Creamy mushroom and herb stew

(2 ratings)

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Creamy mushroom and herb stew
Creamy mushroom and herb stew
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This creamy mushroom and herb stew is a great way to use seasonal autumn mushrooms, but thanks to the availability of farmed mushrooms in the supermarkets you can make this all year round. Use a mix of chanterelles, shitake, Portobello and chestnut mushrooms, or if not available just use Portobello as these have a better flavour than button mushrooms. If you like your food spicy add a little red chilli but otherwise just leave it garlicky and creamy. Serve it with noodles or crusty bread to mop up the rich tasty juices.


  • 25g butter
  • 1tbsp olive oil
  • 1 small onion, diced
  • 500g mixed mushrooms
  • 2 cloves garlic, crushed
  • A little chopped red chilli (optional)
  • 150ml vegetable stock or dry white wine
  • 100ml double cream
  • 2tbsp chopped fresh parsley
  • 1tsp fresh thyme leaves

There is no need to wash or peel farmed mushrooms, just wipe them over with a damp cloth or brush off any soil that clings to them.


  1. Heat the butter and oil in a large frying pan and fry the onions over a low heat until softened and transparent, but not browned.
  2. Add the mushrooms and stir for 5 mins until tender. Add the garlic (and red chilli if using) and cook for 1 min, then stir in the stock or white wine. Bring to the boil and simmer for 5 mins.
  3. Stir in the cream and heat through. Serve sprinkled with parsley and thyme.

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