mushroom stew in a casserole dish

Spicy Mushroom Stew Recipe

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 49 minutes
Servings 3 Portions
Author Morella


  • 500 gr of Mushrooms mix of fresh and dried mushrooms works best
  • 1/2 red pepper chopped in small squares
  • 1 medium onion
  • 4 large gloves of garlic
  • 1/2 cup of red wine
  • 1/2 of vegetable stock
  • 2 spring onions
  • 1/4 Tsp of Cayenne pepper
  • 1/2 Tsp of smoked Paprika
  • 1 Tsp of Cumin
  • 2 Tbsp of Worcester Sauce
  • Salt
  • 1/2 cup of fresh parsley
  • 7 large leaves of Sage
  • 1/4 cup of Dill
  • 1 cup of chopped tomatoes
  • 1 Tbsp of tomato paste
  • Juice of 1/2 lime
  • Olive oil


  1. Clean and chop the fresh mushrooms in bite size pieces
  2. In a hot pan add some olive oil and cook the mushrooms until half cook. Remove any water in the pan and set aside to use later
  3. When the mushrooms are done remove from the pan and set aside to use later. Add some more olive oil to the pan and add the chopped onion, red pepper and spring green and leave to soften.
  4. When the vegetables are soften add the tomatoes chopped in small squares, the tomato paste and the wine and leave to cook for a few minutes until the wine has reduced
  5. After the wine has reduced add the chopped sage leaves, the cayenne pepper, cumin, Worcester sauce, the stock, the water of the mushrooms that was set aside earlier and the smoked paprika, and stir so everything mixes together.
  6. Leave to cook for 5 minutes and then add the mushrooms and mix everything so all the flavours mingle together.
  7. Season to taste with salt.
  8. The mix should be fairly liquid, you can add more stock or water if you see it has dried to much.
  9. Leave to cook for approx 20 minutes
  10. After 20 minutes remove the pan from the heat and add the chopped dill and lime juice stir everything well and leave to rest for a couple of minutes.
  11. Sprinkle the chopped parsley and serve immediately

Recipe Notes

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