Mushroom and White Bean Stew: The Ultimate Comfort Food Recipe

Name: Mushroom and White Bean Stew
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3 tablespoons vegan butter (or olive oil); 1 medium onion, diced; 1 pound mushrooms, sliced (shiitake and cremini mix); 0.75 teaspoon dried thyme; 0.75 teaspoon dried rosemary; 0.75 teaspoon sea salt; 0.75 teaspoon black pepper; 4 cloves garlic, minced; 2 tablespoons cornstarch (or all-purpose flour or GF blend); 2 teaspoons tamari or soy sauce; 1 tablespoon Dijon mustard; 3 cups vegetable broth; 1 pound baby potatoes, cubed; 2 cans white beans, drained and rinsed; 2 cups dairy-free milk (plain, unsweetened)

Introduction to Mushroom and White Bean Stew

Are you looking for a comforting, hearty dish that warms both your heart and your belly? Look no further than this delicious Mushroom and White Bean Stew! This vegan-friendly recipe is packed with flavor and nutrients, making it a great choice for anyone who loves a satisfying meal. Whether you’re transitioning to a plant-based diet or just exploring new recipes, this stew is sure to become a favorite in your household.

A Personal Story Behind My Mushroom and White Bean Stew Journey

I still remember the first time I tasted a mushroom stew. It was at a cozy little café on a chilly autumn day. The rich, earthy flavors combined with the creamy texture left a lasting impression on me. As I began experimenting in my kitchen, I decided to create my own version of that beloved stew, incorporating white beans for added protein and heartiness. Over the years, I’ve perfected this recipe, and it has become a staple in my home, especially during the colder months.

What Makes This Mushroom and White Bean Stew Recipe Special?

This Mushroom and White Bean Stew stands out due to its unique blend of ingredients and flavors. The combination of shiitake and cremini mushrooms creates a deep, umami-rich base, while the white beans add creaminess and substance. The addition of fresh herbs like thyme and rosemary gives the stew an aromatic quality that complements the earthy taste of the mushrooms. Plus, it’s simple to prepare, making it perfect for both busy weeknights and leisurely weekend cooking.

The Full Mushroom and White Bean Stew Recipe

Ingredients

3 tablespoons vegan butter (or olive oil)
1 medium onion, diced
1 pound mushrooms, sliced (shiitake and cremini mix)
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary
3/4 teaspoon sea salt
3/4 teaspoon black pepper
4 cloves garlic, minced
2 tablespoons cornstarch (or all-purpose flour or GF blend)
2 teaspoons tamari or soy sauce
1 tablespoon Dijon mustard
3 cups vegetable broth
1 pound baby potatoes, cubed
2 (15 oz.) cans white beans, drained and rinsed
2 cups dairy-free milk (plain, unsweetened)

Instructions

In a large pot or Dutch oven over medium heat, melt the vegan butter. Add the diced onion and sauté for a few minutes until it becomes translucent. This step builds the flavor base for your stew.
Next, add the sliced mushrooms, dried thyme, dried rosemary, sea salt, and black pepper. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release moisture and start to brown. The browning adds depth to the stew.

Stir in the minced garlic and cook for another minute, allowing its aroma to enhance the dish.
Sprinkle the cornstarch over the vegetables, stirring to coat them evenly. This will help thicken your stew later.

Add the tamari and Dijon mustard, mixing well to incorporate all the flavors.
Pour in the vegetable broth and add the cubed baby potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15-20 minutes, stirring occasionally until the potatoes are tender.
Finally, mix in the white beans and dairy-free milk. Let the stew simmer uncovered for an additional 10-15 minutes until it thickens and the vegetables are tender. Adjust the seasoning as needed with more tamari, salt, or mustard to taste.

Serve the stew warm, optionally garnishing with fresh parsley and cracked black pepper for an extra touch of flavor.

Serving Suggestions and Variations for Mushroom and White Bean Stew

This stew is delicious on its own, but you can elevate your meal by serving it with crusty bread or over a bed of cooked rice or quinoa for added texture. For a unique twist, consider adding leafy greens like spinach or kale during the last few minutes of cooking. You can also customize the stew by incorporating other vegetables like carrots or celery, or by adding spices such as smoked paprika for a hint of smokiness.

Frequently Asked Questions About Mushroom and White Bean Stew

Can I make this stew gluten-free?
Yes! Simply use gluten-free cornstarch and ensure your tamari is gluten-free as well.

How do I store leftovers?
Store any leftovers in a sealed container in the refrigerator for up to 3-4 days. You can also freeze the stew for up to 1 month. To reheat, simply add more broth, dairy-free milk, or water to thin it out if necessary.

Can I use different types of beans?
Absolutely! While white beans work wonderfully, feel free to substitute them with other beans like chickpeas or kidney beans for a different flavor and texture.

Is this stew suitable for meal prep?
Yes! This stew is perfect for meal prep as it stores well and can be easily reheated for quick lunches or dinners throughout the week.

Recipe Stats

Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Calories per Serving: 320
Servings: 6