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

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 
US Customary - Metric

  • 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