COZY WHITE BEAN AND MUSHROOM STEW RECIPE

Name: COZY WHITE BEAN AND MUSHROOM STEW RECIPE
Prep time: 20 min
Cook time: 45 min
Yield: 8 people
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 8 ounces cremini mushrooms, sliced; 8 ounces shiitake mushrooms, stemmed and sliced (or other mushrooms of your choice); 4 cloves garlic, minced; 1 teaspoon dried thyme; ½ teaspoon dried rosemary; ¼ teaspoon red pepper flakes (optional); 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio); 4 cups vegetable broth; 2 (15-ounce) cans cannellini beans, drained and rinsed; 1 (15-ounce) can Great Northern beans, drained and rinsed; 1 cup chopped fresh parsley; salt and pepper to taste; Optional garnishes: crusty bread, a drizzle of olive oil

User Reviews

0.0

0 reviews

Unrated

Prep Time
20 mins
Cook Time
20 mins
Servings
8 people
Calories
350 kcal
Cuisine
International, Vegan

COZY WHITE BEAN AND MUSHROOM STEW RECIPE

Iris Warren

Report

A comforting and flavorful stew made with white beans, mushrooms, and aromatic herbs in a savory broth. It's a perfect meal for a cold evening.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoons olive oil
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
8 ounces cremini mushrooms, sliced
8 ounces shiitake mushrooms, stemmed and sliced (or other mushrooms of your choice)
4 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon red pepper flakes (optional)
1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
4 cups vegetable broth
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (15-ounce) can Great Northern beans, drained and rinsed
1 cup chopped fresh parsley
salt and pepper to taste
Optional garnishes: crusty bread, a drizzle of olive oil

Add to Shopping List

Instructions

Sauté vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add mushrooms: Add the sliced cremini and shiitake mushrooms to the pot. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and browned slightly.
Add garlic and spices: Stir in the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
Deglaze with wine: Pour in the white wine and scrape up any browned bits from the bottom of the pot. Bring the wine to a simmer and cook for a few minutes, until the wine has reduced slightly.
Add broth and beans: Add the vegetable broth, cannellini beans, and Great Northern beans to the pot. Bring the mixture to a simmer, then reduce the heat to low and simmer, covered, for 20-25 minutes, stirring occasionally, to allow the flavors to meld.
Finish and serve: Stir in the chopped parsley. Season the stew with salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil and with crusty bread for dipping, if desired.

Notes

Mushroom Variations: You can use any combination of mushrooms you like. Oyster mushrooms, portobello mushrooms, or even dried mushrooms (rehydrated) would be delicious.
Bean Variations: Kidney beans or other white beans can be substituted for the cannellini and Great Northern beans.
Wine Substitution: If you don't want to use wine, you can substitute an equal amount of vegetable broth.
Make-Ahead: This stew is even better the next day! It can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Freezing: This stew freezes well. Allow it to cool completely before freezing in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.