Description
A quick and comforting vegetarian skillet meal featuring creamy white beans and savory mushrooms, ready in about 20 minutes.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 10 oz (280 g) mushrooms, sliced
- 1 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 can (15 oz) white beans, drained and rinsed
- 1/2 cup vegetable or chicken broth
- 1/2 cup heavy cream or coconut cream
- 2 tablespoons grated Parmesan (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Chop the onion, mince the garlic, and slice mushrooms. Drain and rinse the canned beans.
- Warm 2 tablespoons olive oil or butter in a large skillet over medium heat.
- Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add sliced mushrooms, sprinkle with thyme, salt, and pepper. Cook for 8–10 minutes until browned.
- Stir in the drained white beans and pour in the broth. Let simmer for 2–3 minutes.
- Pour in the heavy cream (or coconut cream) and cook for 2–3 more minutes until the sauce thickens.
- Stir in the grated Parmesan if using. Taste and adjust seasoning. Garnish with chopped parsley.
- Serve hot over bread, pasta, or rice.
Notes
For a vegan version, use coconut cream and skip Parmesan. Add a pinch of red pepper flakes for heat if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg