Home › Recipes › Vegan king oyster mushroom stew with potatoesVegan king oyster mushroom stew with potatoes A hearty dinner stew made with waxy potatoes, king oyster mushrooms and leek. A warming plant-based meal that's ideal for meal prep. This dish is vegan and gluten-free and takes around 15 minutes to prep.
At a glance Serves 2 Prep time: 15 min Cooking time: 30 min Total time: 45 min Calories: 400 kcal per serving Protein: 10 g Fat: 19 g Carbs: 45 g Ingredients 250g king oyster mushrooms 400g potatoes 150g leek 2 tbsp olive oil 500ml vegetable stock 100ml soya cream 1 bunch of parsley Method You’ll need: saucepan · chopping board · knife · wooden spoon · ladle
Peel the potatoes and cut them into bite-sized pieces. Cut the leek into thick rings and slice the king oyster mushrooms. Fry the mushrooms in olive oil over a high heat, then add the leek and potatoes. Pour the stock over the veg and let everything simmer for 25 minutes. Stir in the soya cream, warm the stew through briefly and garnish with the chopped parsley. Good to know Mushrooms and potatoes make a great duo. This creamy stew warms you up nicely on chilly evenings.
Swaps Soya cream → oat cream (soya-free, but contains gluten unless certified gluten-free)
Cooking tips Don't salt the mushrooms too early when frying, so they don't release water.
Storage Usually tastes even better reheated the next day; keeps in the fridge for 3 days.
Allergens Contains soya.
Frequently asked questions How long does king oyster mushroom stew keep in the fridge? Usually tastes even better reheated the next day; keeps in the fridge for 3 days.
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