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Mushroom Stew

What you need: 

1 medium onion, finely minced
2-3 cloves garlic, crushed
2-4 large potatoes, scrubbed and sliced into eighths
2 carrots, chopped
1 (8 ounce) basket sliced button mushrooms
3 portobello mushrooms, chopped
2 bay leaves
1 (8 ounce) can salt-free tomato sauce
1 1/2 cups water
1 1/2 tablespoons vegan Worcestershire sauce
3/4 teaspoon thyme
5 tablespoons quick-cooking tapioca
1 teaspoon black pepper, divided
1 (10 ounce) bag frozen peas

What you do: 

1. Line the bottom of slow cooker with the onions. Add the garlic on top of the onions, but be sure the layer of onions is thick enough for the garlic not to fall through and touch the cooker liner.
2. Add potatoes and carrots. Add the mushrooms to the top of the other vegetables. Add the bay leaves. At this point, mix the tomato sauce, water, Worcestershire, thyme, tapioca, and 1/2 the pepper in bowl. Stir well and pour over veggies.
3. Cover and cook on low for 6-8 hours. At the end of that time, stir cooker contents; add peas and the remaining black pepper. If you want to serve this right away, let the peas cook for 5-15 minutes.
4. Should you choose to store the stew instead of eating it right away, add the peas after you've poured the stew into a container. The frozen peas will help you cool down a little faster than if you added them during the cooking time.

Preparation Time: 
6-8 hours
Cooking Time: 
Recipe Category: 


hey, was just wondering if i'd be able to leave out the tapioca? i don't have any and, at the risk of soundng like a bit of a moron, i'm not even sure what it does. i'm guessing a sort of thickening agent? any suggestions are cool.

Thanks! Can't wait to try this.


Hello from Tullah, Tasmania.

I've also gone from a 512/512 kbit ADSL connection to dialup modem.  :-\

That's the only instant choice around here, although BorderNet should have two-way satt up here in a month or so (the gummint has been mucking around with their funding model) which will get me off the 'phone when SWMBO wants to use it, plus decent (if a little lagged) bandwidth & a full-time connection.


Hello from Tullqah, Tasmania.

What's a good sub for veggo Worcestershire sauce? Tullah's a great place but one thing it is not well-endowed with is food shops. It's a sort-of tourist spot amongst a flock of mining towns in very (for me) cold, rainy and hilly Western Tasmania.

Another thing I should be asking for a sub on is, believe it or not, mushrooms. I'm told that Tassie only grows toadstools, and of course mushrooms are not a stock item at the local shop (singular, they try hard but are more of a large deli than a supermarket).

Aaaanyway, I should be able to drop in to Rosebery soon, a mining town which does have a genuine supermarket, with actual fruit and vegetables in it, and get some mushies there.


I usually start with the 8oz basket, but I often tend to add whatever mushrooms I have on hand because the mushrooms are my favorite part.


Good question, yabbit.  There are at least two sizes of packaged fresh button mushrooms here.  An 8 oz by weight size and a 16 oz. size.  I think the 16 oz would be an awful lot of mushrooms but then it is "mushroom" stew and not potato or tapioca stew! 


First let me say I have GOT to try this, though I'll probably do it on the stove. Question: how many mushrooms is a basketful? By weight or in cups, how many approx? I live in Europe and there are several sizes of containers.


Yay, it posted!  What a way to end a week!   8)

The recipe is pretty straightforward to me because I cook it all the time, but please let me know if there's anything I can answer. 




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