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Quick Mushroom and White Bean Stew

Quick Mushroom and White Bean Stew
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 2 tablespoons olive oil
  • 1 pound white button mushrooms, sliced (about 5 cups)
  • 1 cup Chopped onion
  • 1 teaspoon minced garlic
  • 3/4 teaspoon dried thyme, crushed
  • 2 cans (13-3/4 ounces each) ready-to-serve vegetable broth
  • 1 can (14-1/2 ounces) stewed tomatoes, cut into bit-sized pieces
  • 1/4 cup Dry white wine
  • 2 cans (15 ounces each) white (cannellini) beans, drained



1 n a Dutch oven or large saucepot, heat oil until hot.

2 Add mushrooms, onion, garlic and thyme; cook and stir until onion is very tender and mushrooms are slightly golden, about 7 minutes.

3 Add chicken broth, tomatoes with their liquid, and wine; bring to a boil; cover and simmer to blend flavors, about 15 minutes.

4 In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans; heat until hot.

5 Serve immediately with a mound of steamed rice, if desired.


Photo and Recipe Courtesy of Mushroom Council and