Creamy Garlic-Herb Mushrooms & Cannellini Beans with Sourdough

Written By Cat Pinegar

Creamy Garlic-Herb Mushrooms & Cannellini Beans with Sourdough by Cat Pinegar

Creamy cannellini beans, savory browned mushrooms, onion and garlic come together with rosemary, thyme, smoked paprika and a bright finish of lemon in this simple skillet meal.

Serve it with thick slices of toasted sourdough to scoop up the creamy garlic-herb sauce. It’s hearty enough for a meal, easy to put together, and made with simple ingredients you may already have in the kitchen.

Serves 2–3

Ingredients

  • 16 oz mushrooms, sliced or quartered

  • 1 can cannellini beans, drained and rinsed

  • 1 small onion, thinly sliced

  • 3–4 cloves garlic, minced

  • 1 tablespoon olive oil

  • 1 tablespoon butter, or additional olive oil

  • 1 teaspoon dried thyme

  • ½ teaspoon dried rosemary

  • ½ teaspoon smoked paprika

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • ½–¾ cup vegetable broth

  • ¼–½ cup heavy cream, coconut milk or cashew cream

  • Juice of ½ lemon, or to taste

  • Fresh parsley, chopped

  • Thick slices of sourdough bread

  • 1 additional garlic clove, cut in half, optional

  • Olive oil for drizzling

Instructions

Heat a large skillet over medium-high heat and add the olive oil and butter.

Add the mushrooms in an even layer and let them cook undisturbed for 2–3 minutes. Stir and continue cooking for another 4–5 minutes, until nicely browned.

Add the sliced onion and cook for about 4 minutes, until softened.

Add the garlic, thyme, rosemary, smoked paprika, salt and black pepper. Stir and cook for about 30 seconds, until fragrant.

Add the cannellini beans and ½ cup vegetable broth. Reduce the heat to medium-low and simmer uncovered for 5–7 minutes. Add a little additional broth if needed.

Stir in ¼ cup cream and add more, up to ½ cup total, depending on how creamy and saucy you would like it. Simmer for another 2–3 minutes, until the sauce thickens slightly.

Remove from the heat and add the lemon juice. Taste and adjust the salt, pepper and lemon as needed. Finish with chopped fresh parsley.

Toast thick slices of sourdough. If desired, rub the warm toast with the cut side of a fresh garlic clove and drizzle lightly with olive oil.

Serve the creamy mushrooms and cannellini beans warm with the toasted sourdough for dipping and soaking up the sauce.

Cat Pinegar https://MindFlowersHealingArts.com
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