This post may contain affiliate links. Learn more here.
Entrees/ Recipes/ Sides/ Vegan/ vegan recipes/ vegetarian recipes

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.

Print

Leek & Wild Mushroom Stew

Leek & Wild Mushroom Stew Recipe

A hearty spring stew made with leeks, wild mushrooms, and buckwheat groats.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
Scale

Ingredients

  • 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

Instructions

  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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

You Might Also Like

67 Comments

  • Reply
    Averie @ Averie Cooks
    April 1, 2013 at 8:13 am

    I’ve been eating mushrooms like crazy the past few months. This is RIGHT up my alley!

  • Reply
    Anele @ Success Along the Weigh
    April 1, 2013 at 9:25 am

    I’m gonna have to get me some groats. I need to experiment with new to me grains. That package was ALMOST enough to get me to eat mushrooms! Almost.

  • Reply
    Liz @ A Nut in a Nutshell
    April 1, 2013 at 9:52 am

    I’m been feeling under the weather for over a week now, so a hearty bowl of soup like this sounds so wonderful to me right now!

    • Reply
      Kiersten
      April 1, 2013 at 12:42 pm

      Oh no! I hope you feel better soon. I think it’s the change in seasons–that always seems to bring on the illnesses, doesn’t it?

  • Reply
    Jackie @ Domestic Fits
    April 1, 2013 at 10:58 am

    Gorgeous! I love wild mushrooms so much. There is a guy at the Hollywood farmers market that sells an incredible assortment of wild mushrooms, some I’ve never heard of before. He charges crazy amounts and even though I always say that I won’t buy them, I always do. This is perfect for the next time I breakdown and buy those!

    • Reply
      Kiersten
      April 1, 2013 at 12:37 pm

      We have a huge farmers market here and not a single mushroom vendor. Sigh. I’ve been finding some exotic ones at the store lately though and YES some of them are insanely expensive.

  • Reply
    Daniela @ food recipes HQ
    April 1, 2013 at 10:59 am

    I cooked buckwheat just once. This stew with mushrooms must be tastier than my soup!

  • Reply
    Katherine
    April 1, 2013 at 11:16 am

    Awww, I miss Southern Season! What a gem! <3

  • Reply
    Laura (Tutti Dolci)
    April 1, 2013 at 11:57 am

    I love mushrooms, this stew looks so tasty!

  • Reply
    Cathryn
    April 1, 2013 at 12:08 pm

    Aha…dinner tomorrow. Thanks! Are buckwheat groats the same as kasha? I have some kasha in my pantry but my one attempt to cook them was a bit shocking, so I may try kasha instead. And I’m a sucker for Japanese packaging as well!

    • Reply
      Kiersten
      April 1, 2013 at 12:35 pm

      I had to Google it (because I’ve never had kasha!) and it looks like it. Per Wikipedia: “Kasha is a cereal commonly eaten in Eastern Europe. In English, kasha generally refers to buckwheat groats, but in Slavic Europe, it refers to porridge in general and can be made from buckwheat or any cereal wheat, barley, oats, millet and rye.” So if you don’t like kasha, you might want to use another grain in her instead. 🙂

      • Reply
        Cathryn
        April 1, 2013 at 12:45 pm

        Yeah…I’m going to try farro instead!!!

  • Reply
    BusyWorkingMama
    April 1, 2013 at 12:49 pm

    Groats?! That does sound like medieval prison food 🙂

  • Reply
    Hannah @ CleanEatingVeggieGirl
    April 1, 2013 at 1:18 pm

    I am so excited about this recipe!! I am a new convert and lover of mushrooms, so I am obsessed with cooking with them. I have never cooked with leeks before, though, so that will be a new one for me! 🙂

  • Reply
    Marta @ What should I eat for breakfast today
    April 1, 2013 at 2:28 pm

    I love soups that contain mushrooms, it gives such a lovely taste.

  • Reply
    [email protected]'s Recipes
    April 1, 2013 at 2:41 pm

    I like veggie stews, but never thought of adding buckwheat groats in them. A brilliant idea, Kiersten.

  • Reply
    Kelly @ Texas Type A Mom
    April 1, 2013 at 3:26 pm

    Where do you find these? While the name doesn’t exactly sound appetizing, the soup looks delicious and I’d be willing to try groats. (While reading this I thought you were going to say April Fool’s on the name of the groats!)

    • Reply
      Kiersten
      April 3, 2013 at 8:40 pm

      I bet they have them in the bulk section at Whole Foods!

  • Reply
    Melissa
    April 1, 2013 at 3:33 pm

    Wow! That looks delicious. I only wish that my boyfriend was as much of a mushroom fiend as I am. (Not to say that I wouldn’t make this stew anyway.)

