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Creamy White Bean and Mushroom Skillet

A flavorful vegetarian dish featuring white beans and mushrooms, perfect for a quick and satisfying dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the skillet
  • 2 tablespoons olive oil or butter Choose based on preference
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 10 oz mushrooms, sliced (button, cremini, or a mix)
  • 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 (cannellini or great northern), drained and rinsed
  • 1/2 cup vegetable or chicken broth
  • 1/2 cup heavy cream or coconut cream for dairy-free
  • 2 tablespoons grated Parmesan (optional)
  • Fresh parsley, chopped, for garnish
For serving (optional)
  • crusty bread, pasta, or rice Choose your preference for serving

Method
 

Preparation
  1. Heat olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
  2. Add the garlic and cook for 30 seconds until fragrant.
Cooking
  1. Stir in the sliced mushrooms. Season with thyme, salt, and pepper. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
  2. Add the white beans and stir to combine. Pour in the broth and let it simmer for 2–3 minutes to allow the flavors to meld.
  3. Stir in the cream and cook for another 2–3 minutes until the sauce thickens slightly. Add Parmesan if using and stir until melted and creamy.
  4. Taste and adjust the seasoning if needed. Garnish with chopped parsley before serving.

Notes

You can add spinach or kale to the skillet for extra greens. Just toss them in during the last few minutes of cooking, and they will wilt nicely into the sauce. Adjust the seasoning according to your taste. You can add more herbs or spices to match your preference.