Creamy Mushroom & White Bean Skillet
A hearty, pescatarian-friendly skillet with creamy mushrooms and white beans.
- Prep Time: 10 min
- Cook Time: 15 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 tbsp olive oil
- ½ small onion, chopped
- 1 ½ garlic cloves, minced
- 8 oz sliced mushrooms (button or cremini)
- ½ can (15 oz) white beans, drained and rinsed
- ½ 1/2 cup vegetable broth
- ½ 1/2 cup heavy cream
- ½ tsp thyme
- ½ 1/2 tsp black pepper
- ½ Salt to taste
- 1 tbsp chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté onion and garlic 2-3 minutes until fragrant.
- Add mushrooms; cook, stirring occasionally, until browned (about 5 min).
- Stir in white beans, vegetable broth, thyme, salt, and pepper.
- Simmer 5 minutes; add heavy cream, cook until slightly thickened (2-3 min).
- Garnish with parsley and serve hot.
Chef’s Pro Tips
- Use a variety of mushrooms for more depth.
- Serve over rice, polenta, or crusty bread for a filling meal.
Nutritional Estimates
Per serving · 2 servings total
| calories | 290 |
|---|---|
| protein | 11g |
| carbohydrates | 25g |
| fat | 17g |
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