Mushroom Stew with Pinot Noir

Pinot Noir and muhsroom
Recipe Date: June 24, 2021
Serving Size: 4
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Difficulty: Easy
Measurements: Metric

An easy, meat-free dish to match with our Pinot Noir. Created for us by Another Food Blogger


  • Mushrooms x 600g – button, brown, portobello
  • Leeks x 1
  • Carrots x 3
  • Thyme x 3 sprigs
  • Red wine x 250ml
  • Vegetable stock x 500ml
  • Tomato paste x 2 tbsp
  • Oil x 4 tbsp
  • Garlic x 4 cloves – crushed
  • Flour x 2 tbsp
  • Salt & Pepper
  • Potatoes x 800g
  • Butter x 100g
  • Salt


1. Slice leeks into 1cm pieces
2. Peel and chop carrots into 1cm pieces
3. Cut mushrooms to equal sized pieces – small button mushrooms left whole and larger ones in half
4. Mix flour with 4 tbsp cold water until smooth
5. In a heavy bottomed pan on medium/high heat fry leeks, garlic & carrots in oil for 5 minutes
6. Add tomato paste and cook for a further minute
7. Add mushrooms, red wine, herbs and seasoning and reduce liquid by half – approx. 3-4 minutes
8. Add stock and flour mixture, reduce to a simmer and cook for 45 minutes

Mashed Potatoes
1. Peel and dice the potatoes into bite sized pieces
2. Cook in heavily salted water – approx. 15-20 minutes
3. Drain potatoes and allow steam to release for a couple minutes
4. Mash using a potato ricer or masher
5. Chop butter into small pieces and mix into the mash

Essential Tools
• Chef knives
• Chopping board
• Small mixing bowl
• Measuring utensils
• Heavy bottom pan
• Wooden spoon
• Large saucepan
• Potato ricer/masher

• All of this can be made in advance and reheated for dinner later that day or the next day
• The mushroom stew will freeze in an airtight container or freezer bag
• If you want extra mushroom flavour you can use dried mushrooms to make mushroom stock instead of vegetable stock
• Any larger mushroom will work for the stew but to keep it cost effective button, brown and portobello were used in this one
• The stew is vegetarian – to make it vegan just omit the butter or use a vegan butter for the mashed potatoes