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