When the cold weather hits, nothing beats a warm, hearty stew that fills your kitchen with rich aromas and nourishes your body from the inside out. This Cozy White Bean Mushroom Stew is the perfect dish to cozy up with during chilly evenings. It’s not just comforting but also nourishing, packed with fiber, protein, and healthy fats. This one-pot wonder combines the earthy flavors of mushrooms, the heartiness of white beans, and the smooth creaminess of dairy-free milk, all infused with a blend of savory herbs.
Why You’ll Love This Stew
This stew is perfect for those looking for a vegan, gluten-free, and filling meal. Here’s what makes it stand out:
Hearty: With white beans, potatoes, and mushrooms, this stew is filling enough to serve as a meal on its own.
Creamy and comforting: The almond milk and vegan butter create a creamy texture without the use of dairy.
Flavor-packed: Herbs like rosemary, thyme, and garlic combine with tamari and Dijon mustard to create a depth of flavor that will make you come back for seconds.
Easy to make: This is a one-pot recipe, so cleanup is a breeze, and the stew is quick to prepare—perfect for busy weeknights.
Nutritious: Packed with fiber, protein, and essential vitamins, this stew will leave you feeling satisfied and nourished.
Ingredients You Will Need
This cozy white bean mushroom stew is made from simple, wholesome ingredients. Here’s what you’ll need:
Vegetables and Aromatics
1 medium onion – Diced, to create a savory base for the stew.
1 lb mushrooms – A mixture of shiitake and cremini mushrooms adds a rich, earthy flavor.
4 cloves garlic – Minced, to infuse the stew with a burst of flavor.
1 lb baby potatoes – Cut into 1/2-inch cubes for texture and heartiness.
Herbs and Seasonings
3/4 tsp dried thyme
3/4 tsp dried rosemary
3/4 tsp sea salt and pepper – For basic seasoning and flavor enhancement.
2 tbsp cornstarch – To thicken the stew (or use flour as a substitute).
2 tsp tamari – Adds a savory umami flavor. Make sure it’s gluten-free if needed.
1 tbsp Dijon mustard – For a subtle tangy kick.
Liquids and Creaminess
3 cups vegetable broth – The base liquid of the stew.
2 cans (15 oz each) white beans – Cannellini beans or any white bean variety, drained and rinsed.
2 cups dairy-free milk – We recommend almond milk, but coconut or oat milk can also work.
Optional Garnishes
Fresh parsley – Finely chopped for a fresh, colorful topping.
Freshly cracked black pepper – To sprinkle on top before serving.
How to Make Cozy White Bean Mushroom Stew
This recipe is simple and quick to prepare. Let’s walk through the steps to make this delicious and comforting stew:
Step 1: Sauté the Aromatics
Start by heating vegan butter (or olive oil) in a large pot or Dutch oven over medium heat. Once the butter has melted, add the diced onion and sauté for a few minutes until it begins to soften. Add the mushrooms, thyme, rosemary, salt, and pepper. Cook for about 7-10 minutes, stirring occasionally, until the mushrooms have released their moisture and become golden brown.
Step 2: Add Garlic and Stir in the Cornstarch
Next, add the minced garlic and cook for another minute. Then, add the cornstarch, stirring well to coat the vegetables. This will help thicken the stew as it simmers.
Step 3: Add the Liquids and Potatoes
Stir in the tamari and Dijon mustard. Then, pour in the vegetable broth and add the baby potatoes. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Let it cook for about 15-20 minutes or until the potatoes are fork-tender.
Step 4: Stir in the Beans and Dairy-Free Milk
Once the potatoes are tender, stir in the white beans and dairy-free milk. Continue to simmer the stew for another 10-15 minutes, allowing the flavors to meld together. The stew will thicken as it cooks, but you can add more vegetable broth or dairy-free milk if it becomes too thick.
Step 5: Adjust Seasoning and Serve
Taste the stew and adjust the seasoning if needed. Add more tamari for saltiness, mustard for acidity, or dairy-free milk to thin it out. Once the stew reaches your desired flavor and thickness, serve it warm. Garnish with fresh parsley and a sprinkle of cracked black pepper for added flavor and color.
Tips for the Perfect Cozy White Bean Mushroom Stew
Customize the mushrooms: While shiitake and cremini are a great choice, feel free to experiment with other mushrooms like portobello or oyster for a different flavor profile.
Use homemade vegetable broth: If you have the time, homemade vegetable broth can elevate the flavor of the stew, making it even more delicious.
Make it spicier: If you enjoy a bit of heat, add some red pepper flakes or a chopped chili pepper to the sautéed vegetables.
