Mushrooms are usually something that is popular in the spring, but fall is an excellent time for mushroom recipes. Ginny came up with this mushroom and white bean stew recipe and it was delicious! It’s a really simple recipe and the ingredient list won’t tax your wallet either.
You may get a whim to go out and pick some wild mushrooms from the woods. While this may be a fun activity for a fall afternoon, it’s not the best idea for a soup. There are many poisonous mushrooms all around and some that make elephants dance on your bed. I prefer to stick to store bought varieties like these beautiful shiitakes and oyster mushrooms to make recipes like this mushroom and white bean stew. These shiitakes came from a local source called Sweden Creek Farm right here in Northwest Arkansas.
It’s hard for me to find vegetable based recipes that will stay with me. Using the broth along with a generous amount of mushrooms and white beans created plenty of satisfying flavors and we had leftovers for several meals. I only used one medium onion, but you could add another for some extra savory goodness.
Lots of recipes with cooked onions in the base will say to cook them for a few minutes. This may succeed in taming down the bite and crunch of the onions, but it’s hard to beat the texture and flavor you get by cooking the onions down for at least fifteen minutes. If you go this route, make sure to watch the heat. The onions will burn and stick to the pan if you get them too hot.
The trick with this stew is to make sure you blend the broth really well before adding the sautéed mushrooms and white beans. To make it thicker, you can blend some of the beans. Start with a small amount and increase to get the right consistency.
Mushrooms are a great choice if you are leaving out meat because they contain a lot of the nutrients that you usually only get in meat. Also, I recently read they are a great food to eat to prevent vascular dementia. I’m already pretty forgetful, so that’s pretty important for me. Now what was I saying???
Fresh oregano and rosemary go very well in this recipe, but dried herbs are also nice if you do not have fresh ones. Thyme, sage and marjoram would make nice additions to these. Just remember that the dried versions are more concentrated that the fresh herbs so start with less and work your way up slowly.
Mushroom And White Bean StewCourse: MainCuisine: SoupsDifficulty: Easy
3 medium onions, sliced thin
15 oz. mushrooms, sliced thin
32 oz. chicken broth
1 Tbsp. minced garlic
3 -15 oz. cans white beans, drained
juice of one lemon
1.5 Tbsp. salt
1 tsp black pepper
4-5 sprigs chopped fresh oregano
4-5 sprigs chopped fresh rosemary
- Heat olive oil in a Dutch oven over medium high heat. Cook onions for about 15 minutes or until reduced and golden brown.
- Add garlic to onions and cook for 2-3 minutes more. Add broth, lemon juice, salt and pepper. Blend this mixture well with an immersion blender in a regular blender.
- In a separate pan, add about one tablespoon of oil and sauté mushrooms over medium high heat for 7-8 minutes or until they reduce in size and darken. Remove from heat.
- Turn heat down on broth mixture and add sautéed mushrooms, white beans, oregano and rosemary. For a thicker base, blend some of the white beans until correct consistency is reached.
- This recipe used shiitake and oyster mushrooms. However, most mushrooms will work as long as you cook them before placing in the stew. This helps them release their moisture and yields a nice firm texture.