Mushroom and White Bean Stew
A hearty and comforting stew made with mushrooms, white beans, and baby potatoes.
Equipment
- Large pot or Dutch oven For preparing the stew
Ingredients
Main 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)
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.
- 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.
- Stir in the minced garlic and cook for another minute.
- Sprinkle the cornstarch over the vegetables, stirring to coat them evenly.
- Add the tamari and Dijon mustard, mixing well.
- 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.
- Finally, mix in the white beans and dairy-free milk.
- Let the stew simmer uncovered for an additional 10-15 minutes until it thickens.
- Serve warm, optionally garnishing with fresh parsley and cracked black pepper.
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.