These stewed mushrooms and beans are loaded with silk chili flakes that add just the right amount of lingering heat in this easy vegetarian dinner recipe.
If you’ve been following my site for more than thirty seconds, you’ll know what I love two things: mushrooms and beans. This easy vegetarian dinner recipe combines what I love most with aromatic dry herbs and spices. It is a truly divine meal and so easy to prepare. Whether you use pre-soaked dry beans or canned beans, this dinner is sure to be a delight.
How to make stewed mushrooms and beans:
This recipe is a cinch to make and you only need two pans!
First, soak the beans if using dry beans. To cook the beans, start with shallot and celery sautéed in oil and butter (plant-based or dairy!). Next, add sliced mushrooms and cook until completely browned. Add herbs and spices, thyme, silk chili, and dry parsley. Next, add the beans and toss to coat. From there, simply add stock or water and bring to a boil. Let it simmer until the beans are tender. Depending on the variety you’re using, it might take anywhere from 30 minutes to 1 hour or more. Add stock as necessary if the broth reduces too quickly.
If using canned beans, you need to simmer for only 30 minutes.
Right before the stewed mushrooms and beans are ready to serve, prepare the topping. Heat oil and butter in a skillet and cook your favorite variety of mushrooms and nuts until browned all over about 2–4 minutes.
For the topping, I used beech mushrooms and pine nuts, but get creative and try it with:
- Any mushroom variety! Try it with cremini, shiitake, maitake, king trumpet, or chanterelles.
- Your favorite nut variety, like slivered almonds, chopped pecans, or walnuts. Pistachios would also be delicious!
- Add some color to this dish by cooking cherry tomatoes or roasted red bell peppers with the mushrooms and nuts!
Looking for more vegetarian recipes? Check my archives!
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Stewed Mushrooms and Beans
- Large pot
- Sieve or colander
- 1 pound small dry white beans or 2 15-ounce cans navy beans; soaked according to package instructions
- 2 tablespoons extra virgin olive oil
- 2 shallots peeled and diced
- 3 ribs celery with leaves trimmed and diced
- 2 tablespoons butter plant-based or dairy
- 12 ounces cremini mushrooms trimmed and thinly sliced
- 2 teaspoons silk chili flakes
- ½ teaspoon dry thyme
- ½ teaspoon dry parsley
- 6 cups water or vegetable stock plus more if needed
- Salt and pepper to taste
- Fresh parsley minced
Soak the beans (optional):
- If using dry beans, soak them according to package instructions in a large pot. Small beans may only need an hour or two of soaking time. Drain them and set them aside. Return the pot to the stovetop and wipe it out.
Cook the aromatics:
- Heat the extra virgin olive oil in the large pot over medium heat. Once hot, add the shallots and celery and cook, stirring often, until softened, about 6-7 minutes. Season lightly with salt.
Cook the mushrooms:
- Melt the butter into the shallot and celery. Once frothy, add the mushrooms. Cook for 8-10 minutes until the mushrooms release all their liquid and begin to brown and crisp up around the edges. Season with salt.
Cook the beans:
- Add the silk chili, thyme, and parsley and cook for 1 minute until fragrant. Add the soaked beans and toss to coat.
Simmer the beans:
- Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for at least 30 minutes or until the beans are tender. Small beans, like the Alubia Blanca, take around 1 hour to become tender. If using canned beans, simmer for only 30 minutes. Add more stock or water as necessary if the broth evaporates too quickly—taste and season with salt and pepper.
Cook the topping:
- Once the beans are ready to be served, prepare the topping. Heat the oil and butter in a skillet over medium heat until melted and frothy. Add the mushrooms and cook for 3 minutes until they begin to brown. Add the pine nuts and cook for an additional 2 minutes until browned. Be careful not to burn the pine nuts! Turn off the heat and season lightly with flaky sea salt.
- Ladle the cooked beans into bowls and garnish with minced parsley. Scatter the warm mushroom and pine nuts on top. Enjoy!