Mushroom and Pea Stew Recipe

This bright and comforting Mushroom and Pea Stew pairs earthy mushrooms with sweet green peas in a savory garlic herb broth.

Tender vegetables and a rich, flavorful base make this wholesome one-pot meal perfect for light yet satisfying dinners, springtime cooking, or easy meal prep.

Why You’ll Love This recipe

You’ll love this Mushroom and Pea Stew because it balances rich, savory mushrooms with the natural sweetness and pop of green peas in every spoonful. It’s light enough for warmer days but still deeply comforting and nourishing.

Naturally vegan and gluten-free, this stew is packed with protein, fiber, and vibrant color while remaining incredibly simple to prepare. The flavors meld beautifully, making leftovers even tastier.

It’s a wonderful way to enjoy vegetables in a cozy, satisfying bowl that feels both elegant and everyday.

Yield: 4 Serves

Mushroom and Pea Stew Recipe

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Savory Mushroom and Pea Stew — earthy, sweet, and wonderfully comforting!

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 5 minutes

Total Time 1 hour

Ingredients

• 1 lb (450g) mixed mushrooms, sliced
• 3 cups green peas (fresh or frozen)
• 1 large onion, diced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• 2 bay leaves
• 4½ cups vegetable broth
• Salt and black pepper to taste
• Fresh parsley and lemon wedges for serving

Instructions

1. Warm your pot – Heat olive oil in a large Dutch oven over medium-high heat, preparing to build beautiful layers of flavor.
2. Sauté the mushrooms – Add sliced mushrooms and cook for 6-8 minutes until golden brown and deeply fragrant. This step is key for rich taste.
3. Add aromatics – Stir in diced onion and carrots. Cook for 4-5 minutes until the vegetables soften and smell sweet.
4. Garlic moment – Add minced garlic and fresh thyme. Cook for 1 minute until wonderfully aromatic. Stir in tomato paste and cook for another minute.
5. Pour the broth – Add vegetable broth, bay leaves, salt, and pepper. Bring to a gentle boil while scraping up the tasty bits from the bottom.
6. Simmer the base – Reduce heat to low, cover, and simmer for 15-20 minutes until carrots are nearly tender and flavors have melded.
7. Add the peas – Stir in the green peas and cook uncovered for 5-7 minutes until they are bright green and just tender.
8. Check seasoning – Remove bay leaves. Taste and adjust salt, pepper, or add a squeeze of lemon juice for brightness.
9. Final touch – Stir in a handful of chopped fresh parsley. Let the stew rest off the heat for 5 minutes.
10. Serve with joy – Ladle into warm bowls. Garnish with extra parsley, cracked black pepper, and lemon wedges. Serve with crusty bread, rice, or quinoa for a complete meal.

Notes

Add peas at the end to maintain their vibrant color and sweet pop. This stew is excellent for using frozen peas straight from the freezer. For extra indulgence, finish with a drizzle of olive oil or a pat of butter.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 292Total Fat 9gSaturated Fat 1gUnsaturated Fat 7gSodium 882mgCarbohydrates 45gFiber 14gSugar 18gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Add peas toward the end to keep them bright green and tender.
• Brown mushrooms well for maximum umami depth.
• Use fresh or frozen peas — both work beautifully.
• Simmer gently to preserve the texture of the peas.
• Finish with fresh herbs and lemon for a fresh lift.
• Stir in a pat of butter at the end for extra richness if desired.

Ingredients Notes

Mixed mushrooms deliver deep savory flavor and meaty texture that contrasts beautifully with sweet green peas. Peas add natural sweetness, bright color, and a pleasant pop.

Onion, carrots, and garlic create a flavorful aromatic foundation, while fresh thyme brings classic herbal notes. Vegetable broth keeps the stew light yet satisfying, and a touch of tomato paste adds subtle body and richness.

Variations and Substitutions

Add diced potatoes or carrots for extra heartiness. Include spinach or asparagus for more spring vegetables. For creaminess, stir in coconut milk or a splash of cream near the end.

Add protein with chickpeas or white beans. For a non-vegan version, add cooked chicken or bacon. Turn it Indian-inspired with curry powder and coconut milk. Add heat with red pepper flakes or smoked paprika for warmth.

Storage Options

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth.

This stew freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that peas may soften slightly after freezing but the flavor remains excellent.

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