Delicious White Bean and Mushroom Skillet Easy Vegetarian Dinner

This White Bean and Mushroom Skillet Easy Vegetarian Dinner is a comforting, quick, and delicious meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Sauce

1/2 cup Heavy cream or full-fat coconut milk Opt for plant-based cream for a vegan twist.
1 tablespoon Dijon mustard Yellow mustard can work in a pinch.
1/2 cup Vegetable broth Low-sodium options manage salt levels.

Skillet

2 tablespoons Olive oil Avocado oil is a great alternative.
12 oz Mushrooms, sliced Cremini or a mix offers delightful variety.
3 cloves Garlic, minced Fresh garlic packs the most punch.
1 Shallot or small onion, finely chopped Yellow onion is a fine substitute.

Protein

2 cans White beans, drained and rinsed Feel free to substitute with chickpeas or lentils.

Seasoning

1 teaspoon Fresh thyme or dried thyme Oregano or rosemary can add a lovely twist.
to taste Salt
to taste Black pepper
to taste Red pepper flakes, optional Adjust based on your spice preference.

Finishing Touch

to taste Fresh parsley or thyme leaves Always sprinkle just before serving.
to taste Lemon zest or juice Fresh lemon is the way to go for the best flavor.

Equipment

skillet

Method

Cooking Steps

Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
Add sliced mushrooms in a single layer and let them brown for 2-3 minutes; then sauté for an additional 5-6 minutes until golden and moisture is released.
Toss in the finely chopped shallot (or onion) and sauté for about 2 minutes until soft and translucent.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Deglaze the skillet by pouring in ½ cup of vegetable broth, scraping up any brown bits.
Add the drained and rinsed white beans, gently stir to combine, and let simmer for 3-4 minutes.
Reduce heat to low, stir in ½ cup of heavy cream (or coconut milk), 1 teaspoon of Dijon mustard, and 1 teaspoon of thyme; season with salt and black pepper.
Simmer for 2-3 minutes until heated through and the sauce slightly thickens.
Taste and adjust seasoning with salt, pepper, or fresh lemon juice as desired.
Garnish with fresh parsley or thyme leaves and lemon zest before serving warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days; reheat gently on the stove with vegetable broth to maintain creaminess.

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