Vegan Wild Mushroom Stew

by veronica

I’m a Chanterelle lover. It’s not for nothing they are called the “gold of the forest”.

This is my healthy comfort food recipe for a hearty Chanterelle stew with kale. I use frozen wild Chanterelles in this recipe which can be substituted for fresh Chanterelles when in season or other wild mushrooms more common to your specific region.

Serves: 4


  • 400 gram frozen chanterelles
  • 1 pc red onion, diced
  • 2 pcs garlic cloves, thinly sliced
  • 150-gram frozen kale
  • ½ pc mushroom stock
  • 3 tbsp dried mushrooms
  • 2 tbsp dried thyme
  • 1,5 dl white wine
  • 250 ml non-dairy vegan cream (I use oat cream)
  • ½ tsp dried sage
  • soy
  • rapeseed oil


  1. Let the mushrooms gently de-frost in a deep frying pan for approximately 5 minutes.
  2. Once the mushrooms are half done, remove them from the frying pan and set aside on a separate plate, including any liquids.
  3. Add the rapeseed oil to the frying pan, put it back on the stove, and add onion, garlic, and kale. Fry on medium heat while stirring.
  4. When the onion is translucent, add the chanterelles to the pan again.
  5. Add white wine, and dissolve the stock cube, with thyme, sage, and dried mushrooms while lowering the heat and reducing the wine while stirring.
  6. Once most of the liquid is reduced, add the vegan cream. Lower the heat again, if necessary.
  7. Taste with soy.
  8. Cook gently under a lid for 10- 15 minutes on low heat. Stir occasionally.
  9. Taste the stew and see if you prefer more salt, if so, add more soy to the stew.
  10. Serve with bulgur and plenty of greens.


  • You can also add cooked bulgur last to the stew, then you may need to add more vegan cream not to make the stew too dry.

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