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 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.
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🍄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! Plus if you love mushrooms as much as I do, check out these other vegan mushroom recipes!
- White Beans (I like cannellini beans, however you can also use butter beans or white kidney beans)
- 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.
- Garlic: A garlic clove or two (or 3) to mince then add to the rich mushrooms to cook through.
- 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.
- 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.
- 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!
- Boullion/stock: Some powdered vegetable boullion mixed with water or some veggie stock to make the bean stew.
- 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.
- Chili Flakes : Optional, but lovely in the mushrooms.
- Fresh Parsley: I like to be quite generous with flat-leaf parsley as it really complements the flavors of the mushrooms.
- 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.
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.
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.
5. Cook the beans until they start to break down a little and their sauce thickens.
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.
🌶️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
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.
More Mushrooms?
Mushrooms are so yummy, here are some great alternative ways to eat them!
📖 Recipe
Creamy White Beans with Mushrooms & Pesto
Equipment
- 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 Tbsp olive oil, 40 g nutritional yeast , 2 tsp 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 minutesSalt taste
- Add more cracked black pepper, nutritional yeast and the vinegar. The liquid should be reduced and creamy,1 tbsp 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 tsp 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 tsp chilli flakes, 1 Tbsp olive oil
- Cook the mushrooms until the garlic is softened and cooked. Mix in fresh parsley.3 Tbsp fresh chopped parsley
- Serve the beans with the mushrooms piled on top and pesto drizzled over.3 Tbsp Pesto
Notes
- 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.
- 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!
Kim says
Absolutely love this recipe. So easy and wonderful flavors. It is a favorite recipe in our house. Thanks for this recipe!