WHITE BEAN AND MUSHROOM STEW
Rosemary and white beans are always a winning combination, and adding cremini mushrooms and tomatoes makes the pairing even more delicious. The beans break down as they cook, giving this stew a wonderfully creamy consistency.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until tender, about 8 minutes. Increase heat to medium-high, add mushrooms, and cook until softened, 5 to 7 minutes.
- Deglaze with wine, scraping up any brown bits with a wooden spoon.
- Add tomatoes, rosemary, beans, and 1/2 cup water. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Serve with a drizzle of oil.
Nutrition Facts : Calories 195 g, Fat 5 g, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, Sodium 212 g
BAKED MUSHROOMS AND WHITE BEANS WITH BUTTERY BREAD CRUMBS
Not really a ragout and not quite a gratin, this hearty meatless casserole has it all: deeply browned mushrooms, creamy white beans, salty feta and crisp bread crumbs. The result is rich, comforting and perfect for a cold night in. Fresh bread crumbs are worth making or seeking out for texture's sake, but panko will also work nicely. Toss the bread crumbs with melted butter, then briefly broil them for a golden, crunchy topping, a nice contrast to the dish's silkiness. Paired with a bright salad and a hunk of good bread, this dish works well as a vegetarian main course, or as a companion to sausages and other roasted meats.
Provided by Colu Henry
Categories easy, beans, casseroles, one pot, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees. Prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat the olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
- Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes.
- While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.
- Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don't walk away!) Scatter with parsley and serve directly from the pan.
QUICK PROVENCAL MUSHROOM AND WHITE BEAN STEW
Another addition for the 2005 World Tour. Not sure I will have a chance to test this one but it looks delicious.
Provided by justcallmetoni
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large soup pot over medium-high heat.
- Add mushrooms, onion, garlic, and herbe de Provence, and cook and stir until onion is very tender and mushrooms are slightly golden, about 8 minutes.
- Add vegetable broth, tomatoes (including liquid), and wine.
- Bring to a boil, reduce heat, cover, and simmer to blend flavors, about 15 minutes.
- In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans and heat until hot, about 8 minutes.
- Serve immediately.
Nutrition Facts : Calories 407.1, Fat 4.7, SaturatedFat 0.8, Sodium 243.6, Carbohydrate 68.2, Fiber 16.5, Sugar 8.3, Protein 25.4
RUSTIC WHITE BEAN AND MUSHROOM CASSEROLE
From the Veganomicon. I'm not normally a bean purist, but this turns out much better if you don't substitute the dried beans for canned. Just try to soak the beans overnight or while you're at work during the day.
Provided by Eat Your Vegetables
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Drain and rinse beans. Add to stockpot with 4 c cold water. Bring to a boil and simmer for 3 minutes. Skim off any white foam from the top. Cover the pot and lower the heat to medium. Add the onion, celery, carrot, thyme and tarragon. Simmer for about 45 minutes.
- Remove the carrot, onion and celery (either discard or use in a stock). Lower the heat to low and continue to simmer. The beans should resemble a thick stew, if there's too much liquid, leave the pot uncovered and stir occasionally.
- About 10 minutes before the beans are done, place the garlic and 2 T oil in a cold skillet. Heat the skillet over medium heat, allowing the garlic to sizzle for about 30 seconds. Add the chopped leeks and saute 1-2 minutes. Scrape the leeks into the beans.
- Add the remaining 2 T oil, allow to warm, and add the mushrooms. Sprinkle the mushrooms lightly with 1/2 t salt and saute until most of the mushroom liquid has evaporated, anywhere from 8-12 minutes depending on the types of mushrooms. Add the mushrooms to the beans.
- Turn off the heat and season the beans with the remaining salt and pepper.
- Preheat oven to 350.
- Make the sage bread crumbs: Melt the margarine in a large, heavy skillet over medium heat. Stir in the bread crumbs, walnuts, sage, oregano, and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3-4 minute Remove from the heat.
- Pour the beans into a casserole dish. Top with the sage bread crumbs. Bake for 20-25 minutes, until the bread crumbs are golden and the beans are bubbling.
