Cozy White Bean Mushroom Stew (Vegan)

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Mushrooms, parsley, and black pepper around a bowl of white bean mushroom stew with a slice of toasted bread in it

Cozy, hearty, and comforting — what more could you ask for in a winter meal? Easy, too? You’ve got it! This 1-pot white bean and mushroom stew is all that and more.

Savory mushrooms, tender potatoes, and fiber-packed white beans combine in a creamy, dairy-free broth. It’s nourishment for the body and soul. Let’s make stew, friends!

Salt, pepper, white beans, mushrooms, almond milk, tamari, cornstarch, garlic, thyme, rosemary, onion, potatoes, vegan butter, mustard, and vegetable broth

This cozy, 1-pot stew begins with sautéing onion in vegan butter (or olive oil) to bring out its natural sweetness and infuse it with flavor. Next comes a generous amount of mushrooms (we like shiitake + cremini) for a rich mushroom flavor and hearty texture.

Dried rosemary, thyme, salt, pepper, garlic, tamari, and Dijon mustard bring this stew waves of flavor. It might sound strange at first, but TRUST the combination!

Adding cornstarch to a pot of sautéed mushrooms and herbs

Cornstarch (or flour) thickens the broth, potatoes bring comfort and nourishment, and white beans make it hearty with their protein and fiber content!

Pouring almond milk into a pot of white bean mushroom stew

All that’s left is dairy-free milk (we used almond) for creaminess and optional parsley for a fresh garnish at the end.

Parsley, mushrooms, and black pepper next to a pot of white bean mushroom stew

After simmering the mixture on the stovetop, the potatoes become tender and the flavors all meld together.

Hands holding a bowl of vegan white bean mushroom stew with a slice of toasted bread in it

We hope you LOVE this white bean mushroom stew! It’s:

Creamy
Herby
Savory
Hearty
Warming
& SO cozy!

It’s the perfect easy meal for chilly days either on its own or paired with toasted crusty bread (or gluten-free bread!). With 17 grams protein and 13 grams fiber per serving, plus plenty of comforting potatoes, this soup provides nourishment for the body and soul!

More Comforting Soups & Stews

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up shot of mushroom white bean potato stew on a fork

Cozy White Bean Mushroom Stew (Vegan)

Cozy, creamy white bean and mushroom stew with potatoes and herbs. An easy, 1-pot entrée perfect for cooler weather. Vegan, gluten-free, and SO delicious!
Author Minimalist Baker
Print
Spoon in a bowl of white bean mushroom stew with a slice of crusty bread
4.83 from 116 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 (entrée servings)
Course Soup
Cuisine Gluten-Free (optional), Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 3 Tbsp vegan butter (we like Miyoko’s // or sub olive oil)
  • 1 medium onion, diced (1 medium onion yields ~2 cups)
  • 1 lb mushrooms, sliced (1 lb yields ~7 cups // we like a mixture of shiitake and cremini)
  • 3/4 tsp dried thyme
  • 3/4 tsp dried rosemary
  • 3/4 tsp sea salt and pepper
  • 4 cloves garlic, minced
  • 2 Tbsp cornstarch (or all-purpose flour or GF blend)
  • 2 tsp tamari or soy sauce (ensure gluten-free as needed)
  • 1 Tbsp Dijon mustard
  • 3 cups vegetable broth (or store-bought // we like Pacific Foods)
  • 1 lb baby potatoes, cut into 1/2-inch cubes (1 lb yields ~3 cups)
  • 2 (15 oz.) cans white beans, drained and rinsed (we like cannellini // or sub ~3 cups homemade)
  • 2 cups dairy-free milk (plain, unsweetened // we used almond)

