Your New Favorite Favorite Comfort Food

Today, I’m thrilled to share a recipe that has become a new favorite in my kitchen – the Creamy Mushroom and White Bean Stew. This dish is a celebration of simplicity, flavor, and comfort, making it the perfect addition to your autumn and winter meal rotations.

A cozy bowl of Creamy Mushroom and White Bean Stew, featuring a rich, creamy broth filled with tender slices of mushrooms, soft cubes of baby potatoes, and creamy white beans. The stew is garnished with a sprinkle of fresh thyme and rosemary on top, adding a pop of green to the warm, earthy tones of the dish.

Why You’ll Love This Stew

The Creamy Mushroom and White Bean Stew is more than just a meal; it’s a spoonful of comfort. Crafted with earthy mushrooms, tender potatoes, and creamy white beans, all simmered in a thyme and rosemary-infused broth, this stew is a hug in a bowl. Whether you’re seeking solace on a chilly evening or looking for a nutritious dish that promises satisfaction, this stew won’t disappoint.

Let’s Make The Stew!

Creating this stew is as simple as it is satisfying. Here’s how:

  1. Start with the Base: Melt the butter in a large pot over medium heat. Add the diced onion and sauté until translucent. Then, introduce the sliced mushrooms, thyme, rosemary, salt, and pepper, cooking until the mushrooms are golden and fragrant.
  2. Build the Flavor: Stir in the minced garlic and cook for a minute before sprinkling the cornstarch over the vegetables. Add the coconut aminos and Dijon mustard, stirring well. Pour in the vegetable broth and add the diced potatoes, bringing the mixture to a boil before reducing to a simmer.
  3. Finish with Creaminess: Stir in the white beans and milk once the potatoes are tender. Continue to simmer until the stew thickens to your liking, adjusting the seasoning with salt and pepper as needed.

Serving Your Stew

Ladle the Creamy Mushroom and White Bean Stew into bowls and enjoy it steaming hot. For an extra touch of coziness, serve it with crusty bread or a sprinkle of fresh herbs. This stew not only warms the body but also the soul, proving that simple ingredients can create the most memorable meals.

There’s no greater joy than sharing the warmth of a home-cooked meal, especially when it’s as nourishing and comforting as the Creamy Mushroom and White Bean Stew. I hope this recipe becomes a cherished addition to your collection, bringing warmth and delight to your table. Happy cooking, and remember, the best meals are those shared with loved ones.

A cozy bowl of Creamy Mushroom and White Bean Stew, featuring a rich, creamy broth filled with tender slices of mushrooms, soft cubes of baby potatoes, and creamy white beans. The stew is garnished with a sprinkle of fresh thyme and rosemary on top, adding a pop of green to the warm, earthy tones of the dish.

Creamy Mushroom and White Bean Stew

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Course: dinner
Keyword: comfort food, dinner, fall, recipe
Servings: 1

Ingredients

  • 3 tbsp butter or olive oil
  • 1 medium onion diced
  • 1 lb mushrooms sliced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cloves garlic minced
  • 2 tbsp cornstarch
  • 1 tbsp dijon mustard
  • 2 tbsp coconut aminos
  • 3 cups vegetable broth
  • 1 lb baby potatoes diced
  • 2 cans white beans ( I used butter beans) rinsed
  • 1 cup heavy cream or milk of choice

Instructions

  • Melt butter in a pot. Sauté onion, then add mushrooms, herbs, salt, and pepper. Cook until mushrooms brown.
  • Stir in garlic, then cornstarch. Add coconut aminos, mustard, broth, and potatoes. Boil, then simmer until potatoes are tender – about 15 minutes.
  • Add beans and milk and simmer until thickened. Season to taste.