COZY WHITE BEAN AND MUSHROOM STEW RECIPE
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Unrated
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Prep Time
20 mins
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Cook Time
45 mins
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Servings
8 people
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Calories
350 kcal
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Cuisine
International, Vegan
COZY WHITE BEAN AND MUSHROOM STEW RECIPE
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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.
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Ingredients
- olive oil
- onion large, chopped
- carrot diced
- celery diced
- cremini mushrooms sliced
- shiitake mushrooms stemmed and sliced; or other mushrooms of your choice
- garlic cloves, minced
- thyme dried; 1 teaspoon
- dried rosemary
- red pepper flakes optional, ¼ teaspoon
- dry white wine such as Sauvignon Blanc or Pinot Grigio, 1 cup
- vegetable broth 4 cups
- cannellini beans drained and rinsed
- great northern beans drained and rinsed
- parsley chopped fresh
- salt to taste
- black pepper to taste
- bread Optional garnishes; drizzle for olive oil
- olive oil Optional garnishes; drizzle for olive oil
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.
Nutrition Information
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Calories
350kcal
(18%)
Carbohydrates
40g
(13%)
Protein
20g
(40%)
Fat
12g
(18%)
Fiber
15g
(60%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Fiber | 15g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
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