Mushroom Sauce Recipe With Creamy White Beans

I was in the kitchen one lazy afternoon messin around with mushrooms, white beans, garlic, and a splash of wine and before I knew it I had whipped up this creamy sauce thats like a cozy hug after one of those wild days.

Ingredients

• Mushrooms add earthy flavor and provide fiber plus natural antioxidants for health.
• White Beans offer creaminess, protein, and fiber making the sauce hearty and balanced.
• Olive Oil is a heart healthy fat that boosts richness and smooth texture in the dish.
• Garlic & Shallot add savory bite and subtle sweetness, raising the overall taste.
• Herbs (Thyme & Parsley) infuse fresh notes, delicate spice and a pop of color.
• Heavy Cream & Vegetable Broth create silky texture with tanginess that rounds out the sauce.
• Dry White Wine (Optional) adds slight acidity and aroma, balancing the creamy base perfectly.

Ingredient Quantities

• Mushrooms, sliced – 16 oz
• Canned white beans, drained and rinsed – 15 oz
• Olive oil – 2 tbsp
• Garlic cloves, minced – 3
• Shallot, finely chopped – 1 small
• Vegetable broth – 1/2 cup
• Heavy cream – 1/2 cup
• Dry white wine (optional) – 1/4 cup
• Fresh thyme, chopped or leaves – 1 tsp dried or 2 tsp fresh
• Salt – about 1/2 tsp, or to taste
• Black pepper – 1/4 tsp, or to taste
• Fresh parsley, chopped (for garnish) – 2 tbsp

How to Make this

1. Heat the olive oil in a large pan over medium heat. Add the finely chopped shallot and minced garlic. Let them cook for about 2 minutes until they soften up.

2. Toss in the sliced mushrooms and cook for 5-7 minutes, stirring often until they turn golden and tender.

3. Stir in the vegetable broth and, if you like, the dry white wine. Let the mixture simmer for 2 minutes so the flavors blend together.

4. Add the drained and rinsed white beans into the pan. Mix gently so they combine with the mushrooms.

5. Pour in the heavy cream and add the fresh thyme. Let it simmer for another 3-4 minutes to thicken up the sauce a bit.

6. Season the sauce with about 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste it and adjust if needed.

7. If you prefer a creamier, more uniform sauce, you can use a fork or mash a few of the beans directly in the pan.

8. Let the sauce cook for another 2 minutes for the flavors to settle in a bit more.

9. Remove the pan from the heat and sprinkle 2 tablespoons of chopped fresh parsley on top.

10. Serve this hearty mushroom sauce over pasta, rice, or as a delicious topping for grilled chicken. Enjoy!

Equipment Needed

1. A large pan for heating and simmering the ingredients
2. A chef’s knife for chopping the shallot and slicing the mushrooms
3. A cutting board to work on the veggies
4. Measuring spoons and cups to measure oil, broth, cream, wine, salt and pepper
5. A wooden spoon or spatula for stirring during the cooking process
6. A can opener and a colander for draining and rinsing the beans
7. A fork (or potato masher) if you decide to mash some of the beans for a creamier sauce

FAQ

• Question: Can i swap the heavy cream with something else?
  
  Answer: Yes, you can use half-and-half or even full-fat coconut milk, but it might change the taste a bit.
• Question: What if i dont have dry white wine?
  
  Answer: No worries, you can simply use a bit more vegetable broth or a splash of apple cider vinegar instead.
• Question: Can i use a different type of mushroom?
  
  Answer: Sure thing! Feel free to experiment with cremini or portobello mushrooms, but the cook time may vary slightly.
• Question: How do i make the sauce thicker if needed?
  
  Answer: If you need it thicker, just let it simmer a bit longer to reduce or you can mash some of the beans in the sauce.
• Question: Is there a way to make this recipe vegan?
  
  Answer: Yes, you can substitute the heavy cream with a plant-based cream and use olive oil in place of any dairy additions.

Mushroom Sauce Recipe With Creamy White Beans Substitutions and Variations

• If you cant find the canned white beans, try using cannellini beans instead for a similar creamy texture.
• If heavy cream is not available, you could use full-fat coconut milk or even half and half to keep it rich.
• Instead of dry white wine, mix a little extra vegetable broth with a squeeze of lemon juice to add some acidity.
• If you dont have olive oil, avocado oil works well in a pinch for that smooth flavor.

Pro Tips

1. When you cook the mushrooms, make sure they get plenty of space in the pan so they brown nicely. If you crowd them you might end up with a soggy mess instead of that tasty, caramelized flavor that really brings the dish up a notch.

2. Consider mashing a couple of the beans right in the pan when you add the cream. It gives the sauce a thicker, creamier texture and makes it feel more homestyle without much extra effort.

3. Let the wine simmer off for a bit before adding the beans. This extra step really helps to deepen the flavors and makes sure the alcohol cooks off properly, leaving behind a richer taste.

4. Season as you go and keep tasting. Sometimes the cream can mellow out the salt or spice, so add a bit here and there until you get it just right. Enjoy experimenting and making the recipe your own!