FOR SERVING optional

  • Fresh parsley, finely chopped

Instructions

  • Add the vegan butter to a large pot or Dutch oven and heat over medium heat. Once the butter has melted, add the onion and sauté for a few minutes. Next add mushrooms, thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes or until the mushrooms have released most of their moisture and begin to brown. Add the garlic and cook for another minute.
  • Next add the cornstarch and stir to coat the vegetables. Then add the tamari and mustard and stir again. Add the vegetable broth and potatoes and bring to a boil. Once boiling, reduce the heat and simmer (uncovered) for 15-20 minutes, or until the potatoes are tender, stirring occasionally.
  • Stir in the beans and dairy-free milk and simmer (uncovered) for another 10-15 minutes until the vegetables are tender and the stew has thickened (it will continue to thicken as it cools). Adjust for seasoning and thickness as needed, adding more tamari or salt for saltiness, mustard for acidity, or dairy-free milk to thin it slightly.
  • Serve warm and optionally garnish with parsley and a sprinkle of freshly cracked black pepper.
  • Store in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. It will thicken as it sits. To thin, add more broth, dairy-free milk, or water when you reheat.

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.
*Inspired by Cooking for Peanuts’ White Bean Mushroom Stew with Potatoes.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 403 Carbohydrates: 61.5 g Protein: 17 g Fat: 11.2 g Saturated Fat: 6.3 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1322 mg Potassium: 1440 mg Fiber: 13.1 g Sugar: 9.1 g Vitamin A: 16 IU Vitamin C: 15 mg Calcium: 339 mg Iron: 5.5 mg

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  1. Parul says

    Really lovely stew. I did a few modifications, I added miso paste to the sautéd veggies. I also added Kale towards the last 10 minutes of cooking. Since I am not vegan I used butter and milk instead of the vegan alternatives. I also added a bit of chilli flakes on top for a fiery kick to it. Loved the recipe. Very hearty and delicious.Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Paul. Thank you for the lovely review and for sharing your modifications! xo

  2. Jenny says

    Easy and delicious. I made a double batch and we’ve been eating it for quick lunches all week. I stayed pretty true to the recipe as written and it’s hearty and satisfying even for my non-vegan husband.

  3. Julie says

    This recipe was easy and delicious! I modified it by adding kale and using cow milk & butter (I’m not vegan). Will definitely make again.

  4. C Renea says

    This is one of my favorite recipes! It’s wonderful. I make it once a week (for the last two months) and eat it for lunch all week long. I don’t add the milk I didn’t have it the first time I made it and just added extra stock. I liked it so I just never added it since.

    Add in kale!!! I just add it in after turning off the heat and let it sit for about five mins. It’s amazing. DO IT!!!

  5. Christi says

    What a delicious soup! I am down here in South African, and we’re experiencing a freezing winter’s day right in the middle of summer. So, I jumped at the chance of having soup for lunch! Amazing, thank you!

  6. Ann Davis-Rowe says

    What an understatedly simple and delicious soup. We are not a veg house so made a few adjustments but holy heck, enough of a dang delight we know we can serve it to friends of all persuasions.

  7. Fenice says

    I made this with butter beans and creminis and it was such a delicious stew! I was out of potatoes, so made it without and served over brown rice. I also deglazed the pot with a generous splash of wine before adding the broth and subbed herbs de Provence for the rosemary and thyme. This is going into autumn/winter menus for its luscious, comforting qualities

  8. Mavis says

    I made this tonight for dinner. Wonderful taste and great comfort food for a fall night. I will definitely be making this, again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Mavis! it really is so lovely for fall. Thank you for sharing! xo

  9. Kelcey says

    Made this yesterday and it was absolutely delicious. I rarely leave reviews because I have a hard time following recipes exactly, but the only thing I changed in this one was adding a couple of leeks with the onion, because I had them, and using Herbs de Provence (from Stock + Spice) instead of just the herbs listed. So impressed with how good this was without wine as an ingredient, it will definitely be a regular through the winter.

  10. Dianne says

    Delicious! I took a double recipe to a church event where the alternate soup choice was someone’s homemade Chicken Noodle. This fabulous Stew had more of a soup consistency when I made it, but the pot was completely emptied (and a lot of the other soup was left in their pot)! I used shitaki and cremini mushrooms, organic corn starch and tamari so it would be V and GF, Better than Bouillon Organic Vegetable concentrate, Yukon Gold potatoes, and Great Northern beans. Several people wanted the recipe and it will definitely be part of our rotation. Thanks you!

