White bean mushroom stew is a cozy one-pot meal that warms you up and fills your belly. The creamy texture comes from the white beans and dairy-free milk blended with hearty mushrooms and fragrant herbs.
This recipe addresses the challenges of preparing quick, nutritious meals while ensuring rich flavors and comforting textures in a wholesome stew.
I know how hectic weeknights can get, and having a quick recipe in the back pocket is essential. Sometimes a stew can turn out too watery or lacking in flavor, but this one keeps everything balanced and flavorful, so you won’t be disappointed.
This recipe is super reliable and takes just 25 minutes from start to finish. In no time, you’ll have a comforting dish that smells amazing, perfect for enjoying with crusty bread or over your favorite grain.
If you’re looking for something to complement your meal, don’t miss my Onion Bagels.
Table of contents
Why You Will Love This Recipe
- Warm and Comforting , This stew wraps you in a cozy embrace with its hearty blend of white beans and mushrooms, making it a go-to dish for chilly evenings or when you need that extra comfort.
- Quick Meal Solution , With a prep time of just five minutes and a cook time of 20 minutes, this stew is a lifesaver for those busy nights when you want something wholesome without the long wait.
- Wholesome Ingredients , Packed with nutrient-rich elements, the combination of white beans, baby greens, and earthy mushrooms offers a satisfying meal that’s not only filling but also boosts your well-being.
- Flavorful Depth , The marriage of garlic, thyme, and fresh lemon juice adds a lively twist to the dish. Each spoonful is an inviting mix of savory umami and a hint of brightness that keeps you coming back for more.
One Pot White Bean Mushroom Stew
- Prep Time: 60 minutes
- Cool Time: Varies (see notes)
- Cook Time: 25 minutes
- Total Time: 9 hours
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy fried vegetarian lion’s mane ‘crab’ cakes served with a dill garlic aioli. Makes 24 cakes, perfect as an appetizer or party bite.
Ingredients
Scale
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Pair with a fresh arugula salad or a quinoa side dish.
- Serve alongside tangy coleslaw for added crunch.
- Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- White beans: I suggest using canned white beans for convenience, like cannellini or great northern. Rinse them well to remove excess salt and get the freshest flavor.
- Mushrooms: Fresh cremini or button mushrooms work beautifully here. Look for firm, smooth caps; avoid any moisture around them. They add deep umami richness to the stew.
- Vegetable broth: A low-sodium vegetable broth gives a balanced flavor without overwhelming the stew. Check for quality brands with simple ingredients for the best taste.
- Garlic: Fresh garlic cloves make all the difference in flavor. You’ll want to mince them finely to release all their aromatic goodness; pre-minced just can’t compete.
- Onion: Sweet onions, like Vidalia, add a natural sweetness that pairs nicely with the beans and mushrooms. Choose firm onions with bright, dry skins for optimal flavor.
- Thyme: Fresh thyme works best for vibrant flavor, but dried is fine too. Make sure the fresh leaves are green and fragrant if you go that route.
- Olive oil: Use a good quality extra virgin olive oil. It adds richness and depth, and using it to sauté the ingredients first helps unlock their flavors.
- Red pepper flakes: Add them to taste for that nice kick! They can really elevate the dish. Start with a pinch and adjust depending on your spice preference.
- White beans: I suggest using canned white beans for convenience, like cannellini or great northern. Rinse them well to remove excess salt and get the freshest flavor.
- Mushrooms: Fresh cremini or button mushrooms work beautifully here. Look for firm, smooth caps; avoid any moisture around them. They add deep umami richness to the stew.
- Vegetable broth: A low-sodium vegetable broth gives a balanced flavor without overwhelming the stew. Check for quality brands with simple ingredients for the best taste.
- Garlic: Fresh garlic cloves make all the difference in flavor. You’ll want to mince them finely to release all their aromatic goodness; pre-minced just can’t compete.
- Onion: Sweet onions, like Vidalia, add a natural sweetness that pairs nicely with the beans and mushrooms. Choose firm onions with bright, dry skins for optimal flavor.
- Thyme: Fresh thyme works best for vibrant flavor, but dried is fine too. Make sure the fresh leaves are green and fragrant if you go that route.
- Olive oil: Use a good quality extra virgin olive oil. It adds richness and depth, and using it to sauté the ingredients first helps unlock their flavors.
- Red pepper flakes: Add them to taste for that nice kick! They can really elevate the dish. Start with a pinch and adjust depending on your spice preference.
Recipe Tips
- If mushrooms don’t brown, ensure the pan is hot enough and avoid overcrowding them. Cook in batches if necessary to achieve proper caramelization.
- When the stew looks watery, whisk an additional 1 tablespoon of arrowroot starch with cold water and stir into the simmering stew for thickening.
- If the flavors aren’t bold enough, add a splash more tamari about 5 minutes before finishing cooking. This boosts the umami flavor while simmering.
- For undercooked greens, add them at the start of the last minute of cooking, allowing 1 minute to wilt properly while retaining their color.
- If the stew lacks brightness, squeeze in half a lemon, adjusting to taste. This addition will brighten up the entire dish just before serving.
Serving Suggestions
Serve white bean mushroom stew with gluten-free garlic bread or crusty quinoa rolls for dipping. A side of sautéed greens or a refreshing cucumber salad adds brightness.
Add to a baked potato for a hearty meal or use in a grain bowl with quinoa or brown rice. Mix with roasted vegetables for a satisfying lunch option.
Top with fresh parsley or basil for color. A drizzle of balsamic glaze or a sprinkle of nutritional yeast gives added depth to each bowl.
Recipe variations
- You can use different mushroom varieties such as cremini, shiitake, or portobello for varied texture and flavor in the white bean mushroom stew.
- Add 1/2 teaspoon dried thyme or fresh rosemary to the sautéed mushrooms and onions for an herbal touch that complements this stew well.
- Either canned white beans or cooked dried beans can be used; just rinse canned beans well before adding to keep flavors clean.
- If making more than two servings, double all ingredients and increase simmer time by 5 minutes; this stew reheats nicely and pairs with grains like quinoa or pasta similar to Mushroom Spinach Pasta.
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How to Store?
To keep your white bean mushroom stew fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature away from heat up to 2 days to prevent spoilage and retain flavor.
Refrigeration: Place in an airtight container in the refrigerator at 4°C for up to 4 days. Reheat gently on the stove before serving.
Freezing: Transfer to a freezer-safe container or bag, freeze at -18°C for up to 3 months. Thaw in the refrigerator overnight before reheating.
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