Mushroom and Bean Medley
This comforting and nutritious dish combines earthy mushrooms, creamy beans, garlic, herbs, and olive oil in a rustic skillet-style medley. It’s perfect as a main vegetarian meal, a side dish, or even a warm topping for toast, grains, or salads.
Time Required:
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Servings: 4
Ingredients:
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
10 oz (280g) mushrooms (cremini, button, or mixed), sliced
1½ cups cooked white beans (e.g., cannellini or navy beans) or 1 can (drained and rinsed)
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon smoked paprika (optional)
Salt and black pepper, to taste
Juice of ½ lemon (for brightness)
2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
Saute aromatics: In a large skillet, heat olive oil over medium heat. Add onion and cook until soft and translucent (about 5 minutes).
Cook mushrooms: Add sliced mushrooms. Cook for 6–8 minutes, stirring occasionally, until they release their juices and start to brown.
Add garlic & spices: Stir in the garlic, thyme, oregano, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
Add beans: Stir in the cooked white beans. Cook for another 4–5 minutes, until everything is heated through and flavors meld.
Finish: Squeeze lemon juice over the top and give it a final stir.
Serve warm, sprinkled with fresh parsley.
Serving Suggestions:
Serve over brown rice, quinoa, or couscous
Spoon over grilled sourdough or toasted pita
Pair with grilled chicken or fish for added protein
Add to salads or grain bowls
Notes & Tips:
For extra creaminess, lightly mash some of the beans while cooking.
Add a handful of baby spinach or kale for a green boost.
Use mixed wild mushrooms for more complex flavor.
Want a spicy kick? Add a pinch of chili flakes.
Frequently Asked Questions
Q: Can I use canned mushrooms?
A: Fresh is best for texture and flavor, but drained canned mushrooms work in a pinch.
Q: What beans work best?
A: Cannellini, navy, great northern, or butter beans are all ideal. Chickpeas also work.
Q: Can I make this ahead of time?
A: Yes! It stores well for up to 3 days in the fridge and reheats beautifully.
Nutritional Information
Calories: ~190
Protein: 7g
Fat: 8g
Carbs: 22g
Fiber: 6g
Sugar: 2g
Sodium: ~280mg