The Best Creamy Mushroom Stew with Bacon (video)

a close up image of several bowls of mushroom stew on a table with fresh herbs

This creamy mushroom stew with bacon is the definition of comfort food! Dive into a bowl of rich and aromatic stew made with four varieties of mushrooms, bacon bits, potatoes, thyme, rosemary, and smoked paprika. Every spoonful is bursting with incredible flavors and textures! This mushroom stew is great year-round, but especially during the chilly winter months.

Watch My Mushroom Stew Video Tutorial

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Ingredients for Creamy Mushroom Stew

Here are my tips for the main ingredients you’ll need to make this delicious mushroom stew. Find the full list of ingredients in the printable recipe card below.

  • Mushrooms – I recommend using at least 3 to 4 varieties of mushrooms for more texture and flavor. Check out my next paragraph for more on the mushroom types I like.
  • Smoked Bacon – bacon adds an incredible amount of flavor and aroma to this recipe!
  • Onions, Carrots, Celery – for making the mirepoix, or base of the stew. Chop these into larger chunks.
  • Fresh Thyme, Rosemary, & Parsley – fresh herbs are a great way to add flavor and aroma. Dried herbs will work in a pinch, but they won’t be as aromatic.
  • White Wine – use a dry white wine such as chardonnay, pinot grigio, or sauvignon blanc. I don’t recommend using cooking wines as they come seasoned with salt and typically don’t taste great either!
  • Chicken Broth/Stock – a vegetable broth or even mushroom broth if you can find it will work well, too.
  • Potatoes – I love Yukon Gold potatoes and use them in most of my recipes. Baby potatoes will also work well for this recipe.
  • Cream or Half and Half – to make the best creamy stew! Full cream will make the richest version.

Supplies & Tools for the Recipe

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a blue pot filled with creamy stew, on a table with various bowls, utensils and towel

What Type of Mushrooms Can I Use?

Since mushrooms are the main ingredient in this creamy stew, having variety is key for texture and flavor! I recommend using at least 3 to 4 varieties of mushrooms. Here are some of my favorites:

  • Chanterelle – these are my favorite type of mushrooms, but they are seasonal. Use a small, soft toothbrush to clean the dirt and debris from the outside. These must be completely cooked before eating!
  • Shiitake – readily available and easy to clean!
  • Classic Button Mushrooms – you can never go wrong with classic white button or crimini mushrooms.
  • Oyster Mushrooms – these mushrooms look like little fans and are typically clumped together in large bunches.
  • Beech Mushrooms – these are also known as shimeji or clamshell mushrooms. They have small caps and long, thin stems, clumped together in large bunches.
  • Portabella Mushrooms – this large mushroom variety would be a great addition! Cut the mushroom into large chunks for more texture.

Frying the Mushrooms for Stew

Start preparing this creamy mushroom stew with the mushrooms!

  1. First, use a damp paper towel or a soft toothbrush to clean the mushrooms. Slice or chop the mushrooms, depending on the variety.
  2. I recommend frying each mushroom type individually, as they all have different cooking times. Preheat a soup pot and a frying pan over medium-high heat. Having two pans to fry the mushrooms makes the process go faster.
  3. To fry the mushrooms, add them to a hot, dry pan first, with no oil or butter. Dry cook the mushrooms until they begin to release liquids, then cook until all the liquid is evaporated.
  4. Next, season the mushrooms lightly with salt and add a few teaspoons of butter. Continue to fry until the mushrooms are golden brown and cooked.
  5. Transfer the mushrooms into a large bowl and set aside until ready to add to the stew.
two bowls of creamy mushroom stew on a table with salt and pepper shakers and fresh parsley

Making the Stew Base

Once you have the mushrooms fried, begin putting the stew base together. This includes making the mirepoix.

  1. Heat a large soup pot over medium heat and add in a tablespoon of butter and the diced bacon. Render the bacon for a few minutes, then add in the diced onion, chopped carrots, and chopped celery.
  2. Cook the mixture for 8 to 10 minutes, stirring occasionally, until the onion is translucent and tender.
  3. Add the minced garlic, thyme, rosemary, smoked paprika, and season with salt and pepper. Stir and cook for 1 minute.
  4. Next, add in the white wine and cook for 5 to 6 minutes, until most of the liquid has evaporated. Stir in the flour next and cook for 1 minute.
  5. Pour in the chicken stock or broth next. For a thinner stew, add an additional 1 cup of broth.

Cooking Creamy Mushroom Stew with Bacon

  1. Reserve about 1 cup of fried mushrooms for topping, then add the rest into the stew and stir.
  2. Bring the stew up to a boil, then cover with a lid and reduce the heat to low. Slowly simmer the stew, stirring frequently, for 30 to 45 minutes.
  3. Meanwhile, peel and cube the potatoes. After 30 to 45 minutes, add the potatoes to the stew and press them into the liquid so they’re well covered. Cook for another 20 minutes, or until the potatoes are soft and cooked.
  4. Last, pour in the half-and-half and sprinkle in a few tablespoons of chopped fresh parsley. Bring to a low simmer, then remove from the heat.
a close up image of fried mushrooms over mushroom stew in a bowl

Serving Mushroom Stew

Allow the stew to rest for 30 minutes before enjoying. This will give it time to develop more flavor and cool down slightly.

