Cozy White Bean Mushroom Stew

What more can you ask from a winter meal than comforting, cozy, and hearty? Easy, too? It’s easy! This one-pot white beans and mushroom stew has it all!

In a creamy broth, white beans, potatoes, and savory mushrooms combine to create a delicious dish. This is a meal that will nourish your body and soul. Friends, let’s cook stew!

The one-pot stew starts with a sauteed onion in vegan butter or olive oil to bring out the natural sweetness. Then, add a large amount of mushrooms. We like shiitake and cremini. This will give the stew a rich flavor as well as a hearty texture.

This stew is a riot of flavors thanks to the dried rosemary, thyme, and garlic in this dish, as well as tamari mustard, tamari salt, and pepper. The combination might seem strange, but trust it!

White beans are a great source of protein and fiber, while potatoes provide comfort and nourishment.

The only thing left to add is dairy-free almond milk for creaminess and, optionally, parsley at the end for a garnish.

The potatoes will become soft and flavorful after simmering on the stovetop.


3 Tbsp of vegan butter (we prefer Miyoko’s or olive oil).

One medium onion, diced (1 medium onion yields ~2 cups)

1 lb sliced mushrooms (1 lb yields about 7 cups // we prefer a mix of cremini and shiitake)

1/4 tsp dried Thyme

3/4 tsp dried rosemary

1/4 tsp of sea salt and pepper

Four cloves garlic, minced

Use two tablespoons of cornstarch or all-purpose flour (or GF blend).

Use tamari sauce or soy sauce as desired (gluten-free if needed).

1 Tbsp Dijon mustard

Three cups veggie broth or store-bought Pacific Foods.

Cut 1 lb of baby potatoes into cubes measuring 1/2 inch (1 lb yields about 3 cups).

2 (15 oz.) Cannellini beans (or 3 cups home-made)

Two cups of non-dairy milk plain, unsweetened (we used almond).


Heat the Dutch Oven with medium heat. Add the vegan-friendly butter. After the butter melts, add the onions and cook for a couple of minutes. Add the mushrooms, thyme and rosemary. Season with sea salt and pepper. Cook the mushrooms for 7-10 minutes or until they have released their moisture and are beginning to brown. Cook for another minute. Add the garlic.

Add the cornstarch next and stir to coat all the vegetables. Add the tamari and mustard and continue to go. Bring the potatoes and vegetable broth to a boil. After boiling, lower the heat to simmer (uncovered) for 15-20 minutes or until potatoes are tender. Stir occasionally.

Add the beans and dairy-free milk, and continue to simmer (uncovered) until the vegetables have become tender and the sauce has thickened. (It will continue condensing as it cools). Add more tamari, salt, or mustard to adjust for acidity or thickness. You can also add dairy-free milk if you want it thinner.

Serve hot and garnish with fresh parsley or freshly cracked black pepper.

In a sealed container, store in the fridge for 3-4 days. Or in the freezer for up to 1 month. The sauce will thicken over time. When you reheat, add more water, broth, dairy-free or regular milk, or even more water to thin it out.

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