  11. Lisa Courkamp says

    This was delicious! I amped up the garlic a bit as we love it, and I made whole wheat vegan biscuits to go with the stew. Fantastic recipe!! 💗

  12. Cynthia says

    I have made this 3 times in the past 3 weeks, I absolutely love it. I used butter beans, coconut aminos and coconut milk with a pinch of crushed red pepper, AMAZING!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’ve been enjoying it, Cynthia! Thank you for the lovely review and for sharing your modifications! xo

  13. Blythe says

    Saw this recipe and thought it looked perfect now that the weather is cooling off slightly. I made it as instructed using baby portabello and white button mushrooms. coconut aminos instead of soy, fresh rosemary I had on hand and oat milk. It was so delicious and I will be making it again for sure! I did add a tablespoon of vegan worcestershire and that was good, but not really necessary. I tasted it before adding and it was already great as is. Really yummy – thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Blythe! Thank you for the lovely review and for sharing your modifications! xo

  14. Debra P says

    I love this stew so much more than I thought I would. Easy to make, little prep work. The flavor was through the roof. Definitely recommend you try this, I know you’ll love it!

  15. Ryan E says

    Loved this recipe! We used butter beans instead of white beans, red potatoes instead of yellow (what we had in the pantry) and Pacific foods chicken bone broth instead of the vegetable broth. We also decided to throw in a carrot and some peas we had in the fridge along with a pound of shredded chicken breast (pressure cooked for 12min in an instant pot). We used Chobani Oat Milk for the cream. Delicious and so cozy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Ryan! Thank you for the lovely review and for sharing your modifications!

  16. Tina says

    Made this & it was ok. Didn’t have much flavor (I ended up adding a ton more salt, bacon on top, more herbs, etc.), so I think I’ll keep looking for a good bean stew recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry you didn’t love it, Tina! Did you make any modifications? This one is usually a favorite!

  17. Simone says

    I just made this and it is delicious. I used chestnut mushrooms so my stew is a bit darker but it tastes great!

  18. Angella Parmar says

    Really enjoyed eating this stew, perfect for autumn. I added celery for texture and flavour and kale as I felt it needed something green.

  19. Sita says

    Delicious! I just finished making this and keep sampling it as I’m storing it away. Accidentally bought double the mushrooms (crimini and shitaki) so doubled the recipe. Glad I did. I used oat milk. Followed recipe except I misread soyasauce and added 2 Tbsp not tsp. Will be freezing half for a busy night.

  20. Sydney says

    Incredible. Adding it to my fall rotation! Super yummy and filling. I did not make it vegan and topped with some sour cream and parsley. I also added some red pepper with the mushrooms for some color. Absolutely delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chloe, possibly light coconut milk! We think full-fat would contribute too much coconut flavor. 1 can should be enough. If it seems too thick, you can thin with a little water. Let us know how it goes!

  21. Kirsten says

    Wow!! This soup, can I call a thick warm and cozy pot of goodness a soup? Not sure, but I can tell you this is delicious! I added a few carrots and that was the only addition. Loved what another reviewer said about serving over rice. Will be doing that. Thanks for this recipe! I’ll be looking for more

  22. Emelda Fransch-Jonathan says

    This is a delicious hearty vegan dish in a minute. I made without yhe potatoes and served with rice.👌😋

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caitlin, possibly, but the cornstarch requires heating to a boil to get it to thicken. You may be able to get a similar effect in the slow cooker by using less broth and dairy-free milk and omitting the cornstarch, but we aren’t certain!

  23. Francita says

    Even though the temperature is 87 degrees outside, I couldn’t resist trying out this recipe I came across on Pinterest along with its photo. And let me tell you, the results were absolutely fantastic. Despite not following a vegan diet, I have a strong appreciation for the art of combining quality ingredients. I decided to put my own spin on the recipe by utilizing smoked turkey broth, along with the addition of carrots, celery, cumin, and crushed pepper. I’m now completely hooked on this dish. The stew turned out just as thick as shown in the photo. On that note, I’m curious whether the issues some people had with their stew turning out more like soup might be attributed to mistakenly using 2 teaspoons instead of tablespoons. This recipe is definitely earning a spot in my regular meal rotation. Thanks once again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it and love that you put your own spin on it! Thank you for sharing, Francita! xo

  24. Trish says

    I made this the other night, pretty much as the recipe stands. The only additions I used we’re adding an extra teaspoon of Soy and mustard and towards the end I added some miso and rainbow silverbeet. As suggested I cut down the amount of milk to one cup. It was delicious, the flavours were all so perfect together and even my hubby who’s a big meat eater loved it and came back for seconds. This is fast becoming my go to site for vegan recipes. Thank you!

