Description
Hearty Earthy Mushroom and White Bean Stew delivers comfort straight from Italian countryside kitchens. Rich mushroom layers mingle with creamy white beans, creating a soul-warming dish that invites you to savor each deeply satisfying spoonful.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) mixed mushrooms (shiitake and cremini), sliced
- 1 pound (454 grams) baby potatoes, cubed
- 2 cans (15 ounces/425 grams each) white beans (cannellini), drained and rinsed
Aromatic and Seasoning Ingredients:
- 4 cloves garlic, minced
- 1 medium onion, diced
- ¾ teaspoon dried thyme
- ¾ teaspoon dried rosemary
- ¾ teaspoon sea salt
- ¾ teaspoon black pepper
- 1 tablespoon Dijon mustard
- 2 teaspoons tamari or soy sauce
Liquid and Thickening Ingredients:
- 3 cups (710 milliliters) vegetable broth
- 2 cups (470 milliliters) dairy-free milk (almond)
- 3 tablespoons vegan butter
- 2 tablespoons cornstarch
- Fresh parsley, finely chopped (for garnish)
Instructions
- Melt the vegan butter in a spacious pot over medium heat, ensuring it spreads smoothly across the cooking surface.
- Introduce diced onions to the melted butter, sautéing them until they transform into a translucent, softened state with a delicate sheen.
- Add sliced mushrooms along with fresh thyme, rosemary, kosher salt (/ 14 grams), and freshly ground black pepper, allowing these ingredients to meld and caramelize until the mushrooms develop a rich, golden-brown coloration.
- Incorporate finely minced garlic and sprinkle cornstarch (/ 15 milliliters) over the vegetable mixture, gently stirring to create an even, light coating that will help thicken the stew.
- Pour in tamari sauce (/ 30 milliliters) and Dijon mustard (/ 15 milliliters), stirring thoroughly to distribute the robust, savory flavors throughout the mixture.
- Gradually add vegetable broth (/ 480 milliliters) and diced potatoes (/ 240 grams), bringing the liquid to a vigorous boil before reducing the heat to a gentle, consistent simmer.
- Allow the stew to simmer, periodically checking the potatoes’ tenderness, which typically takes 15-20 minutes depending on the potato’s size and cut.
- Gently fold in white beans (/ 240 grams) and dairy-free milk (/ 120 milliliters), continuing to simmer until the stew reaches a creamy, luxurious consistency.
- Remove from heat and garnish each serving with freshly chopped parsley and an additional sprinkle of black pepper, creating a visually appealing and flavor-enhanced presentation.
Notes
- Vegan butter helps create a smooth, rich base that sets the stage for this comforting stew’s deep flavor profile.
- Chopped onions transform from raw to translucent, releasing sweet aromatics that build the stew’s foundational taste.
- Golden-brown mushrooms infuse an earthy depth, while herbs like thyme and rosemary contribute robust, woodland-inspired notes.
- Cornstarch acts as a gentle thickening agent, ensuring the stew develops a luxurious, creamy consistency without dairy.
- Tamari and mustard introduce a tangy, umami-rich undertone that elevates the entire dish’s complex flavor spectrum.
- White beans provide hearty protein and a creamy texture, making this stew a satisfying plant-based meal that feels indulgent yet nutritious.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg