Can I use coconut milk instead of heavy cream?

Yes! Full-fat coconut milk works beautifully and still gives you that creamy texture. It will add a subtle coconut flavor, but with mushrooms, Dijon, and thyme, it stays savory.

What mushrooms work best?

Cremini and button are easy and reliable. A mix (like cremini + shiitake) adds deeper flavor if you want to get fancy without extra effort.

How do I store leftovers?

Cool completely, then store in an airtight container in the fridge for 3–4 days . Reheat gently on the stove or microwave. Add a splash of broth or cream if it thickens too much.

Can I make this ahead?

Absolutely. It reheats well, and the flavor gets even better the next day—like it had time to think about its life choices.

What can I serve with this besides bread?

Rice, quinoa, pasta, mashed potatoes, or even spooned over roasted cauliflower. It’s also great with a simple salad for something fresh and crunchy.

1 Creamy White Bean and Mushroom Skillet Bliss

Description

Creamy White Bean and Mushroom Skillet is a cozy, one-pan vegetarian dinner made with tender white beans, golden sautéed mushrooms, and a rich, herby cream sauce. It’s quick enough for busy weeknights but comforting enough to feel special. Serve with crusty bread, rice, or mashed potatoes for a satisfying meal the whole family will love.

Ingredients

Scale

Main Ingredients

2 tablespoons olive oil
12 ounces mushrooms, sliced (cremini, button, or mixed)
3 cloves garlic, minced
1 shallot or small onion, finely chopped
2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
½ cup vegetable broth

Creamy Component

½ cup heavy cream or full-fat coconut milk
1 teaspoon Dijon mustard
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
Salt and black pepper, to taste
¼ teaspoon red pepper flakes (optional)

Optional Garnishes

Fresh parsley or thyme leaves
Lemon zest or a squeeze of lemon juice
Grated Parmesan (or vegan alternative)

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Instructions

Sauté the mushrooms:
Heat olive oil in a large skillet over medium heat. Add mushrooms in a single layer. Cook undisturbed for 2–3 minutes, then stir and cook another 5–6 minutes until browned and reduced.
Add aromatics:
Stir in shallot or onion and cook for about 2 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Deglaze and add beans:
Pour in vegetable broth and scrape up any browned bits from the pan. Stir in white beans and simmer for 3–4 minutes. Mash a few beans with the back of a spoon for a thicker texture if desired.
Make it creamy:
Reduce heat to low. Stir in cream (or coconut milk), Dijon mustard, thyme, salt, and pepper. Simmer 2–3 minutes until slightly thickened. Add red pepper flakes and a splash of lemon juice if desired.
Finish and serve:
Garnish with fresh herbs, lemon zest, or Parmesan. Serve warm with crusty bread, rice, quinoa, or mashed potatoes.

Notes

Do not overcrowd the mushrooms or they will steam instead of brown.

For a thicker sauce, mash additional beans or simmer uncovered for an extra minute.

Coconut milk makes this recipe dairy-free while keeping it creamy.

Leftovers store well in the refrigerator for 3–4 days. Reheat gently with a splash of broth or cream.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 385 kcal
Sugar: 4 g
Sodium: 480 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 10 g
Protein: 13 g
Cholesterol: 40 mg