One-Pan Mushroom & Spinach Stew
There’s something so comforting about this stew – creamy, earthy mushrooms, silky onions, a zing of lemon and fresh herbs. It’s exactly what we crave when the weather turns colder and the nights draw in: soothing to make, full of goodness and genuinely satisfying.
- Prep time
- 17 min
- Cook time
- 55 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 whole brown onions
- 3 cloves garlic
- 2 teaspoons smoked paprika
- 14 oz mixed mushrooms
- 17 fl oz vegetable stock cubes
- 8.5 oz canned beans
- 2 tablespoons coconut cream
- 0.5 whole lemon
- handfuls of baby spinach
- 1 oz parsley
- drizzle of olive oil
- 1 pinch of flaky sea salt & black pepper
Instructions
- 1
Warm a generous drizzle of olive oil in a large frying pan or sauté pan over medium heat. Add the onions and a pinch of salt, and cook for 15—20 minutes until softened, pale golden and translucent.
- 2
Stir in the garlic and paprika and cook for 2—3 minutes, until fragrant. Transfer the onions to a bowl and set aside.
- 3
Increase the heat to high, add a little more olive oil if needed, then add the mushrooms and a pinch of salt. Cook for 10—15 minutes until evenly browned and softened.
- 4
Pour in the vegetable stock, beans, coconut cream and cooked onions. Season generously and simmer for 10—15 minutes until reduced by about half.
- 5
Stir in the lemon juice, spinach and parsley until the spinach has wilted. Taste and adjust the seasoning as needed. Divide into bowls and top with extra parsley, coconut cream and plenty of black pepper. Delicious with pappardelle pasta, brown rice or a cosy baked potato.