Cozy White Bean Mushroom Stew Recipe

Jump to Recipe Print Recipe

Welcome the Flavors of Cozy White Bean Mushroom Stew Recipe

There’s something truly comforting about a bowl of hearty stew simmering on the stove, especially as the days get chillier. This Cozy White Bean Mushroom Stew Recipe has become one of my go-to dishes when I want something creamy, satisfying, and totally fuss-free. It’s packed with tender mushrooms, baby potatoes, and creamy white beans all melded together in a fragrant, herb-infused broth.

I love how this stew manages to be both cozy and light—perfect for those evenings when you want warmth without feeling weighed down. Whether you’re curled up with family or feeding a crowd on a casual weeknight, this recipe is a winner. Plus, it’s vegan and gluten-free, so it fits a variety of diets without any compromise on taste.

Market Basket & Pantry Picks

Shopping for this Cozy White Bean Mushroom Stew Recipe is a joy because all the ingredients are both simple and versatile. Quality is key—choose firm, fresh baby potatoes and mushrooms with a nice earthy aroma. For the white beans, canned saves time and keeps things easy, but if you prefer dried, soak and cook them ahead.

• Vegan butter (3 Tbsp): Miyoko’s brand melts beautifully, but olive oil works just as well for a slight fruity note.
• Onion (1 medium): A yellow or white onion provides gentle sweetness; dice finely for tender bites.
• Mushrooms (1 lb): A mix of shiitake and cremini mushrooms gives a lovely depth—about 7 cups sliced.
• Dried thyme & rosemary (¾ tsp each): These herbs bring that cozy, fragrant aroma that’s key in this stew.
• Sea salt & pepper (¾ tsp): Adjust to taste but these basics elevate the whole dish.
• Garlic (4 cloves): Minced fresh for punchy notes.
• Cornstarch (2 Tbsp): This thickens the stew to a luscious, creamy texture.
• Tamari or soy sauce (2 tsp): Adds umami and saltiness. Use gluten-free tamari if needed.
• Dijon mustard (1 Tbsp): Offers a tangy brightness that wakes up the broth.
• Vegetable broth (3 cups): Use one with good flavor or homemade for extra richness.
• Baby potatoes (1 lb): Cut into ½-inch cubes to cook evenly.
• White beans (2 15-oz cans): Drained and rinsed to keep the stew light.
• Dairy-free milk (2 cups): Creamy, mild options like oat or almond milk work great.
• Fresh parsley: Finely chopped to sprinkle on top for a fresh burst of color and flavor.

Cook Cozy White Bean Mushroom Stew Recipe Step by Step

Making this stew is a straightforward but rewarding process. As you sauté, simmer, and stir, the kitchen fills with a bubbly, inviting aroma that’s hard to resist. Here’s how to bring it all together perfectly.

1. Sauté the Vegetables: Heat vegan butter in a large pot over medium heat. Toss in the diced onion and cook until soft and translucent. Add the sliced mushrooms along with dried thyme, rosemary, sea salt, and pepper. Cook until the mushrooms release their moisture and develop a golden crisp edge, about 7–10 minutes. Finish with minced garlic cooked for a final minute to fill the air with fragrance.
2. Create the Stew Base: Sprinkle cornstarch evenly over the vegetables and stir well so everything is coated. Pour in tamari and Dijon mustard, blending those flavors smoothly into the mix. Pour in vegetable broth and add the cubed potatoes. Bring this bubbling pot to a boil—it’s the start of the cozy magic.
3. Simmer Until Tender: Reduce heat to low and let the stew simmer uncovered. Stir occasionally to prevent sticking. In about 15–20 minutes, the potatoes should be soft and ready to soak up all those lovely flavors.
4. Add Beans and Dairy-Free Milk: Stir the rinsed white beans into the stew, followed by your choice of dairy-free milk. Let the pot bubble gently for another 10–15 minutes, thickening into a creamy, hearty consistency. Taste and adjust seasoning with more tamari or salt as you prefer.
5. Serve: Ladle the warm stew into bowls and garnish with freshly chopped parsley and a crack of black pepper for that last burst of freshness and color.

Serving the Dish with Flair

There’s something so special about sharing a bowl of this Cozy White Bean Mushroom Stew Recipe. It’s perfect served with crusty vegan bread for dunking or a crisp side salad to brighten the meal. I always find that the fresh parsley garnish makes the dish pop visually and flavor-wise, giving it that lovely homemade charm that makes people smile at the table.

Fun Variations with Cozy White Bean Mushroom Stew Recipe

• Add a splash of white wine or sherry during sautéing for an elegant flavor boost.
• Swap out potatoes for sweet potatoes or butternut squash for a warmer, sweeter twist.
• Include a handful of fresh spinach or kale stirred in at the end for added greens and color.
• Top with toasted pine nuts or walnuts to bring a pleasant crunch and nutty aroma.
• Drizzle with vegan sour cream or cashew cream for an extra silky finish.

Make-Ahead & Storage Tips

• Refrigerate cooled stew in an airtight container for up to 4 days; reheat gently on the stove, adding a splash of broth or dairy-free milk if it thickens too much.
• Freeze portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
• To refresh leftovers, squeeze in a little fresh lemon juice or sprinkle chopped herbs just before serving to brighten flavors.
• Avoid overcooking when reheating to keep mushrooms tender, not mushy.

Cozy White Bean Mushroom Stew Recipe FAQs

• Can I use other types of beans? Absolutely! Cannellini or Great Northern beans are excellent swaps that keep the stew creamy.
• What if I don’t have cornstarch? Tapioca starch or arrowroot powder work well as thickening alternatives.
• Is this recipe suitable for freezing? Yes, it freezes beautifully. Just stir well after thawing and reheat gently.
• Can I make this stew gluten-free? Yes! Just be sure to use tamari instead of regular soy sauce to keep it gluten-free.
• How can I make it more filling? Serve over quinoa or with a side of warm bread to make it extra hearty.

Print