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There’s nothing quite like a warm, hearty stew to comfort the soul on a chilly day. This Cozy White Bean Mushroom Stew is a hug in a bowl, packed with earthy mushrooms, creamy white beans, and tender potatoes, all swimming in a rich, savory broth. It’s the perfect meal to cozy up with, and it’s so easy to make!
I first stumbled upon this recipe on a dreary autumn evening. I was craving something warm and comforting, but also nutritious and filling. As I browsed through my favorite food blogs, I came across a similar stew recipe. Intrigued, I decided to give it a try, adding my own twist with a few extra spices and a splash of dairy-free milk. The result was a creamy, dreamy stew that has since become a staple in my kitchen.
Now, it’s time to roll up your sleeves and get ready to cook up a pot of this Cozy White Bean Mushroom Stew. Trust me, your taste buds will thank you!
What to Expect
- Time: Approximately 1 hour
- Difficulty: Easy
Before You Begin
Before you start cooking, make sure you have all your ingredients prepped and ready to go. This will make the cooking process smoother and more enjoyable. Also, don’t forget to taste as you go! Adjust the seasoning to your liking, and feel free to add a pinch of chili flakes if you prefer a bit of heat.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Vegan butter (we like Miyoko’s // or sub olive oil) | 3 Tbsp |
| Onion, diced (1 medium onion yields ~2 cups) | 1 medium |
| Mushrooms, sliced (1 lb yields ~7 cups // we like a mixture of shiitake and cremini) | 1 lb |
| Dried thyme | 3/4 tsp |
| Dried rosemary | 3/4 tsp |
| Sea salt and pepper | 3/4 tsp |
| Garlic, minced | 4 cloves |
| Cornstarch (or all-purpose flour or GF blend) | 2 Tbsp |
| Tamari or soy sauce (ensure gluten-free as needed) | 2 tsp |
| Dijon mustard | 1 Tbsp |
| Vegetable broth (or store-bought // we like Pacific Foods) | 3 cups |
| Baby potatoes, cut into 1/2-inch cubes (1 lb yields ~3 cups) | 1 lb |
| White beans, drained and rinsed (we like cannellini // or sub ~3 cups homemade) | 2 (15 oz.) cans |
| Dairy-free milk (plain, unsweetened // we used almond // readers who consume dairy have reported success with 2% and whole milk) | 2 cups |
| Fresh parsley, finely chopped (optional, for serving) | To taste |
Step-by-Step Guide
- Melt the vegan butter in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for a few minutes until softened.
- Stir in the sliced mushrooms, dried thyme, dried rosemary, sea salt, and pepper. Cook for 7-10 minutes, or until the mushrooms have released most of their moisture and begin to brown.
- Add the minced garlic and cook for another minute.
- Sprinkle the cornstarch over the vegetables and stir to coat.
- Pour in the tamari and Dijon mustard, stirring to combine.
- Add the vegetable broth and cubed potatoes, bringing the mixture to a boil.
- Once boiling, reduce the heat and let it simmer (uncovered) for 15-20 minutes, or until the potatoes are tender. Stir occasionally.
- Stir in the white beans and dairy-free milk, simmering (uncovered) for another 10-15 minutes until the vegetables are tender and the stew has thickened.
- Adjust the seasoning as needed, adding more tamari or salt for saltiness, mustard for acidity, or dairy-free milk to thin it slightly.
- Serve warm, garnished with fresh parsley and a sprinkle of freshly cracked black pepper if desired.
Pointers for Perfection & How to Store
For a smoother stew, you can blend a portion of the stew using an immersion blender before adding the dairy-free milk. This will create a creamier texture while still keeping some chunks of vegetables for texture.
Store leftovers in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Note that the stew will thicken as it sits. To thin it out, simply add more broth, dairy-free milk, or water when reheating.
If you loved this Cozy White Bean Mushroom Stew, you might also enjoy this Creamy Tomato White Bean Stew Recipe.
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Cozy White Bean Mushroom Stew
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Cozy White Bean & Mushroom Stew is the ultimate cold-weather comfort food. Packed with meaty cremini mushrooms, tender cannellini beans, and hearty root vegetables simmered in a savory herb-infused broth, it delivers deep, rustic flavors. Naturally vegan and gluten-free, this stew is creamy without dairy and satisfying enough to be a main course.
Ingredients
— The Base —
2 tablespoons olive oil
1 lb (450g) cremini or baby bella mushrooms, sliced
1 large yellow onion, diced
2 large carrots, chopped into rounds
2 stalks celery, diced
4 cloves garlic, minced
— The Stew —
2 cans (15 oz each) cannellini beans (white kidney beans), drained and rinsed
4 cups gluten-free vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon smoked paprika (adds a meaty depth)
Salt and black pepper to taste
— The Finish —
1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
2 cups fresh spinach or kale, chopped
1 tablespoon fresh lemon juice or balsamic vinegar (for brightness)
Fresh parsley for garnish
Instructions
1. Sear Mushrooms (Crucial Step): Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms in a single layer (do this in batches if needed). Cook undisturbed for 4–5 minutes until browned and caramelized. Remove mushrooms and set aside.
2. Sauté Aromatics: In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Simmer: Return the browned mushrooms to the pot. Add the drained white beans, vegetable broth, thyme, rosemary, smoked paprika, salt, and pepper. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until the carrots are tender.
4. Thicken: Stir in the cornstarch slurry. Simmer uncovered for 2–3 minutes until the broth thickens into a silky gravy consistency.
5. Finish: Stir in the fresh spinach and cook for 1 minute until just wilted. Remove from heat. Stir in the lemon juice (or balsamic vinegar) to lift the flavors.
6. Serve: Ladle into bowls and serve hot with crusty gluten-free bread.
Notes
Mushroom Tip: Don’t salt the mushrooms until *after* they brown. Salting too early draws out moisture and steams them instead of searing them.
Creamier Stew: For an even richer texture, you can blend ½ cup of the beans with a little broth before adding them back to the pot, instead of using cornstarch.
Variations: Add cubed potatoes for a heartier meal, or swap spinach for Swiss chard.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. The flavors deepen overnight.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: French Rustic
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5
- Sodium: 680
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 14
- Protein: 16
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use fresh herbs instead of dried?
- Yes, you can! Use 3 times the amount of fresh herbs as dried. For example, use 2 1/4 tsp fresh thyme instead of 3/4 tsp dried.
- Can I make this stew in a slow cooker?
- Absolutely! Sauté the onions, mushrooms, and garlic as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Is this stew gluten-free?
Yes, as long as you use gluten-free tamari or soy sauce and a gluten-free flour blend or cornstarch.
Dig In & Enjoy!
There you have it—a comforting, hearty Cozy White Bean Mushroom Stew that’s perfect for any day of the week. Whether you’re curling up with a book, hosting a dinner party, or just need a warm meal after a long day, this stew is sure to hit the spot. Don’t forget to garnish with fresh parsley for a pop of color and freshness.
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