  25. Allison says

    This was super delicious. I added celery and carrot to the onion step, and then at the end, blended just a bit with the hand blender to make it a bit thicker. Enjoyed and will make again for sure!

  26. Angela says

    Really enjoyed it, but my potatoes didn’t cook properly!!!! Even with extra 10 mins!
    Will definitely do again, but may precook the potatoes. Husband loved it too!.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angela, sorry to hear the potatoes didn’t cook enough, but glad you both still enjoyed the dish! Chopping the potatoes into smaller pieces should help as well.

  27. afra says

    Really lovely! ….and I am not even a soup person. I doubled the mushrooms but other than that pretty much stuck to the recipe. Reduced the salt and stirred in some miso just before serving. Heatwarming and tasty!

    • S says

      I remember roasting potato wedges (floury potatoes, not baby/waxy guys) and ribs in tomato passata (family recipe) – the ribs softened but the potatoes were rock hard. It put me off cooking potatoes in liquid for a while. I have since cooked both types of potatoes in milk (dairy and vegan) for chowder and they worked so maybe bad potatoes exist?

  28. Kathryn says

    Great dish, will be adding to my winter recipe rotation. I followed the recipe but only added 1 cup of dairy which I felt was sufficient. Added a dash more soy and plenty more mustard to suit my taste as suggested. Added a cup of peas too!
    Will definitely play around with extra veggie additions!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shannon, the milk adds creaminess and richness, but you could use water instead if you prefer.

  29. Terri says

    This stew was amazing! I made a few modifications because we are not totally vegan – used unsalted butter. Left out the milk and added some red pepper flakes. It was rich and flavorful. So filing too. Yummy!

    I am curious…I believe the recipe says that it serves 4 but it made a huge pot. What’s the serving size for this stew?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Terri, we don’t have a precise measurement in cups, but they’re definitely generous servings! Maybe 2 – 3 cups?

  30. Christian Rasnake says

    Solid soup to make with minimal ingredients. It won’t knock your socks off but its reliable and there for you in a crunch. I quite enjoyed the first time I made it- if you are cooking for one I suggest cutting down the servings. Eating these leftovers days in a row can get boring.

  31. Wesley Vaughan says

    Couple edits I made –

    -Used 1/2tbsp herbs de Provence (without lavender)
    – added some crushed red pepper flakes
    -Deglazed with a splash of white wine before adding cornstarch
    -2-3 tbsp of Dijon and extra soy sauce
    -2.5 cups of broth
    -1 cup mixture of cream and milk (not vegan)
    -heavy splash of balsamic vinegar
    -topped with a few cups of Kale for remaining 2 mins of simmer

  32. Laura says

    I make a lot of homemade soups and this is absolutely one of my favorites! It is very filling and satisfying. I make it about once every 2-3 weeks. Often I will add or subtract from a recipe, but the ingredients in this mushroom stew are perfect. I regularly enjoy your recipes. Thank you!

  33. erica says

    I was scared to make this after reading the comments b/c everyone seemed to say its too thin and very bland. I followed the directions as stated, keeping those comments in mind, and it turned out fantastic – ive never had one of her recipes let me down, not sure why this one would! I took the advice of readers and added miso (b/c miso and mushrooms….SWOON) and added some nooch b/c nooch always makes things better. I added one cup of almond milk at the end and will add more if the liquid is too absorbed. But if you cook the mushrooms down for the full 7-10 minutes you get so much flavor from the liquid, onions, miyokos, nooch, rosemary, thyme, etc….this was delicious as always!

