What should I serve with this mushroom and bean stew?

This hearty Cozy White Bean Mush r oom Stew is a meal in itself, but it's absolutely perfect with a piece of crusty gluten-free bread for dipping into the creamy broth. It's also delicious served over a bed of creamy polenta or fluffy quinoa.

Can I use fresh herbs instead of dried?

Yes, you can! If using fresh thyme and rosemary, a good rule of thumb is to use three times the amount called for in dried herbs. So, you would use about 2 ¼ teaspoons of each fresh herb. Add them in at the same point in the recipe, with the mushrooms.

Can I make this stew without potatoes?

Certainly. If you'd like to make a lower-carb version of this Cozy White Bean Mushroom Stew, you can omit the potatoes. The stew will be slightly less thick, but still incredibly flavorful and satisfying with the rich mushroom and bean base.

Cozy White Bean Mushroom Stew: A Shockingly Rich,Easy Dinner

Name: Cozy White Bean Mushroom Stew: A Shockingly Rich & Easy Dinner
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 3 Tbsp vegan butter (or olive oil); 1 medium onion, diced; 1 lb mushrooms, sliced (shiitake & cremini mix recommended); 3/4 tsp dried thyme; 3/4 tsp dried rosemary; 3/4 tsp sea salt and pepper; 4 cloves garlic, minced; 2 Tbsp cornstarch (or GF all-purpose flour); 2 tsp gluten-free tamari (or soy sauce); 1 Tbsp Dijon mustard; 3 cups vegetable broth; 1 lb baby potatoes, cut into 1/2-inch cubes; 2 (15 oz.) cans white beans, drained and rinsed; 2 cups plain, unsweetened dairy-free milk (like almond); Fresh parsley, finely chopped, for serving (optional)

Description

This Cozy White Bean Mushroom Stew is a rich, creamy, and deeply satisfying one-pot meal. Packed with savory mushrooms and hearty potatoes, it’s the perfect plant-based comfort food for a chilly evening.

Ingredients

Scale

3 Tbsp vegan butter (or olive oil)

1 medium onion, diced

1 lb mushrooms, sliced (shiitake & cremini mix recommended)

3/4 tsp dried thyme

3/4 tsp dried rosemary

3/4 tsp sea salt and pepper

4 cloves garlic, minced

2 Tbsp cornstarch (or GF all-purpose flour)

2 tsp gluten-free tamari (or soy sauce)

1 Tbsp Dijon mustard

3 cups vegetable broth

1 lb baby potatoes, cut into 1/2-inch cubes

2 (15 oz.) cans white beans, drained and rinsed

2 cups plain, unsweetened dairy-free milk (like almond)

Fresh parsley, finely chopped, for serving (optional)

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Instructions

1. Add vegan butter to a large pot or Dutch oven over medium heat. Once melted, add the onion and sauté for a few minutes.

2. Add mushrooms, thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes until mushrooms have released their moisture and begin to brown. Add garlic and cook for 1 more minute.

3. Add the cornstarch and stir to coat. Then add the tamari and mustard and stir again.

4. Add the vegetable broth and potatoes and bring to a boil. Reduce heat and simmer (uncovered) for 15-20 minutes, or until potatoes are tender.

5. Stir in the beans and dairy-free milk and simmer (uncovered) for another 10-15 minutes until the stew has thickened.

6. Adjust for seasoning as needed. Serve warm, optionally garnished with fresh parsley.

Notes

Storage: Store in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month.

Reheating: The stew will thicken as it sits. To thin, add more broth, dairy-free milk, or water when you reheat.

Prep Time: 15
Cook Time: 45
Category: Stew
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 403
Sugar: 9.1 g
Sodium: 1322 mg
Fat: 11.2 g
Saturated Fat: 6.3 g
Unsaturated Fat: 1.4 g
Trans Fat: 0 g
Carbohydrates: 61.5 g
Fiber: 13.1 g
Protein: 17 g
Cholesterol: 0 mg