Make it heartier: Add more vegetables like carrots, celery, or zucchini for extra nutrition and bulk.
Store leftovers properly: This stew keeps well in the fridge for 3-4 days or can be frozen for up to 1 month. Just be sure to store it in an airtight container.
How to Make Cozy White Bean Mushroom Stew Your Own
This recipe is wonderfully versatile, so don’t hesitate to adjust it to suit your personal preferences. Here are a few variations and tips to make this Cozy White Bean Mushroom Stew your own:
1. Add More Vegetables
If you’re looking to increase the vegetable content, try adding more options such as:
Carrots: Diced carrots add a hint of sweetness and extra nutrients.
Celery: Chopped celery brings a fresh crunch and depth to the stew.
Kale or Spinach: Adding leafy greens not only boosts the nutrition but also gives the stew a burst of color.
Parsnips: These root vegetables are a great alternative to potatoes and add an earthy flavor to the stew.
2. Change Up the Beans
While cannellini beans are the go-to choice in this recipe, you can easily swap them for other white beans or legumes, such as:
Great Northern Beans: These beans are slightly firmer than cannellini but still provide that creamy texture.
Chickpeas: If you prefer a bit of texture in your stew, chickpeas are an excellent alternative.
Lentils: Red or green lentils cook quickly and can be a great source of extra protein.
3. Make it Spicy
For those who love a little heat, adding chili flakes or cayenne pepper will give the stew a kick. You can also include some fresh diced jalapeños or even a few dashes of hot sauce. Adjust the spice level to your liking for a comforting yet fiery stew.
4. Switch Up the Herbs
While rosemary and thyme are classic herbs that pair beautifully with mushrooms and white beans, you can experiment with different flavor profiles. Try using:
Sage: If you like a more earthy, savory taste, sage is a great addition.
Basil: Fresh basil can add a slight sweetness and aromatic flavor.
Oregano: This herb provides a Mediterranean touch that complements the other ingredients.
5. Top it with Crunch
For added texture and flavor, try topping your stew with:
Toasted nuts: A sprinkle of toasted walnuts or almonds adds a delightful crunch and richness.
Crusty bread: Serve the stew alongside slices of toasted sourdough or gluten-free bread for dipping.
Vegan cheese: A sprinkle of your favorite vegan cheese or a dollop of vegan sour cream adds a creamy, indulgent touch.
Can You Make Cozy White Bean Mushroom Stew in the Slow Cooker?
Yes! If you prefer to set it and forget it, making this stew in a slow cooker is an easy alternative. Here’s how to adapt the recipe:
Slow Cooker Instructions:
Sauté the Vegetables: Start by sautéing the onion, mushrooms, garlic, and herbs in a pan for a few minutes to bring out their flavors. This step is optional, but it helps intensify the flavors.
Add to the Slow Cooker: Transfer the sautéed vegetables into the slow cooker. Add the potatoes, white beans, vegetable broth, and seasonings.
Cook on Low: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are fork-tender and the stew has thickened.
Stir in Dairy-Free Milk: About 20 minutes before serving, stir in the dairy-free milk and adjust the seasoning as needed. Let it cook for a bit longer to allow the flavors to meld together.
This slow-cooker method is perfect for meal prepping or making a stew while you’re busy with other tasks!
Storing and Freezing Cozy White Bean Mushroom Stew
This stew keeps well in the fridge and also freezes beautifully, making it ideal for leftovers or meal prep.
Storing in the Fridge:
Once the stew has cooled, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. When reheating, you may need to add a splash of vegetable broth or dairy-free milk to bring the soup back to the right consistency.
Freezing for Later:
To freeze the stew, let it cool completely and transfer it to a freezer-safe container. Leave about 1 inch of space at the top of the container for the stew to expand as it freezes. This stew will last up to 1 month in the freezer. When you’re ready to enjoy it, defrost it in the fridge overnight and reheat it on the stovetop, adding more liquid if necessary.
Why You Should Try This Cozy White Bean Mushroom Stew
If you’ve been searching for a meal that’s both comforting and nourishing, this Cozy White Bean Mushroom Stew is the perfect solution. It’s a one-pot dish that’s simple to make and packed with flavor. Plus, it’s versatile enough to suit any dietary preference, as it’s vegan, gluten-free, and easily customizable.
Benefits of This Stew:
Hearty and Satisfying: Packed with protein and fiber, this stew will keep you full for hours. It’s the perfect dish for lunch, dinner, or even meal prep.
