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Leek & Wild Mushroom Stew
A hearty spring stew made with leeks, wild mushrooms, and buckwheat groats.
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Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Course:
Main Course
Cuisine:
American
Diet:
Vegan, Vegetarian
Keyword:
hearty spring stew, Leek & Wild Mushroom Stew
Servings:
4
-6 servings
Calories:
400
kcal
Author:
Oh My Veggies
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
½
c.
white wine
1
tsp.
dried thyme
1
tsp.
dried sage
1
c.
buckwheat groats
5
c.
mushroom stock
salt + pepper to taste
US Customary
-
Metric
Instructions
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.
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.
Nutrition
Calories:
400
kcal
Carbohydrates:
67
g
Protein:
12
g
Fat:
10
g
Saturated Fat:
2
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
6
g
Sodium:
1220
mg
Potassium:
830
mg
Fiber:
11
g
Sugar:
9
g
Vitamin A:
4410
IU
Vitamin C:
10
mg
Calcium:
104
mg
Iron:
5
mg
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