Recipe description
June 30, 2026
Autumn mushroom stew
Autumn mushroom stew that supports gentle digestion and fiber diversity
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from vegetables and mushrooms, supporting diverse gut-friendly carbs.
- Includes colorful plant foods that support dietary diversity.
- Plant-based with polyphenol-rich herbs and vegetables.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Mushroom
2
cup
Onion
1
piece
Carrot
1
piece
Celery
1
piece
Potato
1
piece
vegetable broth
4
cup
Oil, olive
2
tablespoon
Thyme
1
teaspoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
In a large pot, heat olive oil over medium heat.
2
Add diced onion, carrot, and celery, cooking until softened.
3
Stir in the chopped mushrooms and cook until they release their moisture.
4
Add diced potato, vegetable broth, thyme, salt, and black pepper.
5
Bring to a simmer and cook for 30 minutes, stirring occasionally.
6
Adjust seasoning to taste and serve hot.
More Recipes For Your Gut
Nutrition
380 kcal
Calories
12 g
Protein
42 g
Carbohydrates
9 g
Fiber
8 g
Sugar
14 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
Is this autumn mushroom stew vegan?
Yes—it's plant-based. Use vegetable stock to keep it vegan.
Can I make this ahead or freeze leftovers?
Yes. Refrigerate for 3–4 days or freeze for 2–3 months; reheat gently.
What mushrooms work best in this stew?
A mix like cremini, white button, shiitake, and portobello adds depth; you can use whatever you have.
Is this gut-friendly?
It's built around fiber- and polyphenol-rich vegetables. Varied vegetables and limited added salt support digestion.
Is it gluten-free?
It can be gluten-free if you use gluten-free stock and gluten-free thickeners; check labels.
How long does it take to cook?
About 30–45 minutes of simmering after prep.
How can I add extra protein?
Stir in cooked lentils, chickpeas, or diced tofu, or serve with a protein-rich side.
What pantry swaps work?
Use seasonal vegetables you have; swap potatoes or other roots; add greens or squash as available.
How many servings does it yield?
Typically about 4 servings, depending on portion size.
How should I store and reheat?
Cool and refrigerate in a sealed container for 3–4 days; reheat on the stove or in the microwave until hot.
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