Full of Nutrients: With mushrooms, white beans, and potatoes, you get a balance of essential nutrients like fiber, protein, and vitamins. It’s a great choice for maintaining a healthy diet.
Easy to Make: Whether you’re cooking on the stovetop or using a slow cooker, this stew is simple to prepare with minimal effort. The steps are easy to follow, making it great for beginner cooks.
Perfect for Chilly Days: There’s something incredibly cozy about a warm bowl of soup or stew when the weather is cold. This recipe is ideal for fall and winter, bringing comfort and warmth to your table.
Ideal Pairings for Cozy White Bean Mushroom Stew
While this stew is a satisfying meal on its own, pairing it with a few complementary dishes can elevate your experience. Here are some ideas to serve alongside:
Toasted Crusty Bread: A warm slice of crusty sourdough or gluten-free bread is perfect for dipping into the creamy stew.
Simple Green Salad: A fresh green salad with a light vinaigrette adds a refreshing contrast to the richness of the stew.
Roasted Vegetables: Serve the stew alongside roasted carrots, Brussels sprouts, or sweet potatoes for an added boost of nutrients and flavor.
Vegan Grilled Cheese: For a comforting twist, pair the stew with a vegan grilled cheese sandwich for a true cozy meal.
Make It Your Own: Customizing the Cozy White Bean Mushroom Stew
One of the great things about this stew is that it’s easily customizable to suit your taste. If you want to switch things up, here are a few more ideas to personalize the recipe:
Add Protein:
While the white beans provide plenty of protein, you can easily boost the protein content by adding:
Tempeh: Crumbled tempeh adds a nutty flavor and extra protein to the stew.
Seitan: This plant-based protein is a great meat alternative and will make the stew heartier.
Switch Up the Greens:
If you’re not a fan of spinach, try adding:
Kale: Adds a hearty texture and extra nutrients.
Swiss Chard: Provides a slightly milder, earthy flavor.
Make It Spicy:
If you enjoy a bit of heat, add:
Chili flakes or jalapeños for a spicy kick.
Chipotle peppers in adobo: These add both spice and smokiness to the stew.
Cozy White Bean Mushroom Stew Recipe Card
Ingredients:
3 tbsp vegan butter (or olive oil)
1 medium onion, diced (~2 cups)
1 lb mushrooms, sliced (shiitake and cremini recommended)
3/4 tsp dried thyme
3/4 tsp dried rosemary
3/4 tsp sea salt
1/2 tsp black pepper
4 cloves garlic, minced
2 tbsp cornstarch (or all-purpose flour or GF blend)
2 tsp tamari (or soy sauce, ensure gluten-free if needed)
1 tbsp Dijon mustard
3 cups vegetable broth
1 lb baby potatoes, cut into 1/2-inch cubes (~3 cups)
2 (15 oz) cans white beans, drained and rinsed (cannellini or other white beans)
2 cups dairy-free milk (almond, oat, or your preferred choice)
Optional Garnish:
Fresh parsley, finely chopped
Freshly cracked black pepper
Instructions:
Sauté Vegetables: Heat vegan butter in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 2-3 minutes until softened. Add mushrooms, thyme, rosemary, salt, and pepper. Cook for 7-10 minutes, until mushrooms release their moisture and begin to brown. Add minced garlic and cook for another minute.
Thicken the Broth: Stir in cornstarch, coating the vegetables evenly. Add tamari and Dijon mustard, then stir well.
Add Liquids and Potatoes: Pour in the vegetable broth and add baby potatoes. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes, or until the potatoes are tender.
Add Beans and Dairy-Free Milk: Stir in the white beans and dairy-free milk. Continue to simmer uncovered for another 10-15 minutes, until the stew has thickened and the flavors have melded together.
Serve and Garnish: Taste and adjust seasoning if needed. Serve the stew warm, optionally garnished with fresh parsley and a sprinkle of black pepper.
Notes:
Customize the Mushrooms: You can use any mushroom variety you prefer, such as portobello or button mushrooms, for a different flavor and texture.
Make It Heartier: Add more vegetables like carrots or celery for extra nutrients.
Slow Cooker Option: Follow the same steps but after sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Make It Spicy: Add red pepper flakes or jalapeños if you enjoy a spicy kick in your stew.
Storage: Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 1 month.
Nutritional Facts (per serving):
Calories: 403 kcal
Carbohydrates: 61.5g
Protein: 17g
Fat: 11.2g
Saturated Fat: 6.3g
Fiber: 13.1g
Sodium: 1322mg
Potassium: 1440mg
Cholesterol: 0mg
