Cozy White Bean Mushroom Stew for Ultimate Comfort Food

This Cozy White Bean Mushroom Stew combines rich flavors and nutritious ingredients for the ultimate comfort food.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Soups

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew Base

2 tablespoons Vegan Butter Substitute with olive oil if needed.
1 medium Onion, diced Yields approximately 2 cups.
7 cups Mushrooms, sliced A mix of shiitake and cremini mushrooms suggested.
4 cloves Garlic, minced Fresh garlic is preferred.

For Seasoning and Thickening

1 teaspoon Dried Thyme Adjust amount to taste if using fresh thyme.
1 teaspoon Dried Rosemary Use fresh cautiously.
to taste Sea Salt Adjust according to taste.
to taste Pepper Adjust according to taste.
2 tablespoons Cornstarch Can use all-purpose or gluten-free flour.

For the Flavor Boost

3 tablespoons Tamari or Soy Sauce Ensure gluten-free if necessary.
1 tablespoon Dijon Mustard Regular mustard can be used in a pinch.
4 cups Vegetable Broth Use high-quality store-bought or homemade.

For the Hearty Touch

1 pound Baby Potatoes, cut into cubes Cut into 1/2-inch cubes.
2 cans White Beans, drained and rinsed Cannellini beans recommended.
1 cup Dairy-Free Milk Almond milk suggested; alternatives available.

For Garnishing

to taste Fresh Parsley, finely chopped (optional) Can omit or replace with other fresh herbs.

Equipment

large pot or Dutch oven

Method

Preparation Steps

In a large pot or Dutch oven, melt 2 tablespoons of vegan butter over medium heat. Add 1 medium diced onion and sauté until translucent and fragrant.
Stir in 7 cups of sliced mushrooms, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and sea salt and pepper. Cook until mushrooms release moisture and begin to brown.
Once browned, add 4 cloves of minced garlic and cook for an additional minute.
Sprinkle in 2 tablespoons of cornstarch, then add 3 tablespoons of tamari or soy sauce and 1 tablespoon of Dijon mustard, mixing thoroughly.
Pour in 4 cups of vegetable broth and bring to boil. Add 1 pound of cubed baby potatoes, reduce heat, and simmer uncovered for 15-20 minutes.
After potatoes are tender, stir in 2 cans of drained and rinsed white beans and 1 cup of dairy-free milk. Simmer for another 10-15 minutes.
Adjust seasoning as needed and serve warm, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 55gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 6mgIron: 15mg

Notes

Brown the mushrooms well before adding other ingredients for deeper flavor. Adjust thickness by simmering longer or adding liquid when reheating.

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