Creamy Mushroom and White Bean Stew
- Prep Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Description
Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for thirteen years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a baker/cook as well as a food writer and award-winning cookbook author, I’m lucky to have turned my passion for all things food into a career I love.
I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them into new recipes. I love their taste, obviously, as well as their versatility and overall awesomeness. This is why mushrooms always make their way into my shopping cart and into my kitchen. They are great to use year-round as they are the only vegetable that contains vitamin D. Bursting with antioxidants and other nutrients, mushrooms play an important and delicious part of my culinary adventures in the kitchen.
It seems like spring is late to the party this year, but the good news is that there’s still time for cozy comfort food, like this Creamy Mushroom and White Bean Stew. This easy, one-pot meal is hearty and delicious, thanks to mushrooms (of course!), white beans, potatoes, and plenty of herbs. I used shiitake and crimini here, but any blend of mushrooms will do. I love how they simmer in a flavourful vegetable broth, laden with Dijon mustard and a touch of white wine. The potatoes add a welcome heartiness and compliment the earthiness of the mushrooms wonderfully. The touch of cream at the end adds richness and really marries everything together. Crusty bread is the perfect accompaniment for dunking into this delightful vegetarian entrée.
Ingredients
- 3 Tbsp butter
- 1 onion, diced
- 500 g mushrooms, sliced
- 3/4 tsp dried thyme
- 3/4 tsp salt
- 1/2 tsp pepper
- Pinch red pepper flakes
- 4 garlic cloves, minced
- 1/4 cup white wine, cooking sherry, or lemon juice
- 2 Tbsp corn starch
- 3 cups vegetable broth
- 1 Tbsp Dijon mustard
- 2 tsp soy sauce
- 500 g baby potatoes, halved
- 1 (540 mL/19 oz) can white beans, drained and rinsed
- 1/2 cup coffee cream
- 1/4 cup finely chopped parsley
Instructions
- Place a large Dutch oven over medium-high heat. Add the butter. Once melted, stir in the onion. Sauté for a few minutes until softened. Add the mushrooms, thyme, salt, pepper, and red pepper flakes. Cook, stirring often for about 7 minutes, until the mushrooms have released almost all of their liquid. Stir in the garlic and white wine. Cook for another few minutes until most of the liquid has been absorbed.
- Add the cornstarch and stir to coat the vegetables. Pour in the vegetable broth, Dijon mustard, and soy sauce. Add the potatoes and bring to a boil. Cover, and simmer for about 15 minutes, stirring frequently.
- Once the potatoes are tender, stir in the white beans and cream. Simmer, uncovered, for about 10 minutes, until the stew has thickened. Stir in the parsley and season to taste with salt and pepper. If you find the stew too thick, thin with a bit more broth or cream. The stew will thicken more as it sits so you may need to thin with cream or broth when reheating. Serve with crusty bread.
Notes
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Keywords: Creamy Mushroom and White Bean Stew
