Creamy Mushroom and Potato Stew

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What Started it all:
Mushroom, Potato, black pepper, slow cooker

As the winter days draw in, there's nothing quite like a warm, comforting stew to lift the spirits. This recipe is a perfect example of how a slow cooker can work its magic, transforming humble ingredients into a deliciously rich and satisfying meal.


  • 1 large onion, peeled and chopped
  • 2 cloves of garlic, peeled and minced
  • 8 oz (225g) mushrooms, sliced
  • 2 large potatoes, peeled and diced
  • 1 tsp (5ml) black pepper
  • 1 tsp (5ml) dried thyme
  • 1/2 cup (120ml) vegetable broth
  • 1/4 cup (60ml) non-dairy milk
  • 2 tbsp (30g) vegan butter or margarine


  1. Heat the butter or margarine in a large pan over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic and cook for an additional minute, stirring constantly to prevent burning.
  3. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
  4. Add the potatoes, black pepper, and thyme. Stir to combine.
  5. Transfer the mixture to a slow cooker and add the vegetable broth and non-dairy milk. Stir to combine.
  6. Cook on low for 6-8 hours or high for 3-4 hours.
  7. Serve hot, garnished with chopped fresh parsley or chives if desired.

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