Description
This Earthy Mushroom and White Bean Stew is a hearty and comforting vegan dish featuring a medley of shiitake and cremini mushrooms simmered with white beans and aromatic herbs. Perfect for a cozy meal, this stew combines rich umami flavors with nutritious ingredients, making it both satisfying and wholesome.
Ingredients
Scale
Stew Ingredients
- 3 Tbsp vegan butter
- 1 medium onion, diced
- 1 lb mixed mushrooms (shiitake and cremini), sliced
- 3 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Optional Ingredients
- 1 cup spinach, chopped
- 1 Tbsp lemon juice
Instructions
- Sauté Onion: In a large pot, melt the vegan butter over medium heat. Add the diced onion and cook for about 3-4 minutes, until softened and translucent, forming the flavor base for the stew.
- Cook Mushrooms: Add the sliced shiitake and cremini mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture, brown nicely, and become tender.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until it becomes fragrant, enhancing the stew’s aroma.
- Simmer Stew: Add the drained white beans, vegetable broth, dried thyme, dried rosemary, and bay leaf to the pot. Bring to a gentle simmer, then reduce the heat to low. Let the stew cook uncovered for 15-20 minutes, allowing the flavors to meld and the broth to slightly reduce.
- Season and Add Spinach: Season the stew with salt and pepper to taste. If using, stir in the chopped spinach and cook for 2-3 minutes until wilted and tender, adding a fresh green touch.
- Finish with Lemon: Remove the bay leaf from the stew. Stir in the lemon juice to brighten the flavors with a subtle zesty note, enhancing the earthy mushrooms and creamy beans.
- Serve: Ladle the stew into bowls and serve hot. It pairs beautifully with crusty bread or served over rice for a complete meal.
Notes
- For best flavor, use a mix of shiitake and cremini mushrooms, but button mushrooms can be a suitable substitute.
- Ensure the mushrooms are well browned for deeper umami taste.
- You can add other greens like kale instead of spinach if preferred.
- Adjust seasoning towards the end after the stew has simmered to get the perfect balance.
- This stew stores well in the fridge for up to 3 days and freezes nicely for up to 2 months.
