Scottish Mushroom Stew

A traditional Scottish stew made with mushrooms serve over creamy mashed potato. Made with just a few everyday ingredients. 

SCOTTISH MUSHROOM STEW

This is a traditional Scottish stew made with mushrooms.

It would originally have been made with beef too, but mushrooms give you such a satisfying texture, that even meat-eaters won't miss the beef.

The stew is made with sliced closed cup mushrooms and a supporting cast of sliced onions, garlic and carrots in a tasty gravy.

If you love mushrooms, you will love this dish.

To tip it over the edge in the comfort food stakes, I served it in bowls on top of creamy mashed potatoes.

SCOTTISH RECIPES

Scottish recipes are generally all about comfort food.

We have a lot of rain and bad weather here throughout the year (although this year the weather has been great so far *touch wood*), so most of our dishes are hearty and satisfying.

Dishes like stovies (which I make in the slow cooker); savoury mince which we also serve with mash; the every popular shepherd's pie; the fabulously named rumbledethumps and warming tatties, neep and carrot soup.

Our dishes are made with simple ingredients. They use local seasonal produce and are cheap and easy to make.

You'll find tatties (potatoes), neeps (turnip, also called swede), carrots, onions, parsnips and leeks in many of our dishes.

Of course all my Scottish recipes are suitable for vegetarians and vegans.

For more Scottish recipes have a look at my recipe index of Scottish Recipes for Vegans and Vegetarians

Reader's photos

I always appreciate when a reader gets in touch to let me know how much they enjoy a particular recipe.

Sometimes they share a photo too and give me permission to share it.

Happy days!

WHAT YOU NEED TO MAKE MUSHROOM STEW

• olive oil
• onions
• garlic
• carrots
• mushrooms (I used closed cup, but you could use chestnut mushrooms or flat cap mushrooms)
• dried or fresh thyme
• vegetable stock
• red wine (you could add white wine or if you don't want to use wine you could add some balsamic vinegar, it's sweeter, but will still give you a richer tasting gravy)
• tomato puree
• veggie worcestershire sauce (you could use mushroom ketchup, soy sauce, brown sauce or BBQ sauce instead, to give the gravy zing)
• salt and pepper

also try - Kidney Bean & Sweet Potato Stew

READERS COOKING

I love when readers get in touch with me to say they are enjoying my recipe. They share them my email and on social media.

Helen and Karen got in touch to say they loved this stew and gave me permission to share their comments.

I always think it's good to see what other people think.

If you make one of my recipes and enjoy it you can share what you thought and a comment in one of these places.

• Tinned Tomatoes Facebook page
• Living on the Veg - my Facebook group (if you've not joined, go join now, it's a super friendly group)
• Twitter - @tinnedtoms
• Email - tinnedtomatoes@googlemail.com
• Pinterest - jactinnedtoms - if you find this recipes through a pin, save a pin and when you make the dish you can then share a photo or comment on the pin

MUSHROOMS

I absolutely love mushrooms. 

I mean I am mad about them! Say a dish has mushrooms and I'm in!

I'm always well stocked up with mushrooms. 

My standard mushroom purchases are chestnut mushrooms and large flat mushrooms, but since we've been stuck in the house, we've only been shopping once a week or fortnight and I've found the large closed cap mushrooms last the longest in the fridge, so I've switched my allegiance.

You can use whatever mushrooms you have to make this stew. Any standard mushroom will do, closed cap, chestnut, flat cap or button mushrooms.

Check out this Mushroom Guide from Just Add Mushrooms and try this easy and creamy Vegan Mushroom Carbonara.

also try - Ottolenghi Mushroom 'Steaks' with Butter Bean Mash

RED WINE IN STEW

I add red wine in this stew to deepen the flavour of the gravy. You could use white wine if that's what you have, although red will give a better flavour.

You don't need to worry about the alcohol in this dish as there is very little in each portion, less than a tablespoon and the majority of the alcohol will be burned off during cooking.

If you really don't want to use red wine, you could add some balsamic vinegar, soy sauce, marmite or even brown sauce (BBQ sauce if you are not in the UK). This is just to add to the richness of the gravy.

HOW LONG WILL MUSHROOM STEW KEEP?

Once the stew is cool, you can store it in the fridge in an airtight container for 3-4 days.

If you transfer it from the pot to your airtight container, it will cool quicker than if it is left in the pot.

CAN MUSHROOM STEW BE FROZEN?

Mushroom stew can be frozen.

Spoon the cool stew into freezer bags or airtight freezer-friendly containers. The stew can be frozen for 3-4 months. My advice is to store it in portions, unless you know you will use it all in one sitting.

To defrost the stew, leave it in the fridge overnight, then reheat in a pot or the microwave.

