Easy & Quick Creamy Porcini Mushroom Stew Recipe

How to Make Creamy Porcini Mushroom Stew

Step 1: Soak the Porcini

Tip the dried porcini into a bowl and cover with freshly boiled water. Leave for 5 minutes, lift them out, squeeze out the excess, then chop finely.

Then strain the liquid with a piece of kitchen paper to catch any grit. Keep the liquid: you will use it with the stock at the end.

Step 2: Brown the Fresh Mushrooms

Heat one tablespoon of olive oil in a large saucepan and use medium‑high heat. Add the chopped mushrooms in a single layer (work in batches if needed).

Leave them to take on colour. When they’re nicely browned and the pan is mostly dry, season, scrape into a bowl, and set aside.

Step 3: Cook the Onion and Celery

Back in the same pan, add the remaining tablespoon of olive oil. Tip in the onion and celery with a good pinch of salt and some black pepper.

Cook over medium heat for 5 – 7 minutes, stirring now and then, until soft and glossy, not browned. If anything starts to catch, add a splash of water and keep going.

Step 4: Add Porcini, Garlic, and Flour

Stir in the chopped porcini and the garlic. Cook for a couple of minutes so the garlic softens and the porcini release their aroma.

Right after that, sprinkle over the flour and stir for 2 minutes. It will look a bit dry at first but that’s fine. This cooks out the raw flour taste and helps thicken the stew later.

Step 5: Add Liquids Gradually

Start adding the vegetable stock a little at a time. Stir everything well after each splash to avoid lumps. Pour in the strained porcini soaking liquid too. Once everything’s in, bring to the boil, then turn down to a gentle simmer.

Cook for about 25 minutes, stirring a couple of times. It should thicken to a stew rather than a soup.

Step 6: Finish with Cream and Mushrooms

Stir in the cream and then add the browned mushrooms back to the pan. Simmer for 2 minutes to warm through and combine the flavours. If it’s thicker than you want, loosen with some hot water or extra stock.

Step 7: Taste and Serve

Have a taste. Add a pinch more salt and a crack of pepper if it needs it. Stir in most of the parsley, keep a little for the top, then spoon the stew over sweet potato mash. Finish with the remaining parsley and take it straight to the table.

Family Tips

Soften the base. Let the onion, celery, and garlic cook gently until sweet and soft. If they’re underdone, the stew will taste sharp.

Add a little soy or tamari sauce, or a spoon of miso. It deepens the flavour without overpowering with the mushrooms.

Dairy-free? Use full-fat coconut milk or a rich plant cream. The light ones just water everything down.

Brown your mushrooms and don’t crowd the pan. Cook them in batches so they actually brown and not steam. That’s where the flavour is.

Ingredient Variations and Substitutes

You can use any mix of mushrooms: chestnut, closed‑cup, portobello, or shiitake. If you can’t find dried porcini, use another dried mushroom mix and keep the same method.

For a dairy‑free finish, use oat cream, soy cream, or coconut cream (the flavour will be slightly sweeter, so balance with extra pepper and a squeeze of lemon).

Want more body? You can add diced potatoes or a tin of lentils after the stock goes in. A splash of dry white wine at Step 3 is lovely. Reduce it by half before adding the flour.

For a deeper savoury note, stir in 1 teaspoon tamari sauce or a half teaspoon miso at the end.

FAQs

Can You Make this Stew Without Dried Porcini?

Yes you can, but the flavour won’t be quite the same. Dried porcini mushrooms bring an earthy, savoury taste that really makes this stew feel rich.

If you skip them, use the best vegetable stock you can find. Homemade stock is best. If not, pick a decent low‑salt one. A dash of tamari or soy sauce, or half tsp of miso will boost the savoury flavour.

Can You Freeze the Stew?

Yes. Let it cool, portion into airtight tubs, label, and freeze for up to 3 months. Thaw in the fridge overnight. Reheat gently and add a splash of water or stock if it’s thick. If you use plant cream and it looks a bit split, give it a good stir or whisk and it’ll come back together. Don’t refreeze it.

What Cream to Use for the Stew?

That depends on what you have and what kind of finish you want. Single cream gives it a light texture and it’s not too rich.

For something more indulgent, go with double cream. Reduce the amount slightly so it doesn’t overpower the mushrooms. For a dairy-free take, oat cream works quite well because it’s neutral in flavour and it blends smoothly.

Soy cream is fine too. Otherwise, coconut cream will give it a slightly sweet taste, which can be nice, but you might want to balance it with extra black pepper and a squeeze of lemon.