Mexican Vegan Mushroom Stew
When you think stews you automatically think winter and a long list of ingredients. But not this one. You can literally make this one in under thirty minutes. And if that wasn’t enough you will only need seven fridge and pantry friendly ingredients. No broth, no long cooking in Dutch-oven.
Why use mushrooms in a vegan stew?
The answer is simple mushrooms have the most pure flavor of umami. When properly cooked down mushrooms give you a great meaty texture packed with so many vitamins and minerals. Mushrooms have forever been natures original mock meat. Just ask our colleagues over at Wicked Kitchen. In addition to your choice of mushrooms, for this recipe you will be needing your choice of corn and red bell pepper. But don’t worry if you don’t have oyster mushrooms in fact this recipe works very well with baby bella mushrooms and white button mushrooms as well. What is best is that you can use fresh or frozen. Obviously when you use the canned versions the flavor changed a tad bit but recipes works as well. Lets begin shall we!
Vegan Mexican Mushroom Stew
Equipment
- Cutting Board
- Knife
- Stove
- Frying Pan or Stock Pot
- Kitchen Spoon
Ingredients
- 1 pound Mushrooms of choice
- 1 Whole Red Pepper color is optional but red looks cute
- 1 Whole Small White Onion
- 2 Cups Corn
- 1 Teaspoons Salt to taste
- 1 Teaspoon Black Pepper
- 1 Teaspoon Dried Thyme
Optional Garnishes
- Cilantro
- Red Pepper Flakes
- Jalapeño
Instructions
- Clean your mushrooms with a dry kitchen towel or a paper towel and then roughly chop them.
- Make sure you have your ingredients prepared for easy access.
- Pan fry the mushrooms first for about 10 minutes, Then add the onion and garlic and saute for about 30 seconds. Add the corn and cover the pan for 10 minutes moving the ingredients around every 3 to 4 minutes.
- Garnish with freshly chopped cilantro, red bell pepper or freshly chopped jalapeño. Enjoy with the ones you love.
I love all the healthy ingredients and how easy this dish is!
Thank you Alyssa.
I love using mushrooms in all sorts of dishes. I look forward to trying your mushroom stew, it looks fantastic!
Thank you Chris.
It looks soo good! I will have it for dinner tonight! Thanks for providing me with the idea and recipe:)
Hope you love it Mihaela.
I can’t wait to try this, I love mushrooms and this would make a lovely filling for a wrap. Thank you.
Julia that is a perfect idea. I had not thought about putting it in a wrap.
I like this one pan recipe, love all the colors and needed to try!
Totally hope you love it.
You just made me want to go out and buy a ton of mushrooms! I love mushrooms but can never think of something interesting to do with them…until now! Look delish!
Hope you give a go Emily.
Another great recipe. I love all of the ingredients and hope to make this soon.
Thank you for stopping by Gina hope you love it.
This looks delicious! Colorful and for sure delicious! Can’t wait to try it out! Thanks for sharing!
Thank you Nora hope you love it.
I am always looking for new ways to use mushrooms, as I enjoy them so much. This looks like it will be perfect with our fresh summer corn!
Hope you give it a go Cindy.
Thank you for this great recipe! We’ve been trying to eat more vegetarian dishes lately, so we’ll definitely try this. I won’t complain about a fast meal either!
Hope you enjoy it Anne.
Great recipe! I love the type of mushroom you use in this recipe; that’s my favorite. It tastes like chicken 😂. Thanks for sharing your recipe.
Color, flavor and texture! This healthy stew is exactly what I’ve been looking for – thanks!
You are most welcomed Sue.