Mushroom Stew, oil-free

Preparation time 10 min
Cooking time 20 min\

Ingredients (2 servings)


  • 2 tbsp Water
  • 1 medium Red onion
  • 250 g Porcini mushrooms (cubed)
  • 250 g Mushrooms, raw (cremini, sliced)
  • 4 clove Garlic, raw (minced)
  • 1 tsp Salt
  • 1 cup Cashew Cream
  • 1 cup Water
  • 1 tsp, ground Thyme, dried
  • 2 1/2 tsp Paprika
  • 1/2 tsp, ground Black pepper


  • 125 g Corn flour, polenta

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  1. Cook the polenta according to package instructions.
  2. Heat a deep pot or pan over medium-high heat. Once hot, add the chopped onion, salt and 1-2 tbsp of water. Sauté for 3 minutes.
  3. Add the garlic and mushrooms to the pot, stir together and sauté until the mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
  4. Pour in the cashew cream (tap on the ingredient to see recipe) and water. Add the thyme, black pepper and paprika. Stir together and bring to a boil, then simmer for 3 - 6 minutes.
  5. Divide the polenta between the serving bowls and top with the stew.

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One serving contains 323 calories, 12 grams of protein, 3 grams of fat, and 112 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.