A delicious stew to pair with a glass of red wine.

Mushroom Hunter’s Potato & Squash Stew

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 40 minutes  |  Serves: 4


  • 2 tablespoons olive oil
  • 2 medium sized onions, coarsely chopped
  • 1 pound Chanterelle Mushrooms (or an assortment of wild mushrooms) coarsely chopped
  • 1 teaspoon dried thyme
  • 1/2 cup dry white wine
  • 2 1/2 cups low sodium vegetable broth
  • 1 1/4 pounds potatoes, cut into 3/4 inch cubes
  • 1 medium-small butternut squash, peeled and cut into 3/4 inch cubes
  • 1/4 cup low sodium soy sauce (or tamari)
  • 2 cups spinach


  1. Heat the oil in a large, heavy bottom pot over medium-high heat. Add the onions and cook, stirring occasionally, until fragrant and tender, about 8 minutes. Add the mushrooms and continue to cook, stirring occasionally,  for about 8 minutes longer. Stir in the thyme and cook for 1 minute longer. Add the wine and bring the mixture to a boil. Boil until the mixture is reduced by half,  about 1-2 minutes. Add the veggie broth, potatoes, squash and soy sauce. Cover the pan and simmer until the vegetables are tender, about 25 minutes. Stir in the spinach and continue to cook until the spinach turns bright green and tender, about 3 minutes.
  2. Use a slotted spoon to remove about 1/3 of the squash and potatoes and lightly mash them. Return them back to the pot and stir well. Dived the stew between bowls and serve with crusty bread and a glass of wine.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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