This mushroom powder seasoning recipe is our secret to making almost any savory dish taste better. We stir it into soups, stews, beans, taco fillings, and more!

A jar of this homemade seasoning sits next to the salt and pepper in our kitchen. We first tried it after visiting Seattle’s World Spice Merchants. They sell their own version, and it blew us away. The moment we tried it, we knew we needed to figure out how to make it at home. That was years ago, and we’ve been making it for ourselves ever since.

We’ve shared our love for this umami packed seasoning before and use it in the following recipes: homemade taco seasoning, mushroom stuffing, spaghetti and meat sauce, vegan meatballs, and gravy.

How to Make Homemade Mushroom Powder

Tip 1: Use a blender or food processor. If you have a blender or food processor, this really could not be any easier. The base is made from dried mushrooms, which can be found in most larger or specialty grocery stores. Use one variety or mix several together. We love porcini mushrooms for their deep, aromatic flavor.

To make the powder, place the dried mushrooms into a food processor or blender and process until they become a fine powder. That’s it!

Tip 2: Make it an all-purpose seasoning. For extra flavor, turn this into a simple all-purpose seasoning blend. After blending the mushrooms, stir in onion powder, garlic powder, pepper, and salt. I’ve shared exact amounts in the recipe below!

Ways to Use Mushroom Powder

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This delicious Mushroom and Bean Stew has mushrooms, Cannellini beans, and tomatoes flavored with onions, garlic, and herbs. The stew makes a great meatless meal that’s also gluten-free; serve over rice or cauliflower rice if you like.

PIN Mushroom and Bean Stew to try it later!

This delightful Mushroom and Bean Stew was delicious, easy to make, and if you left off the Parmesan this recipe could easily be vegan. Whether you’re a strict vegetarian or someone who likes to eat meatless meals part of the time, I promise this is a delicious option for a plant-based meal!

You can eat the tasty mushroom stew with beans and tomatoes over brown rice like I did, or serve over cauliflower rice if you’d like a few less carbs. And don’t skip the ground fennel, which was one of the flavors that I thought really made this interesting.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• Olive Oil (affiliate link)
• onions
• Minced Garlic (affiliate link)
• Dried Thyme (affiliate link)
• ground fennel (affiliate link) seed
• Dried Sage (affiliate link)
• Cremini mushrooms
• canned vegetable broth (affiliate link)
• canned Cannellini beans
• canned petite dice tomatoes
• fresh parsley
• salt and fresh ground black pepper to taste
• freshly grated Parmesan Cheese or Vegetarian Parmesan (optional, but good)

What mushrooms are good for Mushroom and Bean Stew?

I’m a fan of brown Cremini Mushrooms and that’s what I used for this stew. But any mushrooms you prefer will be fine.

What beans did we use for the Mushroom and Bean Stew?

We used Cannellini Beans for this recipe, which are white kidney beans. Those are creamy and good, but you can use any type of white bean you prefer.

How high in carbs is this stew with beans and mushrooms?

This stew with white beans has 29 net carbs per serving, with 13 grams of protein. Of course the canned beans are the highest carb ingredient in this mushroom stew. If you want a version that’s lower in carbs, you can replace those with a low-carb vegetable like zucchini or cauliflower.

How to Make Mushroom Stew:

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Saute onions, garlic, and herbs until the onions are soft and starting to brown.
2. While onions cook, wash and trim mushrooms, then cut into quarters (or sixths if the mushrooms are large.)
3. Add mushrooms and vegetable broth to the pan with onions, cover and simmer 5-6 minutes.
4. After mushrooms have cooked 5-6 minutes, add drained beans, tomatoes and juice, and 1/2 cup chopped parsley.
5. Cover again and simmer 10 minutes more.
6. Season to taste with salt and fresh ground black pepper.
7. Serve hot, over brown rice or cauliflower rice.
8. Mushroom and Bean Stew is great topped with freshly-grated Parmesan Cheese or Vegetarian Parmesan, but if you skip the cheese the recipe will be Vegan and dairy-free.

More Meatless Main Dishes:

Weekend Food Prep:

This recipe for Mushroom and Bean Stew has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

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Vegetarian Mushroom Stew has red bell pepper, onion, paprika, and sour cream, and it’s delicious plain or over Cauliflower Rice! And this mushroom stew is a super easy recipe that’s relatively low in carbs and gluten-free.

PIN Vegetarian Mushroom Stew to try it later!