  34. Olga says

    The best thing I’ve made since going vegan! I adjusted the recipe slightly by adding more mustard and tamari and using 1 cup of soy milk instead of 2 – the stew thickened up really well.

  35. Heather says

    This was absolutely delicious! It smelled amazing while cooking and tasted great. I could only find baby potatoes in a 1.5 pound bag and I wish I would have put all of it in as mine came out a little thinner than I was expecting. Would definitely make again.

  36. Jen Orenstein says

    I like the flavour of this stew, but it did not thicken up at all how I expected. I normally make a slurry with cornstarch, but I decided to follow the directions to add right on top of the veg, but it did not really have an effect.
    I even made a bit of slurry and added after- still no effect. Even the next day it is more like a chunky soup than a stew.
    Still tasty though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, we’re glad you enjoyed the flavors overall! Did you fully coat your veggies with the cornstarch before adding the vegetable broth? The cornstarch should activate once it’s heated!

  37. Karen Jones says

    This soup/stew is so good and it is a cozy cozy addition to my menu. My husband does not tolerate onion or garlic, I find it does not matter and is excellent without it.

  38. Abigail says

    This was the absolute best! It was so flavorful, easy to make, and hearty. It was so good that I actually rewrote it on a recipe card because I know I will be making this again and again over the cold winter months. Thank you for yet another great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Abigail! Thanks so much for the lovely review! xo

  39. Shelley says

    Delicious! I only added 1/2 cup of almond milk but added 2 tbsp plant based cream cheese (garlic and herb). For extra thickness I mashed some of the potatoes and stirred through (not that I needed to but I do like and extra thick stew!) Having it all week for lunches with broccoli.

  40. Riva Letchinger says

    I wish I’d read the comments earlier, because people are definitely right — this soup is quite underseasoned and a little too soupy. I added a lot more mustard and soy sauce, as well as some miso and garlic powder and salt and more salt. I wish I’d halved the milk, I tried to boil off as much liquid as I could but it never got too thick. Still, the bones of the recipe are good and it makes for a nice mushroom and bean soup! I added spinach, too.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Riva! So sorry this one didn’t work out for you! If the stew doesn’t cook down enough initially we could see how it could be bland. Was the mixture simmering for the full 20 minutes before adding the milk? Also if the mushrooms haven’t browned and released enough moisture they won’t add very much flavor or absorb any of the liquid. Hope this helps for next time!

  41. Amanda says

    This soup is delicious! Everyone in my family enjoyed it, including the semi-picky 8yo. And we ended up with a lot more than 4 servings. The only change I made was adding a couple of teaspoons of white wine vinegar at the end. Thank you for another wonderful recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Amanda! Thanks so much for the lovely review!

  42. Becca says

    This was the perfect healthy, hearty, warm meal for a cold winter night. I made it almost exactly as written, but my sweetheart is from the Caribbean and can never understand my Irish/Italian cooking that is largely without peppers and spice. For his sake, I added one Mexican red Chile and two serrano peppers, as well as about a 1/2 TBS of hot sauce. The flavor is extremely deep with the mustard/soy sauce; a winning combination that satisfied even my avid meat-eater (who always asks me, where is the meat?). He’s excited to eat the leftovers again tonight!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Becca!

  43. The Vegan Goddess says

    I made this yesterday and it filled up the pot and didn’t have room for a second cup of almond milk. That was just as well since it was more soupy than thick and creamy as I had expected it would turn out. It was still tasty.

    The next day it was creamier and richer after sitting in the fridge and the flavors melded together. I added a dollop of Dijon mustard and mixed it in and whoa! It’s the perfect complement for the flavor profile.

    This is one of those dishes that is even better as leftovers. Soooo good the second day!

  44. Natasha says

    I just made the soup, I have to say if you follow the recipe it will be super bland. As it was cooking along I kept trying it and I thought it lacked depth of flavour. I ended up adding a lot more salt, soy sauce and mustard. Probably double to what the recipe asked for (possibly more). I also added a bit of lemon juice, wine and sesame oil.
    Others mentioned that it isn’t thick and I agree, more of soup than a stew. It’s a good starting off recipe but I suggest playing with flavours.

