Creamy Mushroom White Bean Stew Recipe

• Ready in under 30 minutes
• One-pot recipe for easy cleanup
• Packed with plant-based protein (15+ grams per serving)
• Rich in dietary fiber from beans and vegetables
• Naturally creamy without heavy cream
• Easily adaptable to vegan diets

For the Base

• 1 lb cremini mushrooms, sliced (shiitake or white button work too)
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon arrowroot starch or cornstarch (for thickening)
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth (low sodium preferred)

For Flavor & Creaminess

• 1 cup unsweetened plant milk (oat or soy recommended)
• 1 tablespoon low-sodium tamari or soy sauce
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 tablespoon fresh lemon juice
• 2 cups baby spinach or kale
• ¼ cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Prepare the Base

1. Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 3-4 minutes until translucent.
2. Add sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. Don’t stir too frequently to allow proper browning.
3. Add minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant.

Create the Stew

4. In a small bowl, whisk together 1/4 cup of vegetable broth with the arrowroot starch or cornstarch until smooth.
5. Pour the remaining vegetable broth into the pot with the mushroom mixture.
6. Add the starch mixture to the pot and stir well to combine.
7. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.

Add Beans and Creaminess

8. Add drained and rinsed cannellini beans to the pot.
9. Pour in the plant milk and tamari or soy sauce.
10. Simmer gently for 5-7 minutes, allowing the flavors to meld and the stew to thicken slightly.

Finish and Serve

11. Stir in the fresh lemon juice and baby spinach or kale. Cook just until the greens are wilted, about 1-2 minutes.
12. Season with salt and freshly ground black pepper to taste.
13. Remove from heat and garnish with fresh chopped parsley.
14. Serve hot with crusty bread for dipping.

For Perfect Mushrooms

• Don’t wash mushrooms – Wipe them with a damp paper towel instead to prevent them from absorbing too much water.
• Allow proper browning – Resist the urge to stir constantly. Let mushrooms sit undisturbed for a few minutes to develop a rich, caramelized flavor.
• Don’t overcrowd the pan – Cook mushrooms in batches if necessary to ensure they brown rather than steam.

For Creamier Texture

• Mash some beans – For extra creaminess, mash about 1/4 of the beans before adding them to the stew.
• Choose the right plant milk – Oat milk and soy milk provide the creamiest results without separating when heated.
• Add a splash of coconut milk – For extra richness, substitute 1/4 cup of the plant milk with full-fat coconut milk.

This Creamy Mushroom White Bean Stew pairs beautifully with a variety of sides to create a complete meal. Here are some of my favorite serving suggestions:

• Crusty bread – Perfect for dipping and soaking up the creamy broth
• Cooked grains – Serve over brown rice, quinoa, or farro for a heartier meal
• Fresh salad – Balance the richness with a simple green salad with lemon vinaigrette
• Roasted vegetables – Add color and nutrition with a side of roasted carrots or Brussels sprouts

Refrigerating

This stew keeps well in the refrigerator for up to 4 days. Store in an airtight container once completely cooled. The flavors often deepen and improve overnight, making this an excellent make-ahead meal.

Freezing

You can freeze this stew for up to 3 months. Allow to cool completely before transferring to freezer-safe containers. Leave some space at the top as the stew will expand when frozen.

Reheating

To reheat from refrigerated: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of vegetable broth if the stew has thickened too much.

To reheat from frozen: Thaw overnight in the refrigerator, then reheat on the stovetop. Alternatively, reheat from frozen using a microwave on the defrost setting before switching to regular power.