Nutrition Facts : Calories 556.3, Fat 16.5, SaturatedFat 2.4, Sodium 938.9, Carbohydrate 80.5, Fiber 14.2, Sugar 6.7, Protein 24.6
BARLEY AND MUSHROOMS WITH BEANS
A simple and tasty vegetarian dish. Good as a meal, side dish, or wrapped in a tortilla with cheese. I always make a double batch and freeze some.
Provided by Niki
Categories Side Dish Grain Side Dish Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
- Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
- Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.
Nutrition Facts : Calories 202 calories, Carbohydrate 39 g, Fat 2.1 g, Fiber 8.8 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 245.3 mg, Sugar 3.7 g
SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP
Provided by Sunny Anderson
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
- Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
- Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.
CREAMY WHITE BEAN AND LEEK POT PIE
Steps:
- For the stew: Melt butter in a large skillet over medium. Add the leeks to the pot and season with salt and pepper. Cook, stirring frequently, for 5 to 6 minutes, or until the leeks start to soften and turn golden brown. Stir in the garlic, sage and thyme and cook for 1 minute.
- Stir in the beans then sprinkle over the flour and mix well to combine. Slowly pour in the broth, turn the heat up to medium-high and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until thickened and the leeks are very tender. Add the frozen peas, sour cream and lemon juice to taste. Set aside to cool slightly.
- While the stew cools, make the buttermilk biscuits: Whisk together the flour, baking powder, salt and garlic powder in a large bowl. Add in the butter and cut or snap it into the flour until the pieces of butter are about the size of a pea. Stir in the grated cheese and make a well in the center. Pour in the buttermilk and gently mix until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and bring the dough together. Press it out into a 2-centimeter (1-inch) thick rectangle, then fold it over onto itself. Press and fold the dough two more times, then flatten again to 2 centimeters (1 inch) thick. Trim any wonky edges and cut the dough into 8 rough squares.
- If serving immediately, preheat the oven to 400 degrees F/200 degrees C. Transfer all or a portion of the stew to a casserole dish and top with all or a portion of the biscuits. Brush the biscuits with the melted butter and bake for 30 to 35 minutes. Allow the pot pie to cool slightly before serving.
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From bonappetit.com
4.6/5 (53)Estimated Reading Time 7 minsServings 2
- Heat 2 Tbsp. oil in a large skillet over medium-high until shimmering. Add maitake and shiitake mushrooms and cook, tossing occasionally, until browned and crispy, 8–10 minutes. Season with salt and transfer to a plate.
- Meanwhile, purée beans, lime juice, 3 Tbsp. oil, 1 garlic clove (if it’s a large one, you may want to just use half), and 3 Tbsp. water in a blender until smooth, adding more water by the tablespoonful as needed to loosen if it doesn’t want to cooperate in blender. Season with salt.
- Heat 1 Tbsp. oil in same skillet over medium-high. Add scallions and remaining garlic clove and cook, tossing, until just beginning to brown, about 1 minute. Add kale and cook, tossing often, until wilted and crisp-tender, 3–5 minutes. Season with salt. Transfer to plate with mushrooms.
- Divide bean purée between bowls. Top with greens, feta, mushrooms, sesame seeds, and cilantro. Serve with lime wedges alongside.
WHITE BEAN AND SPRING VEGETABLE STEW RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (33)Estimated Reading Time 7 minsServings 8
- Preheat oven to 300°. Combine beans, onion, celery, mushrooms, parsley sprigs, halved head of garlic, 1 Tbsp. salt, 3 Tbsp. oil, and 2 qt. water in a large Dutch oven. Bring to a simmer over medium-high heat, cover, and transfer to oven. Bake until beans are fully cooked, tender, and creamy through and through but as intact as humanly possible, about 1 hour, depending on the type, brand, and age of beans; start checking every 10 minutes after the first 45 minutes. (When checking beans for doneness, stir gently and taste at least 3 beans—it isn’t finished until they’re all tender!)
- Using tongs, fish out aromatics and discard. Season with salt. Be generous! Under-seasoned beans are barely worth eating. Let sit on stovetop, uncovered, until ready to serve.
- While beans are cooking, make your pistou and prep the vegetables and garnishes. Using your sharpest knife, finely chop mint and ¾ cup parsley leaves. (A dull knife will just mash your herbs and cause them to turn dark around the edges.) Transfer to a small bowl. Add ¾ cup oil, grated garlic, and 1 tsp. salt and stir to combine; set pistou aside.