HOW TO SERVE MUSHROOM STEW

Here are a few ideas for serving mushroom stew

• serve over mashed potato
• serve it with potatoes and vegetables on side
• spoon it over big, fluffy bake potatoes
• pour the stew into a casserole dish and top with mash before cooking in the oven for that crispy topping, a bit like a shepherds pie
• serve with buttered crusty bread for dunking
• serve with rice (controversial)

COMFORTING STEW RECIPES TO TRY

1. Slow Cooker Vegan Irish Stew
2. Slow Cooker Veggie Sausage, Mushroom and Chickpea Stew
3. Veggie Sausage and White Bean Casserole
4. Hearty Chickpea and Sweet Potato Stew
5. Vegetable and Lentil Stew
6. Savoury Lentil and Bean Stew

pin it for later

HOW TO MAKE SCOTTISH MUSHROOM STEW

Scroll down for step-by-step photos and a full printable recipe for this delicious casserole.

STEP 1 - ONIONS

In a large pot or casserole pan, saute the onions and garlic in olive oil until soft.

I've used standard brown onions, but if you only have red onions you can use those too.

STEP 2 - CARROTS

Next add the carrot slices.

I peeled one large carrot, cut it in half lengthways and sliced into half moons.

STEP 3 - MUSHROOMS

Now you want to add the star of the show, the mushrooms.

The mushrooms are sliced and there are a lot of them, but don't worry, they will shrink as they cook. You do need a lot of mushrooms.

STEP 4 - COOK DOWN

Season the vegetables with salt and pepper, add the thyme and gently cook the vegetables for a few minutes until they begin to soften.

This will help develop a lot of flavour and make sure the carrots cook through.

STEP 5 - FLOUR

Next add flour. Just sprinkle it over the vegetables and then mix in. This will help to thicken the gravy.

You can use whatever flour you have for this.

STEP 6 - STOCK

Now add the stock and stir in well. 

I used vegetable stock cubes to make my stock, but you can use fresh stock.

STEP 7 - FLAVOURINGS

Now to flavour the gravy.

Add red wine, tomato puree and vegetarian worcestershire sauce (it's suitable for vegans too, you will find it in the free-from section of your supermarket or in a health food shop).

See the red wine section further up the post for substitutes for the red wine.

STEP 8 - REDUCE

Reduce the heat and leave the stew to cook, stirring occasionally.

The gravy will thicken as it cooks.

Serve and enjoy!

Scottish Mushroom Stew

Yield: 3-4

Author: Jacqueline Meldrum

Prep time: 10 MCook time: 30 MTotal time: 40 M

A traditional Scottish stew made with mushrooms serve over creamy mashed potato. Made with just a few everyday ingredients.

Ingredients:

• 1 tbsp olive oi;
• 2 onions, halved and sliced
• 2 cloves garlic, crushed or finely chopped
• 1 large carrot, cut in half lengthways and sliced into half moons
• 16 large closed cup mushrooms, sliced
• 1 1/2 tsp dried thyme (or fresh)
• 1 tbsp flour
• 400ml/1/2 cups vegetable stock (2 cubes)
• 4 tbsp red wine
• 4 tbsp vegetarian worcestershire sauce (see substitutes in notes)
• 2 tbsp tomato puree
• salt and pepper

Instructions:

1. In a large frying pan, casserole pan or wok, saute the onions and garlic in the olive oil until soft.
2. Add the carrots and cook gently for a few minutes so they start to soften.
3. Add the mushrooms and season the vegetables with salt and pepper. Add the thyme and stir in. Allow the mushrooms to soften and release their juices.
4. Sprinkle flour over the vegetables and stir in. This will help to thicken the gravy.
5. Add the stock, wine, tomato puree and worcestershire sauce or whichever sauce you are using. Stir well.
6. Cook gently for 20-30 minutes until the gravy has thickened and all the flavours have amalgamated.
7. Season with salt and pepper.
8. Serve over mash.
9. Enjoy!

Notes:

The alcohol in the wine evaporates during cooking, but if you really don't want to use it you can add some balsamic vinegar.
If you don't have worcestershire sauce, you could add soy sauce, mushroom ketchup, brown sauce or BBQ sauce. It's there to make the gravy richer and give it a bit of zing.
You can use flat cap mushrooms or chestnut mushrooms instead of closed cap mushrooms. Any sandard mushroom will do. Wild mushrooms don't work as well in this dish.
Once the stew is cool, you can store it in the fridge in an airtight container for 3-4 days.
Mushroom stew can be frozen. Spoon the cool stew into freezer bags or airtight freezer-friendly containers. The stew can be frozen for 3-4 months. To defrost the stew, leave it in the fridge overnight, then reheat in a pot or the microwave.

Calories
330.58

Fat (grams)
4.57

Sat. Fat (grams)
0.64

Carbs (grams)
62.25

Fiber (grams)
20.29

Net carbs
41.97

Sugar (grams)
26.73

Protein (grams)
20.03

Sodium (milligrams)
817.45

Cholesterol (grams)
0.00

stew, casserole, mushroom stew, mushroom casserole, Scottish stew, vegan stew, vegetarian stew, mushroom recipe, Scottish recipe

dinner

Scottish, vegan, vegetarian

Created using The Recipes Generator