Vegetarian Mushroom Stew will be a hit with everyone who likes red bell pepper, onion, paprika, and sour cream. And I know low-carb eating can be challenging for vegetarians, so I’m feeling especially happy to share this vegetarian stew that’s relatively low in carbs.

Maybe I shouldn’t be calling the recipe mushroom stew, because actually all the veggies are cooked separately in a large deep frying pan at high heat, and then some paprika and sour cream is stirred in at the end and just barely warmed through. But the finished dish feels like a stew to me, so that’s the name I’m going with.

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

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• onion
• red bell pepper
• Olive Oil (affiliate link)
• mushrooms, preferably brown Cremini mushrooms
• paprika, preferably Szeged Hungarian Paprika (affiliate link)
• salt and fresh ground black pepper to taste
• sour cream

What mushrooms did we use for this vegetarian stew?

I made this recipe with brown Cremini mushrooms from Costco, but any mushrooms you like will be fine. And if you want to buy more than one kind of mushrooms, that will only make it better.

Can you add other vegetables to the Mushroom Stew?

You can definitely add other vegetables to the stew but they will need to be cooked separately to accommodate the different cooking times (and some vegetables with make it higher in carbs.) Longer cooking vegetables like turnips, sweet potatoes, or carrots will need more cooking time than the vegetables I used. You can also use vegetables like zucchini or cauliflower, which will probably cook about as quickly as the mushrooms. I think kale would also be delicious added to this.

How low in carbs is the mushroom stew?

The vegetarian mushroom stew has only 10 net carbs per serving with 4 grams of protein.

Is this meatless mushroom stew gluten-free?

This recipe doesn’t use any thickening or packaged broth so the recipe is naturally gluten-free.

How to Make Vegetarian Mushroom Stew:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

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

Make it a Low-Carb Meal:

This mushroom stew would taste great served over Easy Cauliflower Rice or Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese. If you want a separate side dish I’d love it with Lemon Green Beans, Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts, or Stir-Fried Spinach with Garlic and Parmesan.

Want more ideas using mushrooms?

Check out Mushroom Recipes to see all the tasty recipes on my site for mushroom fans!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Vegetarian Mushroom Stew is loaded with healthy low-carb vegetables, and would be approved for low-carb diet plans, but it’s probably too high in carbs for Keto. This would work for any phase of the original South Beach Diet, and South Beach would recommend low-fat sour cream.

Find More Recipes Like This One:
Use Stew Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The recipe for a meatless mushroom stew was posted in 2012. It was last updated with more information in 2026.

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I love this easy mushroom risotto recipe so much! It’s unbelievably creamy and tastes incredible, thanks to perfectly cooked mushrooms and an easy, umami-packed broth!

Mushroom risotto is a labor of love, but this mushroom risotto is totally doable with our easy recipe! It’s not a “throw everything into a pan and walk away” deal, but the steps are simple, and you’ll be rewarded with creamy mushroom risotto rivaling your favorite restaurants.

For more incredible risotto recipes, I highly recommend our vegetable risotto made with tomato broth and lots of fresh veggies! For a quicker mushroom dish that still wows, try our mushroom pasta!

Key Ingredients

• Mushrooms: You can use your favorite mushrooms for this recipe, but I love cremini or wild mushrooms. I remove the stems and then use them to infuse my broth with mushroom flavor. Then, I slice the mushroom caps for the risotto.
• Rice: The best rice for risotto are Arborio, Carnaroli, and Vialone Nano, all short-grain rice varieties with a high starch content. We use Carnaroli in our kitchen because it makes creamy risotto and is more forgiving of overcooking.
• Broth: A good vegetable broth or chicken broth works well in this recipe. I love doctoring it up a bit and simmering my broth with the discarded mushroom stems, thyme, a bay leaf, and a bit of soy sauce. These add extra flavor and nicely complement the mushrooms in our risotto.
• White Wine: Whenever you cook with wine, the most important thing to remember is to use something you enjoy. I use a light, dry white wine like Pino Gris, Albariño, Grüner Veltliner, or Sauvignon Blanc for this mushroom risotto. Wine adds flavor and some acidity. If you prefer to leave it out, replace it with more broth and sprinkle a little fresh lemon juice over the risotto before serving.
• Cheese: To make this risotto creamy, I stir in mascarpone cheese (or cream cheese) and lots of Parmigiano-Reggiano cheese at the end.

How to Make Mushroom Risotto

This mushroom risotto starts with a flavorful base. I enhance store-bought or homemade stock by simmering it with mushroom stalks (saved from prepping the mushrooms!), thyme, a bay leaf, and a bit of soy sauce for richness.