- Trim and wash radishes, then slice as thinly as possible into coins (a mandoline really helps here). Transfer radishes to a small bowl, cover with cold water, and chill until ready to use.
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4.9/5 (11)Category SoupCuisine AmericanTotal Time 45 mins
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From veggiesociety.com
5/5 (1)Calories 266 per servingCategory Main Course
- In a large heavy bottom pot heat up a good lug of olive oil (or veggie broth for WFPB) and saute the leek (or onion) with the carrot and celery until they begin to soften.
- Quickly stir in the chopped garlic and cook for a few seconds just until fragrant then add the soaked beans.
- Pour in the water and bring to a constant simmer. Add the bay, sage and rosemary, cover with a lid and cook for 45 minutes or until the beans are soft and tender to your liking.
BEAN MUSHROOM SOUP - IFOODREAL.COM
From ifoodreal.com
5/5 (12)Total Time 48 minsCategory Soup And StewCalories 226 per serving
- In the meanwhile, preheat medium skillet on low - medium heat and add 1 tbsp olive oil. Add onion and sauté for 2 minutes, stirring occasionally. Add carrots, celery and garlic; sauté for a few more minutes, stirring occasionally. Add cream of mushroom soup, stir and cook for another minute. Transfer to a pot with boiling water.
- Return skillet to high heat, add mushrooms and cook until golden brown, stirring occasionally. Transfer to a pot along with beans, salt, pepper and bay leaves. Cover and cook for 30 minutes.
- Slow Cooker: Follow steps above and add all ingredients to a large slow cooker. Cover and cook on Low for 6-8 hours or on High for 4 hours.
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5/5 (3)Category Main CourseCuisine AmericanTotal Time 30 mins
- If using fresh mushrooms, wash and slice them. If using dried soak them in hot water to cover for 30 minutes, then drain the mushrooms (reserve and strain that lovely soaking liquid for making soups!). Squeeze them to remove excess liquid.
- Heat the olive oil in a large skillet over medium high heat. Add the leeks and saute for about 6 minutes, until they are wilted and tender. Add the mushrooms and saute for about 8 minutes. If using fresh mushrooms they will brown slightly, and become tender. If using reconstituted dry mushrooms they won’t brown, but they will become tender.
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QUICK MUSHROOM AND WHITE BEAN STEW - JAMIE GELLER
From jamiegeller.com
Servings 4Total Time 25 minsCategory Soups
- Preparation 1 n a Dutch oven or large saucepot, heat oil until hot.2 Add mushrooms, onion, garlic and thyme; cook and stir until onion is very tender and mushrooms are slightly golden, about 7 minutes.3 Add chicken broth, tomatoes with their liquid, and wine; bring to a boil; cover and simmer to blend flavors, about 15 minutes.4 In a small bowl, mash 1 cup of the beans until smooth; add to stew.
- Stir in remaining beans; heat until hot.5 Serve immediately with a mound of steamed rice, if desired.
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From crowdedkitchen.com
5/5 (2)Total Time 55 minsCategory DinnerCalories 581 per serving
- Heat a large sauté pan to medium and add oil. Once heated, add onion and sauté for 6-8 minutes. Add garlic and continue cooking, stirring often, for 2-3 minutes.
- Add broth, tomatoes, tomato paste, red wine vinegar, coconut sugar, bay leaves, 3/4 tsp of salt, ground pepper, 1/2 tsp of red pepper flakes, and fresh thyme to the pan. Stir well and bring to a boil. Reduce heat to a simmer and cook for 15 minutes, stirring a few times.
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4/5 (18)Total Time 38 minsServings 4Calories 328 per serving
- Bring 5 cups water to a boil in a large stainless-steel skillet, and add asparagus to pan. Cover and cook 2 minutes; drain. Rinse asparagus with cold water; drain well. Set aside.
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- Place French bread and butter in a food processor, and pulse until coarse crumbs form. Add the remaining 1 tablespoon oil and cheese to coarse breadcrumbs; pulse until combined. Stir asparagus into bean mixture; sprinkle coarse breadcrumb mixture evenly over bean mixture. Broil 3 minutes or until crumbs are golden brown.
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