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    Home » Mushrooms

    Creamy White Beans with Mushrooms & Pesto

    Published: Jan 17, 2025 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe

    Creamy and cheesy white beans topped with garlicky pan roasted mushrooms and loads of pesto is the comfort food you didn't know you needed in your life. There are layers of flavor to delve into here, so if you're a fan of both Mushrooms and Beans, then this will be your new favourite dinner.

    A pan of creamy white beans with pan roasted mushrooms and pesto on top. this recipe

    A big cozy dish like this Creamy White Beans with Mushrooms and Pesto is perfect for Autumn and Winter dinners. It's when you need something comforting but also nourishing to beat the winter blues. The pesto brightens up the palate, while the creamy beans sooth the soul.

    If you're a fan of cozy beans, but in a hurry, check out my Cacio e Pepe White Beans recipe which requires no chopping at all. Or if you're more in the mood for pasta, why not try out my Garlic Mushroom and Pesto Pasta which inspired the flavors of this delicious bean dish.

    Jump to:
    • 🍄Ingredients
    • 👩‍🍳Instructions
    • 🌶️Substitutions & Variations
    • 🔪Equipment
    • 🫙Storage
    • Top tip
    • ❓FAQ
    • Love Beans?
    • More Mushrooms?
    • 📖 Recipe
    • 💬 Comments

    🍄Ingredients

    This mushroom and bean stew in a skillet recipe is made with simple ingredients. Make sure to head to the recipe card for complete quantities for this recipe!

    Ingredients for the mushroom pesto white beans laid out.
    1. White Beans (I like cannellini beans, however you can also use butter beans or white kidney beans)
    2. Fresh Mushrooms: You can use your favorite variety of mushroom : I like to use chestnut mushrooms (cremini mushrooms) or if I'm feeling fancy, shiitake mushrooms or brown beech mushrooms.
    3. Garlic: A garlic clove or two (or 3) to mince then add to the rich mushrooms to cook through.
    4. Pesto of choice- the pesto I make most in winter is Parsley & Pistachio Pesto however you can use your favourite jarred pesto or any other pesto you love best.
    5. Extra Virgin Olive Oil: You'll need a little oil for the beans and a little more for the mushrooms. You might also want a drizzle of olive oil over the top to serve.
    6. Nutritional Yeast: This gives the beans a cheesy taste, while also adding more protein, B12 and making the texture creamy without adding any cream or milk!
    7. Boullion/stock: Some powdered vegetable boullion mixed with water or some veggie stock to make the bean stew.
    8. White Wine vinegar or ACV: A little vinegar balances the flavors as it's an acid. If you prefer you could use lemon juice or a little white wine.
    9. Chili Flakes : Optional, but lovely in the mushrooms.
    10. Fresh Parsley: I like to be quite generous with flat-leaf parsley as it really complements the flavors of the mushrooms.
    11. Sea Salt and Cracked Black Pepper: To taste!

    See recipe card at bottom of post for quantities.

    👩‍🍳Instructions

    Follow along with these step by step instructions for this White Beans with Mushrooms recipe. Don't forget to head to the recipe card for quantities.

    Showing how to pan roast the mushrooms.

    1. Start by pan roasting the mushrooms without any oil over a medium high heat. This method concentrates their flavor. They'll start to loose their water.

    2. Once the mushroom water starts to evaporate, add the garlic, seasonings and oil. Pan fry until the garlic is cooked through.

    How to make the creamy white beans.

    3. Meanwhile make the beans by heating up a little oil in a large skillet and adding the nutritional yeast and cracked black pepper.

    4. Drain and rinse the beans, add them to the skillet and add the broth and wine or vinegar.

    The texture of the beans once cooked.

    5. Cook the beans until they start to break down a little and their sauce thickens.

    Add fresh parsley to the mushrooms before adding over the beans.

    6. Add fresh parsley to the mushrooms and taste for seasoning.

    Assemble by drizzling and dotting pesto over the beans then topping wiht the mushrooms and more pesto.

    Hint: Push the mushrooms into the pan with a flat spatula to increase their contact with the heat. They'll get a little charred which makes them extra tasty.

    Serve with the mushrooms piled up on the beans and lots of extra pesto drizzled over the top.

    🌶️Substitutions & Variations

    Here are some yummy ways that you can switch up this yummy vegetarian dish to your own tastes:

    • Different Beans - I prefer making this with white beans, however you could use navy beans, haricots, or even chickpeas cooked until very tender.
    • Mushroom varieties - use your favourite types of mushrooms such as baby bella, cremini or oyster. If you want to elevate this recipe to celebrate some fancy wild mushrooms, then chanterelles, porcini or any wild mushroom would be set off to a delicious advantage.
    • Gluten Free- make sure that your veggie stock is gluten free, otherwise this recipe is already vegan, dairy free and gluten free!
    • Other Veggies- replace the mushrooms with roasted peppers, green beans, asparagus or wilted winter greens. Just make sure to top with fresh herbs too!

    Serve with chunks of garlic bread or just some toast!

    🔪Equipment

    You'll need a large skillet or casserole dish to make the beans, plus a smaller skillet or frying pan to cook the mushrooms.

    🫙Storage

    Store any leftovers in an airtight container in the fridge for up to 5 days. . It keeps it's flavor well, which makes leftovers great for lunch or to use as part of food prep.

    Top tip

    For the best flavor and texture for the mushrooms, don't initially cook the mushrooms in oil, they need to cook down and give out their water content before oil is added.