Next, I cook sliced mushrooms and onions in butter until they’re soft and golden brown. Then, I add the arborio rice to the pan, stirring to toast it in the butter (yum!).

In goes some white wine. I let it reduce, then slowly incorporate the warm mushroom broth. You want to add the broth a little at a time, allowing it to be fully absorbed by the rice before adding more. As you add the broth, remember to stir frequently. Stirring is the key to achieving that luxuriously creamy texture risotto is known for.

After 20 to 25 minutes of adding stock and stirring, the rice is nearly cooked. So, you can stir in mascarpone cheese and parmesan and season to taste with salt and pepper. Of course, you could stop there, but if you are up to it, fry a few sage leaves in oil to place on top of the risotto. It takes less than a minute (I shared how to make them in the recipe below).

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This vegetarian Bolognese with lentils and mushrooms is hearty, high in fiber, and full of rich, umami-packed flavor—perfect for a cozy, plant-based dinner. This recipe is part of my high-protein and fiber meals.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Vegetarian Dinner Recipes

This mushroom and lentil Bolognese-like sauce is the real deal. Deep, rich, and savory with the texture that would rival the original. It’s inspired by the slow-cooked flavor of classic Italian Bolognese, but comes together in under an hour using plant-based pantry staples and a few flavor-packed boosters such as sun-dried tomatoes and Worcestershire sauce. It’s hearty enough to satisfy meat-lovers and cozy enough for cold nights.

The combo of mushrooms and lentils creates a meaty texture and earthy base, while garlic, smoked paprika, and cinnamon (yes, cinnamon!) layer in that magic depth. It’s loaded with fiber and plant-based protein, supports gut health, and is low in calories. Plus, it’s meal-prep friendly, freezer-safe, and tastes even better the next day.

Nutrition (per serving with spaghetti, Parmesan and leafy salad): ~595calories | Protein: 26 grams | Fibre: 13 grams

You might also like these recipes: lentil mushroom Stroganoff, viral cucumber salad (with tofu and edamame), high-protein butternut squash soup, zucchini fritters with zhoug and jammy eggs, or high-protein bircher muesli.

What You’ll Need

Here is what you’ll need for this lentil Bolognese recipe. Find the full measurements in the recipe card below.

• Onion, carrot, celery – classic flavor trio that adds sweetness and depth. Plus, garlic to add a warm, savory base. Don’t skip it.
• Olive oil – for richness and to carry those flavors.
• Lentils – canned for convenience, loaded with protein and fiber.
• Mushrooms – finely chopped for that “meaty” texture.
• Tomato passata – smooth and rich, the body of the sauce.
• Spices: smoked paprika, cinnamon, chili flakes, dried herbs – adds complexity and a subtle kick.
• Umami-Boosters: Sun-dried tomatoes are chewy, tangy, packed with umami, soy sauce & Worcestershire sauce are salty, savory, complex, and stock cube is a sneaky shortcut to richness.

To Serve:

• Spaghetti or fettuccine – or your fave pasta.
• Parmesan – salty, umami magic.
• Fresh parsley or basil – for brightness.
• Optional: chili flakes for extra heat.

How To Make Lentil Bolognese

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this vegetarian Bolognese-like sauce.

• Sauté onion, carrot, and celery in olive oil until soft.
• Add garlic and chopped mushrooms; cook until moisture evaporates.
• Stir in sun-dried tomatoes, soy, Worcestershire, spices, and stock cube.
• Add lentils and tomato passata + water; simmer to thicken.
• Lightly mash the sauce for a creamier texture.
• Boil pasta, save some pasta water.
• Serve pasta with a big spoon of sauce, Parmesan, herbs, and salad.

Watch The Video

Recipe Tips

• Texture Trick: Lightly mash the sauce with a potato masher for a thicker, clingier texture.
• Make-Ahead: The sauce keeps well in the fridge for 4–5 days and freezes beautifully.
• Spice It Up: Add more chili flakes or a splash of red wine for extra oomph.
• No mushrooms? Try finely chopped eggplant or zucchini instead.
• Vegan-friendly: Skip the Parmesan or use a dairy-free version.

Serving Suggestions

Serve it over spaghetti, fettuccine, or even zucchini noodles for a lower-carb option. A simple green salad with lemon vinaigrette is all you need on the side. Crusty bread? Always a good idea for mopping.

If you’ve tried this lentil mushroom Bolognese or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Vegetarian Dinner Recipes

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