Description
A quick and satisfying skillet dinner featuring caramelized mushrooms and creamy white beans, perfect for weeknight meals.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 10 oz (280g) 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
- Optional: crusty bread, pasta, or rice for serving
Instructions
- Heat olive oil or butter in a large skillet over medium heat.
- Add chopped onion and sauté for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in sliced mushrooms and season with thyme, salt, and pepper. Cook for 8–10 minutes until browned.
- Add white beans and stir to combine.
- Pour in the broth and let simmer for 2–3 minutes.
- Stir in the cream and cook for another 2–3 minutes until sauce thickens.
- Add Parmesan if using and stir until melted.
- Taste and adjust seasoning. Garnish with chopped parsley before serving.
- Serve as-is or spoon over crusty bread, pasta, or rice.
Notes
For dairy-free, use coconut cream. You can customize with herbs or finishing acids.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 30mg