    ❓FAQ

    Are mushrooms and beans a good pairing?

    Yes they are a great pairing. The natural rich flavor of the mushrooms pairs well with the gentle flavor of white beans.

    Love Beans?

    Try some of these other delicious bean recipes.

    • A bowl of white bean puttanesca with a few olives on top ready to eat.
      White Bean Puttanesca - One Pot Recipe
    • A pan of broccoli, leek and white bean soup ready to eat.
      Brothy Broccoli Leek Soup with White Beans
    • pepe beans ready to eat, with the large pan of beans in the background.
      Cacio e Pepe White Beans: Vegan Recipe
    • Braised White Beans & Peppers One-Pot Stew ready to eat in a bowl with a spoon.
      White Beans & Peppers One-Pot Stew (Peperonata Beans)

    More Mushrooms?

    Mushrooms are so yummy, here are some great alternative ways to eat them!

    • A bowl of creamy mushroom and chestnut soup ready to eat.
      Creamy Vegan Mushroom and Chestnut Soup
    • A bowl of chestnut and mushroom bourguignon ready to eat.
      Chestnut and Mushroom Bourguignon
    • oyster mushroom burger ready to eat.
      Spicy Crunchy Oyster Mushroom Burger
    • A bowl of mushroom pesto pasta, ready to eat.
      Garlic Mushroom and Pesto Pasta

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies, Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    A pan of creamy white beans with pan roasted mushrooms and pesto on top.

    Creamy White Beans with Mushrooms & Pesto

    Louise-Claire Cayzer
    Tasty mushrooms with creamy beans and your favourite pesto is a delicious meal for any day of the week.
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    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine Italian, Mediterranean
    Servings 4
    Calories 317 kcal

    Equipment

    • 1 Flame proof casserole dish (or large pot)
    • 1 frying pan or skillet

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    For the Beans

    • 480 g (2 ½ cups) cannellini or white beans (Drained. Equivelant to 2 standard 15 oz 'cans' )
    • 3 tablespoon olive oil
    • 40 g (1 cups) nutritional yeast
    • 350 ml (1½ cups) veggie stock (or 2 tablespoon boullion mixed with 350 ml water.)
    • 2 teaspoon Cracked Black Pepper
    • Salt taste
    • 1 tablespoon white wine vinegar (or lemon juice)

    For the Mushrooms

    • 250 g (2 ⅗ cups) mushrooms (eg chestnut mushrooms, cremini)
    • 2 cloves garlic (or more!)
    • 1 teaspoon flakey sea salt
    • 1 teaspoon chilli flakes (to taste)
    • 1 tablespoon olive oil
    • 3 tablespoon fresh chopped parsley
    • 3 tablespoon Pesto (Which ever pesto you like best!)

    Instructions

    For the White Beans

    • In a large casserole dish or skillet heat the olive oil and add half the nutritional yeast and cracked black pepper.
      3 tablespoon olive oil, 40 g nutritional yeast, 2 teaspoon Cracked Black Pepper
    • Drain and rinse the white beans, then add to the pan along with the stock.
      480 g cannellini or white beans, 350 ml veggie stock
    • Leave the beans to simmer on low for up to 15 minutes
      Salt taste
    • Add more cracked black pepper, nutritional yeast and the vinegar. The liquid should be reduced and creamy,
      1 tablespoon white wine vinegar
    • Serve the beans with lots of crusty bread to mop up the juices and an extra drizzle of olive oil.

    For the Mushrooms

    • Roughly chop the mushrooms and finely slice the garlic.
    • In a dry frying pan, add the mushrooms and cook until they are reduced. Sprinkle over a little salt to help them release their juices. Speed this process up by pressing on them with a spatula.
      250 g mushrooms, 1 teaspoon flakey sea salt
    • Once the mushrooms have released their 'juices' and the juices have evaporated a bit, add the garlic, chilli, and oil.
      2 cloves garlic, 1 teaspoon chilli flakes, 1 tablespoon olive oil
    • Cook the mushrooms until the garlic is softened and cooked. Mix in fresh parsley.
      3 tablespoon fresh chopped parsley
    • Serve the beans with the mushrooms piled on top and pesto drizzled over.
      3 tablespoon Pesto

    Notes

    HINTS:
    •  If you want a thicker stew, crush the beans a bit to thicken. If you like it a little more soupy, add in a little extra stock.
    STORAGE:
    This recipe will keep for up to a week in an airtight container in the fridge. It can also be frozen for up to three months. Perfect for meal prepping!
    VARIATIONS
    • Different Beans - I prefer making this with white beans, however you could use navy beans, haricots, or even chickpeas cooked until very tender.
    • Mushroom varieties - use your favourite types of mushrooms such as baby bella, cremini or oyster. If you want to elevate this recipe to celebrate some fancy wild mushrooms, then chanterelles, porcini or any wild mushroom would be set off to a delicious advantage.
    • Gluten Free- make sure that your veggie stock is gluten free, otherwise this recipe is already vegan, dairy free and gluten free!
    • Other Veggies- replace the mushrooms with roasted peppers, green beans, asparagus or wilted winter greens. Just make sure to top with fresh herbs too!

    Nutrition

    Calories: 317kcalCarbohydrates: 28gProtein: 15gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 1306mgPotassium: 446mgFiber: 10gSugar: 2gVitamin A: 819IUVitamin C: 6mgCalcium: 106mgIron: 4mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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