during the last 10 minutes of simmering (kale needs 5–7 minutes).
• Cheesy creamy stew: Stir in 3/4 cup (75 g) grated Parmesan at the end, off heat, until melted and smooth.
• Herb swap: Use 1 tsp dried Italian seasoning instead of thyme/rosemary, or add 1 bay leaf during simmering (remove before serving).

Storage & Make-Ahead

Cool stew to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently over low to medium-low heat, stirring often; add a splash of broth or milk (1–3 tbsp at a time) to loosen if it thickens in the fridge. For best texture, avoid boiling during reheating.

You can chop the vegetables up to 24 hours ahead and store them separately in the refrigerator (keep potatoes submerged in cold water; drain and pat dry before cooking). Freezing is possible for up to 2 months, but the potatoes may become slightly mealy and the sauce can separate; reheat slowly and whisk well to bring it back together.

Nutrition (per serving)

Approximate, based on 6 servings: 390 calories, 16 g protein, 41 g carbohydrates, 19 g fat, 9 g saturated fat, 6 g fiber, 780 mg sodium, 9 g sugar.