COZY WHITE BEAN AND MUSHROOM STEW RECIPE
A comforting and flavorful stew made with white beans, mushrooms, and aromatic herbs in a savory broth. It's a perfect meal for a cold evening.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, sliced
- 8 ounces shiitake mushrooms, stemmed and sliced (or other mushrooms of your choice)
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes (optional)
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 4 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 (15-ounce) can Great Northern beans, drained and rinsed
- 1 cup chopped fresh parsley
- Salt and pepper to taste
- Optional garnishes: crusty bread, a drizzle of olive oil
Instructions
- Sauté vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add mushrooms: Add the sliced cremini and shiitake mushrooms to the pot. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and browned slightly.
- Add garlic and spices: Stir in the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
- Deglaze with wine: Pour in the white wine and scrape up any browned bits from the bottom of the pot. Bring the wine to a simmer and cook for a few minutes, until the wine has reduced slightly.
- Add broth and beans: Add the vegetable broth, cannellini beans, and Great Northern beans to the pot. Bring the mixture to a simmer, then reduce the heat to low and simmer, covered, for 20-25 minutes, stirring occasionally, to allow the flavors to meld.
- Finish and serve: Stir in the chopped parsley. Season the stew with salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil and with crusty bread for dipping, if desired.
Notes
- Mushroom Variations: You can use any combination of mushrooms you like. Oyster mushrooms, portobello mushrooms, or even dried mushrooms (rehydrated) would be delicious.
- Bean Variations: Kidney beans or other white beans can be substituted for the cannellini and Great Northern beans.
- Wine Substitution: If you don't want to use wine, you can substitute an equal amount of vegetable broth.
- Make-Ahead: This stew is even better the next day! It can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Freezing: This stew freezes well. Allow it to cool completely before freezing in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.