One-Pot White Bean Mushroom Stew Recipe

Introduction

This One-Pot White Bean Mushroom Stew is a cozy and nourishing meal that’s ready in just 25 minutes. Packed with creamy beans, earthy mushrooms, and fresh greens, it’s perfect for a quick weeknight dinner or a comforting lunch.

Ingredients

• 1 medium yellow onion, sliced
• 8 oz. sliced mushrooms (a combo of cremini and shiitake works well)
• 4 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
• 1 cup vegetable broth
• 1 cup unsweetened, unflavored dairy-free milk
• 1 (15 oz) can white beans (cannelloni beans recommended)
• 2 cups baby greens (such as baby chard, arugula, or spinach)
• 1 tablespoon tamari or soy sauce
• 1 juiced lemon
• Salt and pepper, to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper suggested)
• 1/4 cup fresh basil, sliced, for garnish
• 1 tablespoon avocado or olive oil (for sautéing)

Instructions

1. Step 1: In a medium saucepan over medium heat, heat 1 tablespoon of avocado or olive oil. Add the sliced onion and mushrooms, and sauté for 6 to 8 minutes until they are slightly browned and caramelized.
2. Step 2: Add the minced garlic and dried thyme to the pan. Cook, stirring constantly, for about 1 minute until fragrant.
3. Step 3: In a small bowl, whisk the starch with a splash of vegetable broth until smooth. Stir this mixture into the remaining broth.
4. Step 4: Pour the combined broth and dairy-free milk into the pan. Add the drained white beans. Reduce the heat to low and simmer for 5 minutes until the stew thickens slightly and is heated through.
5. Step 5: Add the baby greens and cook until wilted, about 1 minute. Stir in the tamari (or soy sauce) and lemon juice. Season with salt and pepper to your taste. Remove from heat and sprinkle fresh sliced basil over the top.
6. Step 6: Serve the stew warm over rice, quinoa, pasta, or greens, or enjoy it on its own with toast.

Tips & Variations

• For extra richness, stir in a splash of coconut cream or a dollop of dairy-free yogurt before serving.
• Feel free to swap out the white beans for chickpeas or navy beans depending on your preference.
• Add a pinch of red pepper flakes when cooking the garlic for a subtle heat boost.
• Use kale or Swiss chard if baby greens are not available, just increase the cooking time slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. You may need to add a splash of broth or water when reheating to loosen the stew if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned mushrooms instead of fresh?

While fresh mushrooms provide better texture and flavor, canned mushrooms can be used in a pinch. Drain them well and add them later in the cooking process to avoid overcooking.

Is this recipe gluten-free?

Yes, this stew is naturally gluten-free if you use gluten-free tamari or soy sauce and ensure the starch you choose is gluten-free (arrowroot and tapioca starch are good options).

One-Pot White Bean Mushroom Stew Recipe

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★★★★★

5 from 55 reviews

• Author: Matteo
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Description

This One-Pot White Bean Mushroom Stew is a cozy and nutritious vegan dish featuring caramelized mushrooms, tender white beans, and fresh baby greens in a creamy, dairy-free broth. Perfect for a quick yet hearty meal, it combines earthy flavors with a hint of lemon and fragrant basil, making it versatile to enjoy on its own or over grains and toast.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 medium yellow onion, sliced
• 8 oz. sliced mushrooms (a combo of cremini and shiitake recommended)
• 4 garlic cloves, minced
• 2 cups baby greens (baby chard, arugula, or spinach)
• ¼ cup fresh basil, sliced, for garnish

Liquids and Broth

• 1 cup vegetable broth
• 1 cup unsweetened, unflavored dairy-free milk
• 1 tablespoon tamari or soy sauce
• 1 juiced lemon
• 1 tablespoon avocado or olive oil

Beans and Starches

• 1 (15 oz) can white beans (cannellini beans preferred)
• 1 tablespoon arrowroot starch, tapioca starch, or cornstarch

Seasonings

• ½ teaspoon dried thyme
• Salt and pepper, to taste (approximately ½ teaspoon salt and ¼ teaspoon pepper)

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Instructions

1. Sauté Onions and Mushrooms: In a medium saucepan over medium heat, heat 1 tablespoon of avocado or olive oil. Add the sliced onion and mushrooms, sautéing for 6 to 8 minutes until they are slightly browned and caramelized, which develops deep flavor and texture.
2. Add Garlic and Thyme: Stir in the minced garlic and dried thyme. Cook for one minute, stirring constantly, until fragrant to release the aromatic oils without burning.
3. Prepare Starch Mixture: In a small separate bowl, whisk the arrowroot, tapioca, or cornstarch with a small splash of vegetable broth to create a smooth slurry. This will help thicken the stew without lumps.
4. Add Broth, Milk, and Beans: Pour the remaining vegetable broth and dairy-free milk into the pan. Stir in the starch slurry. Add the drained white beans. Simmer gently for 5 minutes, allowing the stew to thicken slightly and beans to warm through.
5. Incorporate Greens and Finish: Add the baby greens, cooking just until wilted, about 1 minute. Stir in tamari or soy sauce and the juice of one lemon. Season with salt and pepper to taste. Finally, garnish with fresh sliced basil for a fresh herbal brightness.
6. Serve: Enjoy this hearty stew on its own or served over rice, quinoa, pasta, or with toast for a nourishing meal.

Notes

• This recipe is vegan and gluten-free when using gluten-free tamari.
• Use a dairy-free milk like almond or oat milk to keep it dairy-free.
• For thicker stew, increase starch slightly, but add gradually to avoid over-thickening.
• Swap white beans for other beans like navy or great northern if desired.
• Add a pinch of crushed red pepper flakes for some heat.
• Leftovers store well refrigerated for up to 3 days and reheat gently on stovetop.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: American

Keywords: white bean stew, mushroom stew, vegan stew, one pot meal, dairy-free, healthy dinner, quick stew recipe