Wild Mushroom Stew


Slow Cooker Wild Mushroom Stew Recipes


  • 3 cans (15 ounces each)
  • Great Northern beans, rinsed, drained 1 cup
  • reduced-sodium vegetable broth 1⁄2 cup dry white wine or vegetable broth
  • 2 cups each: chopped portobello mushrooms, sliced shiitake, cremini, or white mushrooms
  • 1 cup each: sliced leeks (white parts only), chopped red bell pepper
  • 1⁄2 cup chopped onion 1 tablespoon minced garlic
  • 1⁄2 teaspoon each: dried rosemary and thyme leaves
  • 1⁄8–1⁄4 teaspoon crushed red pepper
  • 4 cups sliced Swiss chard or spinach
  • Salt and pepper, to taste Polenta


  1. Combine all ingredients, except Swiss chard, salt, pepper, and Polenta in 6-quart slow cooker;
  2. Cover and cook on high 3 to 4 hours, adding Swiss chard during last 15 minutes.
  3. Season to taste with salt and pepper; serve over Polenta