    • Becca says

      I agree it is not quite thick, but more of a soup. Also – I never use dried seasonings unless I absolutely have to. I added a generous amount of fresh thyme and fresh rosemary, and that created an extremely delicious texture without having to add in a bunch of salt. Might be something to try if you make this again!

  45. Marilyn says

    Another simple yet amazingly delicious dish! Just made this exactly as written and it is so hearty and creamy but still light. Another winner I will repeat!

  46. Susan says

    This was delicious! I’m thrilled that I’ll be enjoying the leftovers for days. I’m guessing it will taste even better tomorrow. The only change I made was to add about a cup and a half of frozen peas when I added the beans and dairy-free milk. Next time I’ll add some carrots too, as another commenter suggested. This would also make an excellent filling for shepherd’s pie or pot pie!

  47. Amalia says

    This recipe was a hit for both my partner and I! We both agreed we’ll make it again many more times. I love the strong flavors from the thyme, mustard and soy sauce. It’s hearty and comforting, and perfect for meal prep.
    I followed the recipe exactly as written, except for the milk at the end. I added more veggie broth instead, but next time I plan to add plant based cream.

    • LUCIE says

      You’re right. I put in the regular Almond milk and you could taste the sugar. Thank goodness I only put a little in. Should have done the vegetable broth. Great taste though. I loved it.

  48. Leia says

    I skipped the butter/oil and sautéed the onions and mushrooms in veggie broth and miso paste. I used soy milk to make it extra creamy. Absolutely delicious!

  49. Nishith Jayaram says

    Added in a bit of chickpea miso and subbed the beans with brown lentils, cow-pea and chickpeas. Warm, comforting and healthy stew for a cold evening. Absolutely loved it!

  50. Jennifer B says

    I made this for a weeknight meal for my sister and I. It took me about the same amount of time listed above to prepare the meal. We really enjoyed the warm flavors of the stew and are looking forward to making it again.

    Thanks for another fantastic recipe!

  51. Janet Davies says

    I made this and it was amazing! I read some of the other comments and so I didn’t add all the liquid that it called for. Not sure how much I put in but I just kept adding only as much as I needed to keep it a thick stew. I wished I had a little bit of sherry to splash in it, I’ll try that next time. This is a fantastic recipe!

  52. Lora says

    This was so awesome! My husband loves his meat but when I slipped him this for dinner, he was a total convert! The only thing I changed was using a blend of mushrooms- Hen of the Wood (Maitake) mushrooms, white button, portabella and shiitake, GF flour and Chicken broth (didn’t have veggie broth).

    Total win here!!! LOVE IT!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sounds delicious, Lora! We’re so glad you both enjoyed it! Thanks so much for the lovely review. xo

  53. Ashley says

    Fantastic recipe! So tasty and my toddler loved it too! Excited to have this in our cozy food repertoire.

    One question I have: when I put the milk in, it split. This didn’t affect the flavor at all, but I’m wondering if there’s something I could do to prevent that next time? I used the original Oatly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed it, Ashley! We’re not completely sure about the milk splitting! Different dairy-free milks do have stabilizers that could react to heat. Hope this helps. xo

  54. Nika says

    I made it, and it’s going to be on a monthly rotation every fall & winter!!!!!!!
    It’s so good.
    I added a bit more soy sauce (didn’t have tamari) & mustard, as I prefer stronger flavours.
    For milk, I used unsweetened macadamia nut milk. I was really worried that it will have a sweeter taste because it naturally just does, but it worked out very well.
    For those who don’t like rosemary, I am 100% with you. I still decided to add 1 string of fresh rosemary, which I cut in half (so it’s super easy to pull out). I cooked the mushrooms with it for a little bit, but once I added other ingredients, I just took them out. It was delicious. Rosemary added a nice flavourful touch but did not overwhelm the dish what so ever. Highly recommend it!

