Creamy White Bean and Mushroom Skillet Dinner: 1 Hearty, Plant-Powered Meal with Earthy, Velvety Richness
A creamy, savory one-skillet dinner with sautéed mushrooms, tender white beans, and fresh herbs in a rich, plant-based sauce. Perfect with toast, grains, or greens.
Ingredients
1½ tbsp olive oil or butter
1 small shallot or ½ onion, finely chopped
2–3 garlic cloves, minced
12 oz cremini mushrooms, sliced
½ tsp fresh thyme or ¼ tsp dried
½ tsp salt
¼ tsp black pepper
½ cup vegetable broth
1 (15 oz) can white beans, drained and rinsed
½ cup heavy cream or coconut milk
1 tsp lemon juice
Optional: 2 cups spinach or kale
Optional: 2 tbsp grated Parmesan or 1 tbsp nutritional yeast
Instructions
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Sauté shallot and garlic in olive oil over medium heat for 3 mins.
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Add mushrooms and salt; cook 8–10 mins until browned.
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Stir in thyme, pepper, and broth. Deglaze pan.
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Add beans and cream. Simmer 5–7 mins until thickened.
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Stir in greens to wilt (if using).
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Add lemon juice and cheese (if using). Adjust seasoning and serve hot.
Notes
Don’t overcrowd mushrooms—brown in batches if needed. For vegan, use plant-based cream and nutritional yeast.