Name: White Bean Mushroom Stew: 7 Comforting Variations to Try
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 3 Tbsp vegan butter (or olive oil); 1 medium onion, diced; 1 lb mushrooms, sliced (shiitake and cremini preferred); 3/4 tsp dried thyme; 3/4 tsp dried rosemary; 3/4 tsp sea salt and pepper; 4 cloves garlic, minced; 2 Tbsp cornstarch (or all-purpose flour or GF blend); 2 tsp tamari or soy sauce (gluten-free if needed); 1 Tbsp Dijon mustard; 3 cups vegetable broth; 1 lb baby potatoes, cut into 1/2-inch cubes; 2 (15 oz.) cans white beans, drained and rinsed (cannellini preferred); 2 cups dairy-free milk (plain, unsweetened, almond milk recommended); Optional: Fresh parsley for garnish

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White Bean Mushroom Stew is a comforting, creamy, and hearty vegan dish that combines earthy mushrooms, creamy white beans, and tender potatoes in a rich broth. As the weather cools, nothing beats a warm bowl of this delightful stew. The combination of flavors creates a dish that is not only satisfying but also nourishing. Perfect for meal prep or a cozy weeknight dinner, let’s dive into how to make this delicious stew!

Why You’ll Love This White Bean Mushroom Stew

There are countless reasons to love this dish! First, it’s packed with nutrients, making it a healthy white bean stew recipe that you can feel good about. Second, it’s incredibly easy to prepare, requiring minimal cooking skills, which makes it an easy white bean and mushroom recipe. Third, the creamy texture and savory flavors will satisfy even the pickiest eaters. This stew is also versatile, allowing for variations such as a white bean mushroom casserole or a vegetarian white bean stew. Lastly, it’s perfect for any diet, including gluten-free white bean mushroom stew options. With a rich, hearty broth, this is a dish the whole family will love!

Ingredients for White Bean Mushroom Stew

Gather these items:

3 Tbsp vegan butter (or olive oil)
1 medium onion, diced
1 lb mushrooms, sliced (shiitake and cremini preferred)
3/4 tsp dried thyme
3/4 tsp dried rosemary
3/4 tsp sea salt and pepper
4 cloves garlic, minced
2 Tbsp cornstarch (or all-purpose flour or GF blend)
2 tsp tamari or soy sauce (gluten-free if needed)
1 Tbsp Dijon mustard
3 cups vegetable broth
1 lb baby potatoes, cut into 1/2-inch cubes
2 (15 oz.) cans white beans, drained and rinsed (cannellini preferred)
2 cups dairy-free milk (plain, unsweetened, almond milk recommended)
Optional: Fresh parsley for garnish

How to Make White Bean Mushroom Stew Step-by-Step

Step 1: In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Step 2: Add the sliced mushrooms, thyme, rosemary, salt, and pepper. Cook for 7-10 minutes, until the mushrooms release their moisture and begin to brown.
Step 3: Stir in the minced garlic and cook for an additional minute.
Step 4: Add the cornstarch and stir to coat the vegetables. Stir in tamari and Dijon mustard.
Step 5: Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to simmer for 15-20 minutes, until the potatoes are tender.
Step 6: Stir in the white beans and dairy-free milk, then simmer uncovered for another 10-15 minutes, until the stew thickens. Adjust seasoning to taste.
Step 7: Serve warm, optionally garnished with fresh parsley and freshly cracked black pepper.

Pro Tips for the Best White Bean Mushroom Stew

Keep these in mind:

Use fresh herbs for a brighter flavor in your stew.
If you prefer a thicker consistency, add more cornstarch or let it simmer longer.
This stew can be easily adapted for a slow cooker white bean mushroom stew by cooking on low for 6-8 hours.
Garnish with fresh herbs like parsley or thyme for an extra touch.
Store leftovers in airtight containers for easy meal prep.

Best Ways to Serve White Bean Mushroom Stew

Enjoy this stew on its own or pair it with crusty bread for dipping. You can also serve it over grains like rice or quinoa for a wholesome meal. For a twist, try making a creamy white bean mushroom stew by blending part of the stew for a smooth texture. This dish is perfect for a cozy gathering or a satisfying weeknight dinner.

How to Store and Reheat White Bean Mushroom Stew

To store, let the stew cool completely and transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days. For meal prep, consider portioning it out for easy lunches throughout the week. When reheating, simply warm it on the stove over medium heat, stirring occasionally. You can also use a microwave for quick reheating.

Frequently Asked Questions About White Bean Mushroom Stew

What is white bean mushroom stew?

This dish is a hearty vegan stew that combines white beans with mushrooms and potatoes in a savory broth. It’s packed with flavor and nutrients, making it a wholesome meal option.

Can I make white bean mushroom stew ahead of time?

Absolutely! This stew actually tastes better the next day as the flavors meld. Prepare it a day in advance and store it in the fridge until you’re ready to serve.

How do I avoid common mistakes with white bean mushroom stew?

Ensure that you properly sauté the mushrooms to release their moisture and flavor. Avoid overcooking the potatoes, as they should be tender but not mushy. Follow the recipe closely for best results.

Variations of White Bean Mushroom Stew You Can Try

Experiment with different ingredients to create your perfect stew. Consider adding kale or spinach for an extra dose of greens, or incorporate other vegetables like carrots and bell peppers. You can also make a vegan white bean mushroom stew by ensuring all ingredients are plant-based. For a heartier option, try a white bean stew with mushrooms and herbs, packed with flavor and nutrition.

White Bean Mushroom Stew: 7 Comforting Variations to Try

Author: basmer
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This White Bean Mushroom Stew is a comforting, creamy, and hearty vegan dish that combines earthy mushrooms, creamy white beans, and tender potatoes in a rich broth.

Instructions

In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Add the sliced mushrooms, thyme, rosemary, salt, and pepper. Cook for 7-10 minutes, until the mushrooms release their moisture and begin to brown.
Stir in the minced garlic and cook for an additional minute.
Add the cornstarch and stir to coat the vegetables. Stir in tamari and Dijon mustard.
Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to simmer for 15-20 minutes, until the potatoes are tender.
Stir in the white beans and dairy-free milk, then simmer uncovered for another 10-15 minutes, until the stew thickens. Adjust seasoning to taste.
Serve warm, optionally garnished with fresh parsley and freshly cracked black pepper.