Kalyn's Kitchen

Vegetarian Mushroom Stew

This low-carb Vegetarian Mushroom Stew has red bell pepper, onion, and paprika and this is delicious plain, or serve over Cauliflower Rice! 

PIN Low-Carb Vegetarian Mushroom Stew to try it later!

Vegetarian Mushroom Stew finished stew in serving bowl

I know low-carb eating can be challenging for vegetarians, so I’m feeling happy to share this delicious and low-carb Vegetarian Mushroom Stew. I’m not sure if I should be calling it a stew, because actually all the veggies are sauteed separately at relatively high heat, and then some paprika and sour cream is stirred in at the end, but the finished dish feels like a stew to me, so that’s the name I’m going with.

This recipe would be delicious served over Cauliflower Rice if you wanted a more substantial meal, and if you’re doing that I might cut the veggies a bit smaller. And I wouldn’t mind a bit more sour cream added at the table either. But no matter how you eat it, this is so tasty!


Vegetarian Mushroom Stew process shots collage

How to Make Vegetarian Mushroom Stew:

(Scroll down for complete recipe with nutritional information.)

  1. Cut the red bell pepper and the onion into short strips or slivers.
  2. Heat oil and cook the onions about 5 minutes, until they are starting to brown. Remove onions to a bowl.
  3. Add a little more oil and cook the bell pepper about 5 minutes, until a few edges are starting to char. Remove red peppers to the bowl with the onions.
  4. While the onions and peppers are cooking, wash mushrooms, dry, and cut into slices about 1/2 inch thick.
  5. Put a little more oil in the pan and cook the mushrooms until they’re well browned. Remove mushrooms to a separate bowl.
  6. Put the onions and peppers back into the pan, sprinkle over the paprika and cook a couple of minutes. Season with salt and pepper to taste.
  7. I would always use Szeged Paprika (affiliate link) for a dish like this.
  8. Add the mushrooms back to the pan and heat until any accumulated juice has evaporated, then reduce heat to low and stir in the sour cream. 
  9. Heat just until it is warmed through (do not boil) and serve immediately.

Make it a Low-Carb Meal:

This would taste great served over Cauliflower Rice or served with Cauliflower Rice with Basil, Parmesan, and Pine Nuts as a low-carb side dish.

More Low-Carb Recipes with Mushrooms:

Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar
Stuffed Mushrooms with Olives and Feta
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

Low-Carb Vegetarian Mushroom Stew with Red Bell Pepper, Onion, and Paprika found on KalynsKitchen.com

Vegetarian Mushroom Stew

Yield 4 servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

This low-carb Vegetarian Mushroom Stew is delicious plain, or serve over Cauliflower Rice! 

Ingredients

  • 1 large onion, peeled and cut into short strips
  • 1 large red bell pepper, seeds cut out and cut into short strips
  • 6 tsp. olive oil, divided
  • 1 lb. brown Cremini mushrooms, washed and cut into 1/2 inch slices
  • 2 tsp. Hungarian paprika, or more (see notes)
  • salt and fresh ground black pepper to taste
  • 1/2 cup sour cream

Instructions

  1. Cut the onion and the red bell pepper into short strips or slivers.
  2. Heat 2 tsp. oil in a large heavy frying pan over medium-high heat, add the onions and cook until onion is starting to brown, about 5 minutes.
  3. Remove the onion to a bowl.
  4. Add another 2 tsp. olive oil, add the bell pepper and cook until done and starting to char, about 5 minutes.
  5. While onions and bell peppers cook, wash the mushrooms, dry, and cut into 1/2 inch thick slices.
  6. Add a 2 tsp. more oil to the pan, heat the oil, and then cooked the mushrooms until they are and well-browned.  (You might need to do this in two batches if your pan isn’t large enough but I fit them in the big frying pan I used.)
  7. Remove the mushrooms to a different bowl.
  8. Put the onions and red peppers back into the pan, turn heat to medium, sprinkle paprika over the veggies, and saute for about 2 minutes, until the paprika is fragrant.
  9. Season to taste with salt and fresh ground black pepper.
  10. Then add mushrooms and any accumulated juice and cook until the liquid has evaporated.
  11. Turn heat to low, wait about one minute, and then add the sour cream and gently stir to combine with the vegetables.
  12. Cook just until the sour cream is heated through, do not boil.
  13. Serve hot, over cauliflower rice if desired.

