Ingredients
- 1 lb cremini or baby bella mushrooms, sliced
- 1 can (15 oz) cannellini or great northern beans, rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2-3 sprigs fresh thyme or rosemary
- 2 cups vegetable broth
- 1 cup cream or coconut milk
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Gather all your ingredients. Rinse the white beans and slice your mushrooms, onions, and garlic.
- Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until translucent, about 2-3 minutes.
- Add sliced mushrooms, cooking for 5-7 minutes until tender and golden.
- Pour in the vegetable broth and add the rinsed white beans. Stir and let it come to a gentle simmer.
- Stir in the cream (or dairy-free alternative) and let it simmer for 5-10 minutes until slightly thickened.
- Season with fresh herbs and a squeeze of lemon juice before serving, adjusting salt and pepper to taste.
- Serve hot from the skillet, garnished with extra herbs or Parmesan if desired.
Notes
Feel free to make substitutions according to your pantry; this dish is highly adaptable!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian