Recipe | Leek & Wild Mushroom Stew

Leek & Wild Mushroom Stew Recipe

Leek & Wild Mushroom Stew
Remember back in January when I said my goal for this year was to eat more whole grains? Oh, you do? Well darn, I was hoping you forgot.

Just kidding! I love whole grains, even if I haven’t exactly kept my promise to post lots of recipes that use them. But a few weeks ago, we went to Southern Season in Chapel Hill and I decided to get some freaky weird whole grains to cook with. Like groats!

Buckwheat Groats
Yes, groats! It sounds like Medieval prison food, right? But this is the year of trying new things! So I bought myself some groats. There are many kinds of groats–it’s a generic term for any hulled grain. Mine happened to be buckwheat groats, but oat groats are pretty common too. Not knowing what to do with them, I figured using them in a stew would be a safe bet. I found that the taste and texture was very similar to barley. Groats are high in protein and fiber, so they make a good addition to any vegetarian meal.

I had settled on making a stew, but then I had to decide what else to put in it. I had a big batch of my kitchen scrap mushroom stock in the freezer, so I figured I’d use that as a base, and leeks seemed appropriate since it’s spring and all. And then I was at Whole Foods and spotted these:

Maitake Mushrooms
Maitake mushrooms! I so rarely see them at the grocery store and there was only one package left, so I snatched them up for my stew. This decision had absolutely everything nothing to do with the fact that the package looks like this:

Maitake Package
Since there was only one package of maitakes, I added a blend of other wild mushrooms too. If you want to bulk this up with even more veggies, kale, asparagus or fresh peas would be a nice addition. And if you can’t find groats at your local grocery store, any whole grain will do; just adjust the cooking time accordingly or, if the grain needs more than 20 minutes to soften, cook the grain first and stir it into the stew before serving.

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Leek & Wild Mushroom Stew

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes


4-6 servings


  • 2 tbsp. olive oil
  • 3 leeks (white and pale green part only), halved lengthwise and thinly sliced
  • 1 small carrot, diced
  • 1 lb. assorted wild mushrooms, sliced
  • 1/2 c. white wine
  • 1 tsp. dried thyme
  • 1 tsp. dried sage
  • 1 c. buckwheat groats
  • 5 c. mushroom stock
  • salt + pepper to taste


  1. Heat olive oil in a large Dutch oven over medium heat. Add leeks and carrot. Cook 7-8 minutes, or until softened and beginning to turn golden brown. Stir in mushrooms. Cook until juices are released, 3-5 minutes. Add wine, thyme, and sage. Cook 2-3 minutes more, or until liquid has almost evaporated.
  2. Add mushroom stock and groats. Bring to a boil, then reduce heat to low. Partially cover and cook 15 minutes, or until groats are tender.


The mushroom has red lipstick! Best mascot-on-a-package *ever*. Love this soup and love that you’re experimenting with different grains. “Groat” is definitely not the best name ever but it looks just about perfect in this stew.

I get crazy excited to find and try new foods, and groats is one I’ve never had! Leeks and mushrooms are two of my faves and this looks absolutely phenomenal! PS love your new marketplace 🙂 That must be so exciting!!

Our WF has a whole bunch of mushrooms with cute little Japanese cartoon characters on the packages. I have to go over and ogle them every time I’m in the produce section, even when I don’t need mushrooms. Because: adorable!

I bought raw buckwheat groats a while ago and they’ve just been sitting in my pantry forgotten…I’ve only thought to do breakfasty or snacky things with them, for some reason I never thought of cooking them up to use in a dinner recipe like stew! Those mushrooms are pretty beautiful too (for mushrooms that is) – I’ve heard other bloggers talk about maitake but never noticed them in the store…maybe that’s because I rarely buy mushrooms!

That’s funny, because my first thought was stew–breakfast or snacks never occurred to me. 🙂 You need to make something with yours and give me more ideas for what to do with the rest of mine!

Whole grains and groats are such a great thing to add to our meals. I often cook wheat and oat groats, but unfortunately don’t care for buckwheat. Your soup sounds wonderful with the oat substitution. Thanks for sharing Kiersten — gorgeous photos:)

Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole’s Chatter. We are collecting recipes using carrots and/or leeks. This is the link . I hope you pop over to check it out. There are lots of great recipes already linked in.

Hi! I’m not a very experienced cook..AT ALL!… but what is the purpose of the wine in the recipe?
Can it be omitted as well ?

Thanks so much!!

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