Notes

You can use sweet or sharp paprika, but I used sweet. I would always use Szeged Paprika (affiliate link) for a recipe like this, and might even increase the amount of paprika a bit.

Recipe adapted from Mushroom Paprikas’ found in Fine Cooking Magazine; I could not find the recipe online.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 168Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 164mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Vegetarian Mushroom Stew is loaded with healthy low-carb vegetables, and should be approved for most low-carb diet plans as well as any phase of the original South Beach Diet. South Beach would recommend low-fat sour cream; other low-fat diets will prefer full-fat.

Find More Recipes Like This One:
Use Stew Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Vegetarian Mushroom Stew

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    21 Comments on “Vegetarian Mushroom Stew”

  1. Really tasty recipe! Thank you so much for sharing it. 🙂

  2. Thanks, glad you liked it!

  3. Much appreciated, simple but very tasty!

  4. Just got done making this, and it is so delicious! Thanks for sharing. I can't wait to try other recipes on your site.

  5. This made the best lunch for today's snowy day! Thanks for the recipe!

  6. What a wonderfully delicious recipe!

  7. Just completely yummie dish… turned it into a noodle topping and added some quorn for added bite, and it was a big hit! Thanks for this, I came across your site today & this ensured a regular visit when I'm preparing the menu of the week 🙂

  8. Arica, I am afraid I don't know anything about non-dairy sour cream but I am sure there are some available. Zucchini might work in place of the mushrooms here, but not sure about cabbage. I'd be careful not to overcook the zucchini. I think cubes of winter squash (pre-cooked partially) might also be good.

    Lynn, so glad you enjoyed it!

  9. Kalyn – I've never commented before, but I get your daily email now and have been reading your blog for some time. I made one of those yummy bean soups with sausage you showcased a month or so ago. So good.

    I printed out this recipe yesterday morning before leaving for work and picked up the ingredients on the way home yesterday. It wasn't too labor intensive for after work and made the house smell heavenly. And the result? Delicious. I'm having some more for breakfast this morning with a couple of poached eggs.

  10. This looks delicious! I have 2 substitute questions though. Any suggestions for a non-dairy replacement for the sour cream? Also, my husband doesn't like mushrooms(I know, how can anyone not like mushrooms??). Although I plan on making it for myself with the mushrooms what do you think about replacing the mushrooms with cabbage or zucchini? Any other replacement suggestions? Thanks for always sharing awesome recipes!

  11. Thanks Dara! Of course if there's sour cream you know I'll like it, but I try to keep it to a moderate amount.

    Ashlea, this has so much flavor for an "all veggie" dish!

  12. Wow, love it. Looks like a great hearty but still only veggie dish. I love mushrooms!!!

  13. Oh, those mushrooms look wonderful. With the sour cream and paprika stirred in at the end, this turns into something that seems decadent (but is still healthy!)

  14. Joanne, glad you like it!

    Blugrrl, thanks for that tip. Will try it the next time I make this.

  15. Definitely going to put this recipe in the menu 'rotation' this week! Kalyn, I have found that 'tempering' the yogurt first will prevent curdling. To temper, simply measure out the required amount of yogurt, then add, a spoonful at a time, the hot ingredients to the yogurt. Just a few spoonfuls is all it takes to bring the yogurt up to the temperature of the ingredients. Then you can add the yogurt into the main part of the recipe.

  16. Thanks for the veg consideration, love! This stew looks totally comforting and like just the thing I crave even though I'm not South Beach-ing!

  17. Mushrooms (especially the baby bellas) are meaty enough to be the star of any main dish, yet for some reason we use them more as an add-on. It's so nice to see a recipe that gives these woodsy mushrooms their due.

  18. Sarah and Keith, glad you like it!

  19. I'm adding this to my ever-growing "Must Try Real Soon Now" list.

  20. That looks super delicious! It can be so hard to find vegetarian recipes that are low in carbs – I think this looks like a winner!