  55. Meredith says

    Hello. I made this and left out the thyme since I didn’t have it (thought I did!). My stew was soup. I left the lid off. I used the two cups of non-dairy milk and three cups of broth. I used two tbsp of corn starch. I thought it would thicken overnight, but no luck. Any ideas on how to thicken or should I reduce the liquid?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meredith! The stew should thicken quite a bit if cooked long enough! The liquid will eventually cook down. Is it possible the the stew was cooked at a lower temperature?

  56. Jan says

    My soup was a little bit too thin. I cooked the liquid off. The taste was a bit bland so I added more mustard and miso paste to taste. I served with vegan mozzarella on top. Next serving I’ll try parmesan

  57. Jennifer Zarcone says

    I made this over the weekend. It is definitely becoming one of my household staples. It was rich and delicious and very easy to make. I may add some greens or even some carrots next time as well. Another Minimalist Baker winner! Thank you!

  58. Ovi says

    Overall this recipe was spectacular. The only concern I had was that it turned out to be slightly more soup-y than I preferred. I think I would have liked it to be a little thicker. What might you suggest I do differently next time?

    Thanks so much. FYI I use so many of your delicious recipes (almost daily!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ovi, did you happen to make any modifications? The corn starch in this recipe helps it thicken, but you could also leave the lid off/cracked and simmer to cook off some of the liquid before serving. Glad you enjoyed!

  59. Michelle Cantu says

    Excellent, warm, comfort food. Thank you🥰 I had a huge yam, used that, and 3 gold potatoes. We love it. I had some leftover Lima beans and just a small cup of rice, threw that in, instead of the white beans. Will make this again and again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad you enjoyed, Michelle. Thanks so much for the great review and for sharing your modifications!

  60. Cat says

    This was really delicious though I made some modifications based on what I had on hand. Added 1 c water, as I did not have any “milk”, and let it cook down a bit. Added 2 chopped spinach to boost fiber and nutritional content. Served with splash of sherry and it rounded the flavors beautifully. Great umami taste and really substantial. Fabulous winter meal!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks so much for the great review and for sharing your modifications, Cat. So glad you enjoyed this recipe!

  61. Lori Michaud says

    This was the most delicious stew EVER!!! I just had cremini mushrooms but it was fine, more than fine! I added a touch more mustard for my own liking. And no oil. Gave the recipe to my mom and they loved it too!

  62. Anne says

    Fabulous recipe ! Really enjoyed it and it reheats super well. I only swaps I made were for mixed beans rather than white beans as I could find any tinned ones which didn’t have sulphides and I didn’t add extra salt. Super delicious – creamy filling and hearty !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad you enjoyed this stew, Anne. Thanks so much for the lovely review and for sharing your modifications!

  63. Danielle says

    Lots of flavor and super filling! I used a mix of cremini and bella mushrooms, subbed in a can of black eyed peas with another can of cannelloni beans as that’s what I had in the kitchen.
    Great cold weather dish!

  64. Ann Dodson says

    A really nice, hearty dish! I made it as written but did parboil the potatoes as one reviewer recommended. Overall very tasty and one that I will make again!

  65. Carol Ann Shumaker says

    Another delicious recipe from MB!! Thank you! We used oat milk and added some fresh kale that wasn’t so fresh anymore. Definitely a keeper! You have the best recipes!! 😋

  66. Lynn says

    I’m thinking I’d like to use Fava beans in place of the cannellini beans.
    How do you think that would work out?

    Thank you.
    Lynn

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lynn, fava beans are sometimes a bit more dense than cannellini, but they should work well in this! Let us know how it goes!

  67. CJ says

    SO delicious! Some minor changes: used half vegan butter (love the Miyoko’s brand) and half olive oil (ran out of butter). Added a HEARTY splash (scant 1/4 cup?) of Chinese Shaoxing cooking sherry (a pantry staple if you love Asian food). Added it to the onion/mushroom mixture before diluting with broth. The sherry taste marries marvelously with the mushrooms and thyme. What a hearty, filling soup… Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kate. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  68. Rui says

    A suggestion: precook the potatoes. Boil them for 15 min, that way you don’t overcook the mushrooms or need to keep checking how much liquid they drew out and adding water to compensate. I used Chanterelles and funnel chanterelles and it came out really nice.

