If Creamy White Bean and Mushroom Skillet sounds like something you’d order at a cute little bistro (and pay $22 for)… good news: you can make it at home in one pan, in about the time it takes to find a matching sock. This skillet is creamy, savory, and deeply comforting—like a warm blanket, but edible and way more socially acceptable to bring to the couch.
It’s perfect for busy weeknights when you want dinner to feel special without requiring a sink full of dishes or a PhD in sauce-making.
Table of Contents
Why You’ll Love This Creamy White Bean and Mushroom Skillet
- One pan, big flavor. Your future self (the one doing dishes) will be grateful.
- Creamy without being fussy. Heavy cream makes it lush, coconut cream makes it dairy-free and still dreamy.
- Protein + fiber = actually satisfying. White beans are the quiet overachievers of the pantry.
- Flexible serving options. Spoon it over toast, pasta, rice—or eat it straight from the skillet. I’m not here to judge; I’m here to season.
Ingredients You’ll Need
Here’s what pulls this cozy masterpiece together:
- 2 tablespoons olive oil or butter
- 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, plus more to taste
- 1/4 teaspoon black pepper
- 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern)
- 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)
- Optional for serving: crusty bread, pasta, or rice
Chef Omar note: If you’ve got mushrooms and beans, you’re already 80% of the way to happiness.
How to Make Creamy White Bean and Mushroom Skillet
Step 1: Sauté the onion
Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and slightly golden. You’re building flavor from the ground up—like a delicious little foundation.
Step 2: Add garlic (briefly—no garlic tragedy today)
Stir in the minced garlic and cook for 30 seconds until fragrant. Keep it moving. Garlic burns faster than your patience on a Monday.
Step 3: Brown the mushrooms
Add the sliced mushrooms. Sprinkle in thyme (or Italian seasoning), salt, and pepper. Cook for 8–10 minutes, stirring now and then, until the mushrooms are nicely browned and have released their moisture.
Pro move: Let them sit for a minute before stirring. Mushrooms need a little alone time to brown properly.
Step 4: Add beans + broth
Stir in the white beans until everything’s cozy in the pan together. Pour in the broth and simmer for 2–3 minutes. This is where the flavors start holding hands.
Step 5: Make it creamy
Pour in the heavy cream or coconut cream and cook for 2–3 minutes, just until the sauce thickens slightly.
If using Parmesan, add it now and stir until melted and extra creamy. The skillet should look glossy, cozy, and a little bit luxurious.
Step 6: Taste + finish
Taste and adjust seasoning. Maybe it needs a pinch more salt. Maybe a little extra pepper. Trust your tongue—it’s been with you through a lot.
Garnish with fresh parsley and serve right away.
Serving Ideas That Make It Feel Like a Full Meal
This dish is a chameleon—in a good way.
- With crusty bread: Spoon it over toasted bread and pretend you’re at a wine bar.
- Over pasta: Toss with noodles for a quick creamy mushroom-bean pasta situation.
- Over rice: The sauce soaks in and becomes wildly comforting.
- As-is: Grab a bowl and go full “cozy dinner mode.”
Chef Omar’s Tips for Skillet Success
- Don’t rush the mushrooms. Browning = flavor. If they’re pale and watery, give them a few more minutes.
- Want it thicker? Simmer an extra minute or two after adding cream, or mash a few beans in the pan to naturally thicken the sauce.
- Want it brighter? A tiny squeeze of lemon at the end wakes everything up (like coffee, but for your skillet).
- Sauce looks rebellious? Don’t panic. Keep stirring and simmering—cream sauce always calms down once it settles into its role.
A Little Story From My Kitchen
This Creamy White Bean and Mushroom Skillet became a regular in my rotation after one of those “surprise, we’re hungry!” moments—friends dropped by, I had mushrooms that needed using, and a lonely can of beans in the pantry. Twenty-five minutes later, everyone was scraping the pan like it owed them money. That’s when I knew: this one’s a keeper.
FAQs About Creamy White Bean and Mushroom Skillet
Can I make Creamy White Bean and Mushroom Skillet dairy-free?
Absolutely. Use coconut cream instead of heavy cream and skip the Parmesan (or use a dairy-free alternative). It’ll still be rich and satisfying.
What mushrooms work best?
Button and cremini are great. A mix is even better. If you have fancy mushrooms, this skillet will happily accept them like VIP guests.
Can I use dried herbs instead of thyme?
Yes—Italian seasoning works beautifully here, and so does rosemary (use a little less; it’s bold).
How long does it keep in the fridge?
Store leftovers in an airtight container for 3–4 days. Reheat gently on the stove with a splash of broth to loosen the sauce.
Can I freeze it?
You can, but cream-based sauces sometimes change texture after freezing. If you plan to freeze, coconut cream tends to hold up a bit better. Thaw in the fridge and reheat slowly.
Your Next Cozy Dinner Starts Here
If you’re craving something comforting, quick, and just a little fancy without the extra work, this Creamy White Bean and Mushroom Skillet is calling your name. Make it once and you’ll start keeping mushrooms and white beans on standby like they’re part of your emergency dinner kit (which… honestly, they are).
Now grab that skillet and let’s make your kitchen smell like a five-star restaurant—without the five-star cleanup.
Keep the Cozy Vibes Going: 4 Tasty Next Clicks
- If you loved the creamy, comfort-food energy here, you’ll probably swoon for Tuscan Marry Me Butter Beans (creamy, dreamy dinner vibes)—same skillet-style coziness, different bean romance.
- Want a lighter, fresh-and-zippy side to balance your Creamy White Bean and Mushroom Skillet? Try Mediterranean Bean Salad with Feta (bright, crunchy, meal-prep friendly) for a contrast that still feels satisfying.
- If mushrooms are your love language, bookmark French Lentil and Mushroom Soup (earthy, hearty, and spoon-approved)—it’s that same savory depth, just in cozy soup form.
- Need a fast pantry win for another hectic night? Pair this recipe with Smoky Brothy Beans (big flavor, minimal effort) for a bean-forward rotation that never gets boring.
⭐ Before you go: If you made this recipe, leave a star rating and a quick review—tap your stars like this: ★★★★★ (your feedback helps other home cooks find their new favorite dinner!).
Creamy White Bean and Mushroom Skillet
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy White Bean and Mushroom Skillet is a cozy, one-pan dinner made with tender white beans, sautéed mushrooms, garlic, and a rich creamy sauce. Perfect for busy weeknights and ideal with crusty bread, pasta, or rice.
Ingredients
2 tablespoons olive oil or butter
1 small onion, finely chopped
3 cloves garlic, minced
10 oz (280 g) mushrooms, sliced (button, cremini, or mixed)
1 teaspoon dried thyme or Italian seasoning
½ teaspoon salt, or to taste
¼ teaspoon black pepper
1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
½ cup vegetable or chicken broth
½ cup heavy cream or coconut cream (dairy-free option)
2 tablespoons grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
Add the garlic and cook for about 30 seconds, until fragrant.
Stir in the mushrooms, thyme, salt, and pepper. Cook for 8–10 minutes, stirring occasionally, until mushrooms are browned and tender.
Add the white beans and pour in the broth. Simmer for 2–3 minutes to combine flavors.
Stir in the cream and cook for another 2–3 minutes until the sauce thickens slightly. Add Parmesan if using and stir until melted.
Taste and adjust seasoning. Garnish with fresh parsley and serve warm
Notes
For extra thickness, lightly mash a few beans directly in the skillet.
Coconut cream works beautifully for a dairy-free version without sacrificing richness.
Add a pinch of red pepper flakes for gentle heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 40 mg