Creamy Herbed White Bean and Mushroom Skillet
A cozy one-pan dinner with golden mushrooms and white beans simmered in a creamy herbed sauce made with oat milk and Dijon mustard. Comforting, budget-friendly, and ready in about 20 minutes.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cups sliced mushrooms (cremini or button)
- 3-4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp dried rosemary (optional)
- 1/2 tsp smoked paprika
- 1 tsp salt
- Black pepper to taste
- 2 cans white beans (cannellini or Great Northern), drained and rinsed
- 1 cup vegetable broth
- 1/2 cup unsweetened oat milk
- 1 tbsp soy sauce
- 2 tsp Dijon mustard
- 1 tbsp lemon juice
- Optional: handful spinach or kale to stir in at the end
Instructions
- 1Saute onion and mushrooms
Heat olive oil in a large skillet. Add onion and cook for 4-5 minutes until softened. Add mushrooms and a pinch of salt. Cook 7-8 minutes until golden and the moisture cooks off.
- 2Toast the herbs and spices
Add garlic, thyme, parsley, rosemary, smoked paprika, salt, and pepper. Saute 1 minute until fragrant.
- 3Simmer with beans and sauce
Stir in the white beans. Add broth, oat milk, soy sauce, and Dijon. Simmer for 5-7 minutes until thickened and glossy.
- 4Finish and serve
Add lemon juice. Taste and adjust seasoning -- this dish loves salt, pepper, and a little extra lemon. If using greens, stir them in to wilt. Serve over toasted sourdough, mashed potatoes, pasta, rice, or roasted veggies.
