Servings
Font
Back
COZY WHITE BEAN AND MUSHROOM STEW RECIPE
0 from 0 votes

COZY WHITE BEAN AND MUSHROOM STEW RECIPE

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.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories 350kcal (18%) Carbohydrates 40g (13%) Protein 20g (40%) Fat 12g (18%) Fiber 15g (60%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 350

% 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.