I recommend serving mushroom stew with toasted bread on the side. Add a few spoonful’s of fried mushrooms on top, along with a sprinkle of fresh parsley.

Making a Vegan Mushroom Stew

On a vegan or vegetarian diet? This mushroom stew recipe can easily be adjusted to make it vegan!

  • Remove the bacon from the recipe and increase the smoked paprika from 1 to 2 teaspoons for more smoky flavor.
  • Replace the chicken broth with vegetable or mushroom broth.
  • Replace the half-and-half with a non-dairy cream or coconut cream. You can use a non-dairy butter or avocado oil for frying the mushrooms and veggies.
an overhead shot of two bowls of creamy stew on a table with miscellaneous kitchen tools

More Recipes to Try!

Enjoyed this rich and delicious mushroom stew? Check out some of my other recipes you’re sure to love!

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The Best Creamy Mushroom Stew with Bacon (video)

45 minutes prep + 1 hour 45 minutes cook
12 cups
The best creamy mushroom stew with bacon, garlic, potatoes, and four varieties of mushrooms! The ultimate comfort food dish!

Ingredients 

  • 14 medium white button mushrooms, sliced
  • 16 oz chanterelle mushrooms, or beech mushrooms (shimeji)
  • 16 oz shiitake mushrooms, sliced
  • 12 oz oyster mushrooms, or similar variety
  • sea salt, as needed
  • 3 to 4 tbsp butter, divided, as needed
  • 8 slices smoked bacon, diced
  • 1 large sweet onion, diced
  • 3 medium carrots, chopped
  • 2 large celery sticks, chopped
  • 8 garlic cloves, minced
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp fresh thyme
  • 1 tsp smoked paprika
  • 1 1/2 tsp sea salt
  • ground black pepper, to taste
  • 1 cup white wine, such as Chardonnay, pinot grigio
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 5 medium Yukon Gold potatoes, peeled and cubed
  • 1 cup half-and-half, or cream
  • 2 tbsp chopped fresh parsley

Instructions

Preparing/Frying the Mushrooms:

  • First, use a damp paper towel or a soft toothbrush to clean the mushrooms. Slice or chop the mushrooms, depending on the variety.
  • I recommend frying each mushroom type individually, as they all have different cooking times. Preheat a cast iron soup pot and a frying pan over medium-high heat. Having two pans to fry the mushrooms makes the process go faster.
  • To fry the mushrooms, add them to a hot, dry pan first, with no oil or butter. Dry cook the mushrooms until they begin to release liquids, then cook until all the liquid is evaporated.
  • Next, season the mushrooms lightly with salt and add a few teaspoons of butter. Continue to fry until the mushrooms are golden brown and cooked.
  • Transfer the mushrooms into a large bowl and set aside until ready to add to the stew.

Making the Stew Base:

  • Heat a large soup pot over medium heat and add in a tablespoon of butter and the diced bacon. Render the bacon for a few minutes, then add in the diced onion, chopped carrots, and chopped celery.
  • Cook the mixture for 8 to 10 minutes, stirring occasionally, until the onion is translucent and tender.
  • Add the minced garlic, thyme, rosemary, smoked paprika, and season with salt and pepper. Stir and cook for 1 minute.
  • Next, add in the white wine and cook for 5 to 6 minutes, until most of the liquid has evaporated. Stir in the flour next and cook for 1 minute.
  • Pour in the chicken stock or broth next. For a thinner stew, add an additional 1 cup of broth.

Cooking Mushroom Stew:

  • Reserve about 1 cup of fried mushrooms for topping, then add the rest into the stew and stir.
  • Bring the stew up to a boil, then cover with a lid and reduce the heat to low. Slowly simmer the stew, stirring frequently, for 30 to 45 minutes.
  • Meanwhile, peel and cube the potatoes. After 30 to 45 minutes, add the potatoes to the stew and press them into the liquid so they’re well covered. Cook for another 20 minutes, or until the potatoes are soft and cooked.
  • Last, pour in the half-and-half and sprinkle in a few tablespoons of chopped fresh parsley. Bring to a low simmer, then remove from the heat.

Serving Suggestion:

  • Allow the stew to rest for 30 minutes before enjoying. This will give it time to develop more flavor and cool down slightly.
  • I recommend serving mushroom stew with toasted bread on the side. Add a few spoonful’s of fried mushrooms on top, along with a sprinkle of fresh parsley.

Nutrition

Serving: 1cup | Calories: 283kcal | Carbohydrates: 31g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 569mg | Potassium: 1051mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2904IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 3mg