White Bean Mushroom Stew

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Enjoy this rich, herby stew loaded with mushrooms and white beans. It’s vegetarian (and can be made vegan), packed with 16 grams of protein per serving.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: American

Keyword: white bean mushroom stew

Servings: bowls

Ingredients

3 tbsp extra virgin olive oil
1 medium yellow onion diced
1 lb mushrooms sliced
1/4 tsp dried basil
3/4 tsp dried thyme
3/4 tsp dried rosemary
3/4 tsp sea salt
1/2 tsp black pepper
6 cloves garlic minced
2 tbsp cornstarch
2 tsp soy sauce or coconut aminos
1 tbsp Dijon mustard
3 cups vegetable stock
1/2 lb baby potatoes cut into 1/2-inch cubes
315 oz cans white beans drained and rinsed
2 cups 2% milk or whole milk, or almond milk

For Serving

Fresh parsley chopped

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook for 3-4 minutes, until softened.
Add mushrooms, basil, thyme, rosemary, salt, and pepper. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release most of their liquid and begin to brown.
Add garlic and cook for 1 minute, stirring until fragrant.
Sprinkle cornstarch over the vegetables and stir well to coat. Add soy sauce and Dijon mustard and stir to combine.
Gradually pour in vegetable stock, stirring well to prevent the cornstarch from clumping. Add potatoes and bring to a boil.
Reduce heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally, until the potatoes are tender.
Add white beans. Reduce heat to low, then gradually stir in the milk. Simmer gently, without boiling, for 8–10 minutes, until the beans are heated through and the stew has thickened.
Taste and adjust salt and pepper as needed. If the stew is too thick, add a splash of milk or vegetable stock.
Serve warm, topped with fresh parsley.

Nutrition