  69. Kitchen Rebel says

    YUM! It turned out really well even though I made a lot of adjustments because I didn’t have a few things and that’s just how I roll. I used ~2 Tbsp olive oil, only had 6 ounces of shiitake mushrooms, added 3/4 lb boneless, skinless salmon chopped into cubes (added at the same time as the beans), didn’t have Dijon so used whole grain mustard, fresh rosemary (a little more of it) because didn’t have dry, just 1/2 tsp salt because I prefer things less salty. Still so cozy and delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications! Sounds like the perfect cozy meal! xo

  70. Karen says

    This turned out delightful! I followed the easy recipe only adding spinach (because I always try to add spinach). Thank you – good comfort meal on a rainy night here.

  71. Eric says

    Looks delicious!
    1) do you think using black instead of white beans also work just as well?
    2) yukon gold potato instead of baby potatoes?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Eric! We don’t think black beans will work for this one, we like the soft texture of white beans in this soup! Yukon gold potatoes should be great. Hope this helps!

  72. Katie says

    This is so delicious and satisfying! I used sliced shiitake and white button mushrooms and I subbed 1 can great northern beans and 1 can red kidney beans. It’s beautiful with a creamy broth. I’m saving this recipe to make again! Thank you!!!

  73. Allyson C says

    I have a cup of coconut milk in my freezer. Could I substitute this for the almond milk? I don’t want the richness to overpower.

    I love minimalist baker you are truly the only recipe blog I subscribe to.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the kind words and support, Allyson! Coconut milk will definitely make this taste coconuty, but if you don’t mid that, it should work. You may need to add a bit of water to thin it out!

  74. Chana says

    Looks like a great recipe…but until I get counseling for my hang-up with white potatoes (😂) just wondering if you’d recommend either omitting completely, or maybe limiting to one potato, or another vegetable that WOULD work…or since you mentioned noodles, wondering if something gluten free like yellow lentils or artichoke noodles would work. Thanks btw for giving your whole heart and effort to bring us healthy, nourishment 🌹

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chana, the potato just adds substance! You could definitely lower it to one! We find they make the recipe filling.

  75. anonymous says

    How do you prep shiitakes mushrooms, I’ve only ever used white or chestnut mushrooms (from pictures chestnut mushrooms are cremimi mushrooms across the pond). Thank you in advance

    • anonymous says

      also any more notes on mix of shiitake to cremimi… 2/3 cremimi 1/3 shiitake was my assumption (to account for package differences)

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        That sounds like a good ratio to us! It really just depends on your flavor preferences! Hope this helps.

  76. Andrea says

    This looks so delicious. Do you think I could make this in the Instant pot (either under pressure or slow cooking as it has both functions). We are renovating our kitchen so my options are limited. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea, we haven’t tested it in the Instant Pot, but it might work to sauté and pressure cook. You may need to add more liquid (we’d suggest 1 cup water) to ensure it doesn’t get a burn warning. Then to make it thicker at the end, remove the lid, and sauté to evaporate excess liquid. We haven’t had as much luck with the slow cooking function on the Instant Pot. Let us know if you try it!

  77. Kate Stirling says

    Hi,

    I love your recipes but we are not vegan so I’m wondering if I can use dairy milk in this — wonderful looking/sounding — recipe for mushroom and white bean soup. Sometimes I use neufchâtel to add creaminess to soups and sauces but that wouldn’t add sufficient volume here.

    Thanks for the help!
    Kate

    • wildbill says

      Neufchâtel is a good idea….happy you mentioned that. I am not vegetarian either but plan to make this after my next market run. Seems easy but with a terrific flavor profile.

  78. Alexandra Brandt says

    I don’t really care for the blandness of potatoes and tend to sub celeriac or turnips when the option arises. Do you think either of those flavor profiles would work in this case? I also have a lot of bulk winter carrots, would those be too sweet in this dish?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alexandra! You could try either one, but we wouldn’t recommend substituting the potatoes. There are a lot of other strong flavors in this dish, the potatoes are really just there for substance. However, you could cook pasta or noodles and add them in just before serving if you prefer! Hope this helps. xo