Tuscan Mushroom Stew! We’ve got some big flavors and hearty textures that is making this stew one of our new classic winter favorites that you’ve just got to try.
Delicious mushroom goodness shines in this healthy, oil-free Tuscan Mushroom Stew! This comforting dish is packed with nourishing plant-based ingredients. Plus, it is so easy to make you’ll be doing a happy dance. White wine elevates the flavor and sophistication of this simple and satisfying stew. Go from the stovetop to the table in less than 35 minutes for a fantastic weeknight meal that is sure to please!
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This dish was created especially for Dad! He loves mushrooms and white wine together in a recipe. The white wine really pumps up the flavor. He totally fell in love with this dish. He’s also all about the baby kale these days.
Dad is all about getting in those greens and mushrooms. Every time I turn around, he is asking if we can incorporate some baby kale in a dish. We’ve been buying quite a bit of it these days, but I don’t mind. Got to love those nourishing greens.
We hope you give this dish a try! We all loved it.
Tips for Success:
- Flavors to Marry: Make sure you allow at least 5 minutes for the flavors to marry. The flavors continue to develop once the stew slightly cools.
- Mushrooms: Feel free to use your favorite mushrooms in this soup. We kitchen tested both white button mushrooms and Baby Bella mushrooms. The Baby Bellas allowed for deeper flavor. We recommend using Baby Bella or Portabella Mushrooms.
- Mushroom Slices: If using Baby Bella mushrooms, we purchased whole Baby Bella mushrooms and sliced them on the thicker side for a heartier stew.
- Baby Kale: We used chopped baby kale in this recipe. We chopped it to create a better mouth feel. You can use regular kale, but chop it up and you will need to cook the soup longer to get it tender.
- Baby Kale Substitutes: You can substitute your favorite greens for the baby kale. We suggest sticking to the baby greens, like baby spinach.
- Greens: Greens like kale and spinach tend to neutralize spices and herbs in soups and stews. We suggest using baby greens (baby kale) as they cook faster and adding them at the very end and tend to have less impact on neutralizing the herbs and spices.
- Gluten Free Pasta: Gluten Free pasta is often very starchy. It can easily turn a beautiful soup or stew into a glumpy mess. We strongly recommend that if you use a GF pasta to cook the pasta separately and add to individual bowls right before serving. See Pasta bullet below.
- Pasta: You can pretty much use any pasta in this dish that you enjoy. We used elbow macaroni and small shells in different kitchen tests. We did not add the pasta to the stew. We added the cooked pasta to individual servings and spooned the stew over top and then mixed it in. We did not want the pasta to soak up all the stew broth. You can also use refrigerated left-over pasta. Just rinse the cold pasta with hot tap water in a strainer to loosen it up, shake off any excess water, then add to the stew.
- White Beans: You can substitute the Great Northern beans for any white bean that you enjoy.
- Low-Fat Dish Expectations: This soup was designed to be low in fat. Because it is low in fat, you are not going to experience that endorphin rush associated with eating high-fat foods when eating this stew. It is very tasty for what it is, and that is a low-fat stew. We just want to make sure that our Readers recognize this when contemplating making this recipe. If you want to make this stew more decadent, then add a generous sprinkle of Vegan Parmesan Cheese.
- Baking Soda: We did not find this stew acidic; however, if you decide to remove the white wine, this stew could have a slight acidic bite. Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. You can use it to remove some of the tomato acidity (from the petite diced tomatoes) without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity. A pinch of baking soda should do the trick. However, give it a taste test to see if it needs more.
- White Wine: We love the depth of flavor that the white wine adds to this stew. Vegan wine is Whole Food Plant Based. The alcohol burns off during the cooking process leaving behind beautiful nuances of flavor. We used Bonterra Sauvignon Blanc. You can leave it out, but you will have to adjust ingredients to compensate for the loss of flavor. We do not have any suggestions on how to adjust the ingredients as all our kitchen tests included white wine.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This dish can be frozen; however, it is best if served immediately after making or after refrigerating leftovers. Pasta does tend to get a little mushy after freezing. We suggest freezing without pasta included.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Dried Thyme Crushed Leaves: We use Penzeys French Thyme. It has amazing flavor. If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.
- Dried Rosemary Powder: We used Penzeys Rosemary Spain Powdered. Feel free to use your favorite brand of dried rosemary powder.
- Vegan White Wine: We used Bonterra Sauvignon Blanc. Please feel free to use your favorite white wine.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Enamel/Ceramic Lined Dutch Oven or similarly large stock pot
- Medium stock pot (to cook pasta)
We certainly hope you give this deliciousness a try.
If you try this wholesome soup, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Tuscan Mushroom Stew
- Prep Time: 15 Minutes
- Cook Time: 25-30 Minutes
- Total Time: 40 Minutes (+Rest Time)
- Yield: 4-5 Servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Tuscan Inspired
- Diet: Vegan
Delicious mushroom goodness and plant-based ingredients shine in this healthy, oil-free Tuscan Mushroom Stew that is oh-so-comforting.
- 1 medium yellow onion, fine dice
- 8 oz. to 10 oz. mushrooms, sliced *
- 1 Tablespoon reduced-sodium tamari *
- 1 Tablespoon minced garlic
- ½ cup white wine *
- ½ cup low-sodium vegetable broth *
- ½ cup water
- 1 – [ 28 oz. can ] petite diced tomatoes
- 1 – [ 15.5 oz. can ] Great Northern beans, drained and rinsed *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 1 teaspoon dried basil
- ¾ teaspoon dried crushed thyme leaves *
- Pinch dried ground rosemary *
- ½ to 1 teaspoon sea salt (+/-) *
- Pinch black pepper (+/-) *
- 2 to 3 cups chopped baby kale *
- 1 to 1 ½ cup cooked GF pasta *
- Pinch to ¼ teaspoon baking soda (optional)
- Sprinkle Vegan Parmesan Cheese
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- If including pasta, cook pasta according to package directions, rinse with cold water to remove excess starches, set aside until Step 7.
- In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the sliced mushrooms and tamari, sauté over medium heat to reduce, approximately 3 to 4 minutes.
- Add the minced garlic, sauté for one minute, stirring constantly.
- Increase the heat, add the white wine, simmer for several minutes, then add all the remaining Base Ingredients and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then immediately lower to a low-boiling simmer. Simmer for 5 minutes.
- Add the chopped baby kale (and cooked pasta) stir well to combine. Simmer for 3 to 5 minutes, then remove from the stove.
- Allow to sit for 5 minutes to allow the flavors to marry. Serve and enjoy.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4 to 5
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
I made this today, it was really good! I felt it was very hearty! I think I did too much rosemary next time i will do a smaller pinch! all of your recipes are fabulous!
Hi there Annette,
YAYYYY!!! We are so happy that you gave this recipe a try and enjoyed it! Thank you so much for the awesome review of this recipe.
-Ameera and Robin
We made this tonight and it was delicious! It’s so fragrant, I’m already excited to try the leftovers tomorrow. I only made a few adjustments- I didn’t have dried herbs so I used about a tsp of fresh Rosemary a tsp fresh thyme, and a few teaspoons of fresh basil. Thanks for sharing!
Hi there Kelsey,
YAYYYY!!!! We are so happy that you gave this recipe a try and enjoyed it! Thank you so much for leaving us a great review.
-Ameera and Robin