Best White Bean And Mushroom Stew Recipes

White Bean and Mushroom Stew image

Provided by Martha Stewart

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, chopped
1 stalk celery, diced
1 carrot, peeled and diced
1 pound cremini mushrooms, quartered
1/2 cup white wine
1 (28-ounce) can whole tomatoes, pureed in a blender
1 sprig fresh rosemary
2 cups cooked white beans (equivalent to one 16-ounce can), drained
Coarse salt and freshly ground pepper

Steps:

Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until tender, about 8 minutes. Increase heat to medium-high, add mushrooms, and cook until softened, 5 to 7 minutes.
Deglaze with wine, scraping up any brown bits with a wooden spoon.
Add tomatoes, rosemary, beans, and 1/2 cup water. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Serve with a drizzle of oil.

Nutrition Facts : Calories 195 g, Fat 5 g, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, Sodium 212 g

Quick Provencal Mushroom and White Bean Stew image

Provided by justcallmetoni

Categories Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 lb fresh white mushroom (about 5 cups, sliced)
1 cup chopped onion
1 teaspoon garlic, minced
1 teaspoon herbes de provence
2 (13 ounce) cans vegetable broth
1 (14 1/2 ounce) can diced tomatoes
1/4 cup dry white wine
2 (15 ounce) cans cannellini beans, rinsed & drained

Steps:

Heat oil in a large soup pot over medium-high heat.
Add mushrooms, onion, garlic, and herbe de Provence, and cook and stir until onion is very tender and mushrooms are slightly golden, about 8 minutes.
Add vegetable broth, tomatoes (including liquid), and wine.
Bring to a boil, reduce heat, cover, and simmer to blend flavors, about 15 minutes.
In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans and heat until hot, about 8 minutes.
Serve immediately.

Nutrition Facts : Calories 407.1, Fat 4.7, SaturatedFat 0.8, Sodium 243.6, Carbohydrate 68.2, Fiber 16.5, Sugar 8.3, Protein 25.4

WHITE BEAN AND MUSHROOM STEW image

Yield 4 People

Number Of Ingredients 10

2 TBSP Olive Oil
1 onion, chopped
1 stalk celery, diced
1 carrot, peeled and diced
1 lb cremini mushrooms, quartered
1/2 cup white wine
1 28 oz can whole tomatoes, pureed in a blender
1 sprig fresh rosemary
2 cups cooked white beans
Coarse salt and freshly ground pepper

Steps:

1. Heat oil in a medium pot over medium heat. Cook onion, celery and carrot until tender, about 8 minutes. Increase heat to medium-high, add mushrooms and cook until softened about 5 - 7 minutes. 2. Deglaze with white wine scraping up any brown bits. 3. Add tomatoes, rosemary, beans and 1/2 cup water. Bring to boil, reduce heat and simmer until slightly thickened about 15 minutes. Season with salt and pepper.