    Also, thanks for posting a recipe featuring buckwheat groats. I find that they tend to be one of the whole grains that doesn’t get as much love in the online foodie community or from cookbooks for that matter, so it’s always a pleasure to find a new recipe featuring them.

    • Reply
      Kiersten
      April 3, 2013 at 8:38 pm

      I think it’s a marketing thing. Groats need a better name!

      Oh, and I love Soyummi pudding. I buy the chocolate one all the time. It reminds me of chocolate mousse!

      • Reply
        Melissa
        April 4, 2013 at 10:13 am

        Hehehe…from now on we shall call them buckwheat thingys. That’ll bring on the crowds. 😉

        Yay! So glad that you love Soyummi pudding. The Tapioca and Lime are my fave flavors, but I can definitely see the appeal of our Dark Chocolate flavor. Thanks for letting me know. 🙂

        • Reply
          Kiersten
          April 7, 2013 at 8:34 pm

          Ooh, I don’t think I’ve seen the Lime before! Yum. 🙂

  • Reply
    Georgia @ The Comfort of Cooking
    April 1, 2013 at 3:36 pm

    Though the weather’s turned toasty here in Austin, I can definitely see myself making this hearty, comforting stew. It looks delicious!

  • Reply
    Alissa N
    April 1, 2013 at 3:56 pm

    I totally buy things based on the pretty packaging. I am a sucker for that stuff, and the exact kind of person marketers love. I have never tried grouts, I actually had only heard of them when referring to whole oats. These buckwheat ones look cute, and this whole dish cooks up much quicker than I would have expected!! I am pretty psyched to try buckwheat groats now, I am always looking for grains and things that take under 20 minutes to cook!!

    • Reply
      Kiersten
      April 3, 2013 at 8:36 pm

      Oh my gosh, me too! If there’s a cute character on it, I’m there. Perhaps this explains my Sanrio habit.

  • Reply
    Natalie @ Once Upon a Cutting Board
    April 1, 2013 at 4:33 pm

    I always stick to quinoa because it’s easy and I know I like it, but there are definitely cases where a heartier grain is necessary, especially in stews! This is a great transition dish for winter to spring time!

  • Reply
    [email protected], pleasure, and health
    April 1, 2013 at 5:05 pm

    I am so looking forward to see more recipes using whole grains because thats one of my goal for this year. Groats sounds such a funny name for whole grains – loved the addition of mushroom!

    • Reply
      Kiersten
      April 3, 2013 at 8:32 pm

      Yeah, I wanted to do one a month, but I totally failed at that! So far I’ve done wheatberries and groats. And quinoa if you count that as a grain, even if it technically isn’t. 😉

  • Reply
    a farmer in the dell
    April 1, 2013 at 6:07 pm

    leeks and mushrooms are best friends in my kitchen 🙂 this soup sounds absolutely amazing!

  • Reply
    McKel | Nutrition Stripped
    April 1, 2013 at 7:04 pm

    I’m a huge fan of mushrooms and leeks! This recipe looks amazing girl! 😉

  • Reply
    ashley - baker by nature
    April 1, 2013 at 7:29 pm

    I’ve been on a mission for YEARS now trying to get my man to become a ‘shroom lover! This stew will be my next attempt (although part of me hopes he doesn’t eat it so I can it it ALL!!!).

    • Reply
      Kiersten
      April 3, 2013 at 8:30 pm

      People who hate mushrooms REALLY seem to hate mushrooms, don’t they? Good luck!

  • Reply
    Brenda Williams
    April 1, 2013 at 7:33 pm

    This sounds so good! I love mushrooms so this stew would be a hit!

  • Reply
    vegeTARAian
    April 1, 2013 at 7:33 pm

    Oh that looks wonderful, I can certainly see myself enjoying that on a cold night

  • Reply
    Cassie | Bake Your Day
    April 1, 2013 at 7:46 pm

    This is fabulous, Kiersten! As much as I loved the last mushroom soup, I’m sure this one will be a big hit too!

  • Reply
    Caitlin
    April 1, 2013 at 7:56 pm

    i LOVE LOVE LOVE mushrooms in soup. they make any soup a billion times better. totally digging this dish and i am putting it on my “must make asap” list. i never tried buckwheat groats, so i’m excited to check them out!

    ps- i would have bought those mushrooms because of the package, too 😛 i can’t resist a sassy mushroom.

    • Reply
      Kiersten
      April 3, 2013 at 8:25 pm

      Sassy mushrooms are the best mushrooms! 😀

    1 2

    Leave a Reply