Description
A creamy, savory dish featuring white beans and earthy mushrooms, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 10 oz (280g) mushrooms, sliced
- 1 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) white beans, drained and rinsed
- 1/2 cup vegetable or chicken broth
- 1/2 cup heavy cream or coconut cream
- 2 tablespoons grated Parmesan (optional)
- Fresh parsley, chopped, for garnish
- Optional: crusty bread, pasta, or rice for serving
Instructions
- Heat olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in the sliced mushrooms. Season with dried thyme, salt, and black pepper. Cook for 8–10 minutes, stirring occasionally.
- Add the white beans to the skillet and stir to combine.
- Pour in the broth and let the mixture simmer for 2–3 minutes.
- Stir in the heavy cream (or coconut cream) and cook for another 2–3 minutes until the sauce thickens.
- If using, add the grated Parmesan and stir until it melts.
- Garnish with fresh chopped parsley before serving.
- Serve as-is or over crusty bread, pasta, or rice.
Notes
Make-ahead: Prep onions, garlic, and mushrooms a day in advance. Leftovers can be stored in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 30mg