Latin Inspired Stewed Mushrooms

There’s something so comforting about a pot of food slowly simmering on the stove—especially when it’s packed with bold, Latin-inspired flavors. This stewed mushroom recipe is rich, savory, and deeply satisfying, proving you don’t need meat to create a cozy, flavorful meal.

Tender mushrooms soak up every bit of the seasoned sauce, creating a dish that feels nostalgic, hearty, and perfect for busy weeknights or relaxed weekends. Serve it over rice, in tortillas, or enjoy it straight from the bowl—either way, it’s plant-based comfort food done right.

2 3/4 cups vegetable broth

4 tablespoons sofrito

6-ounces oyster mushrooms

1/2 teaspoon adobo plus extra for sprinkling

1 cup tomato sauce

1/2 cup manzanilla olives

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup brown rice rinsed

Sprinkle adobo over mushrooms and set aside. Add 1/4 cup of vegetable broth and the sofrito to a pan. Cook the sofrito for one minute then add the 1/2 cup of vegetable broth, the 1/2 teaspoon of adobo, mushrooms, tomato sauce, manzanilla olives, salt, and black pepper. Bring to a boil and simmer for 10 minutes. Put it on top of brown rice or quinoa.

It has such a great depth of flavor. Enjoy!

WANT MORE?! Grab my DONE FOR YOU meal plans with over 80 different recipes!!