Kalyn's Kitchen

Mushroom Stew with Beans and Tomatoes

Mushroom Stew with Beans and Tomatoes makes a great meatless meal that’s also gluten-free; serve over rice or cauliflower rice. 

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Mushroom Stew with Beans and Tomatoes finished stew in serving dishes

This delightful Mushroom Stew with Beans and Tomatoes was delicious, easy to make, and if you left off the Parmesan it could easily be vegan. Whether you’re a strict vegetarian or someone who likes to eat meatless meals part of the time, I promise this is a delicious option!

You can eat the tasty mushroom stew over brown rice like I did, or serve over cauliflower rice if you’d like a few less carbs. And don’t skip the ground fennel, which was one of the flavors that I thought really made this interesting.

What ingredients do you need for this recipe?

  • olive oil
  • onions
  • Minced Garlic (affiliate link)
  • Dried Thyme (affiliate link)
  • ground fennel (affiliate link) seed
  • Dried Sage (affiliate link)
  • Cremini mushrooms
  • vegetable broth (see notes)
  • canned Cannellini beans
  • canned petite dice tomatoes
  • fresh parsley
  • salt and fresh ground black pepper to taste
  • freshly grated Parmesan cheese (optional, but good)


Mushroom, White Bean, and Tomato Stew with Parmesan found on KalynsKitchen.com

How to Make Mushroom Stew with Beans and Tomatoes:

(Scroll down for complete recipe with nutritional information.)

  1. Saute onions, Minced Garlic (affiliate link), and herbs until the onions are soft and starting to brown.
  2. While onions cook, wash and trim mushrooms, then cut into quarters (or sixths if the mushrooms are large.)
  3. Add mushrooms and vegetable broth to the pan with onions, cover and simmer 5-6 minutes.
  4. After mushrooms have cooked 5-6 minutes, add drained beans, tomatoes and juice, and 1/2 cup chopped parsley.
  5. Cover again and simmer 10 minutes more.
  6. Season to taste with salt and fresh ground black pepper.
  7. Serve hot, over brown rice or cauliflower rice.
  8. This is great topped with freshly-grated Parmesan cheese.

Mushroom Stew with Beans and Tomatoes thumbnail image of finished stew in serving dishes

More Meatless Main Dishes for Any Day of the Week:

Mexican Red Lentil Stew with Lime and Cilantro 
Spicy Red Lentil and Chickpea Stew 
Baked Falafel Patties with Yogurt-Tahini Sauce 

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Mushroom Stew with Beans and Tomatoes

Mushroom Stew with Beans and Tomatoes

Yield 4 servings
Prep Time 45 minutes
Total Time 45 minutes

Mushroom Stew with Beans and Tomatoes makes a great meatless meal, eat it plain or serve over rice or cauliflower rice.

Ingredients

  • 1 1/2 T olive oil
  • 2 medium onions, chopped
  • 2 tsp. minced garlic
  • 1 tsp. dried thyme
  • 1 tsp. ground fennel seed
  • pinch dried sage
  • 1 lb. Cremini mushrooms, washed, trimmed, and cut in quarters (or sixths if the mushrooms are large.)
  • 1/4 cup vegetable broth (see notes)
  • one 15 oz. can Cannellini beans, rinsed
  • one 14.5 oz. can petite diced tomatoes
  • 1/2 cup finely chopped fresh parsley (see notes)
  • salt and fresh ground black pepper to taste
  • freshly grated Parmesan cheese for serving (optional, but good)

Instructions

  1. Heat olive oil in a large heavy frying pan big enough to hold all the ingredients.
  2. Add onion, garlic, thyme, fennel (affiliate link), and sage and cook, stirring a few times, until the onions are softened and starting to brown. This will take about 8 minutes.
  3. While onions cook wash mushrooms, trim off woody stems, and cut mushrooms into quarters or sixths.
  4. When onions are slightly browned, add mushrooms and 1/4 cup vegetable stock, and let simmer covered for 5-6 minutes, until mushrooms have shrunk somewhat and released their juice. (See note about reducing the vegetable broth for best flavor.)
  5. While mushrooms cook. drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears.
  6. After mushrooms have cooked 5-6 minutes, add drained beans, tomatoes and juice from the can, and 1/2 cup chopped parsley to the pan.
  7. Cover again and simmer 10 minutes more.
  8. After 10 minutes the stew should be slightly thickened and flavors should be well-blended.
  9. Season to taste with salt and fresh ground black pepper.
  10. Serve hot, over brown rice or cauliflower rice, or just in a bowl as a meatless stew.

Notes

I think canned vegetable broth is sometimes rather flavorless, so I'd start with 1/2 cup and reduce it by simmering before adding to the recipe for more concentrated flavor. I used flat Italian parsley, but either kind will work.This is great topped with freshly-grated parmesan cheese.

I didn’t have any left to freeze, but I’m sure this freezes well if you can manage to have leftovers.

Recipe adapted slightly from Moosewood Restaurant Simple Suppers.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 244Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 711mgCarbohydrates: 38gFiber: 9gSugar: 7gProtein: 13g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Served in a bowl (without rice) this Mushroom, White Bean, and Tomato Stew would make a great meatless main dish for any phase of the original South Beach Diet. With brown rice or whole wheat noodles it would be approved for phase 2 or 3 of South Beach. You can eat this over cauliflower rice if you want fewer carbs, but it still has some carbs from the beans and the tomatoes.

Find More Recipes Like This One:
Use Stew Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    37 Comments on “Mushroom Stew with Beans and Tomatoes”

  1. This is a delicious recipe. I had crimini and shiitake mushrooms on hand and used them both. Very filling and healthy over cauliflower rice. I added the parmesan, but honestly I don't think it needs it. Quite delicious on its own.

  2. Thanks for your quick reply! I improvised and pulverized the seeds in my mini food processor. Didn't have parsley or fresh Parmesan, but the grated parm in a can did the trick in a pinch. Served over brown rice. Delicious! Even my husband scraped his plate … that's a rave review. 🙂

  3. I would try to grind it up with something hard and use the same amount. Otherwise you will have hard seeds to bite into.

  4. I don't have ground fennel, only whole fennel seed. Suggestions for how much to use??

  5. It worked for me, but you could certain take the lid off for part of the time. Maybe my stove is a bit hotter.

  6. with the cover on its way too soupy

  7. Sorry I'm a little behind on replying to comments here! Hope anyone who tries it will enjoy the recipe.

  8. Looking at this is making me hungry! I'm always looking for healthy but flavorful and hearty vegetarian meals. I want to give this one a try! Thanks 🙂

  9. Just printed this one. I'm for sure making it soon. It's still cold and rainy in N. Cal. My version will be vegan. Thanks, Kayln!

  10. looks delicious – I am all for meatless mondays – as I am vegetarian it surprises me the people need encouragement to eat meatless at least once a week but if it works to get people eating less meat then great! And there are so many great meatless recipes that it just adds so much more variety and flavours to the diet rather than narrowing it

  11. Kalyn! What a hearty looking meal!

  12. Jen, glad you liked it. And I do think turkey sausage would be a nice addition.

  13. This was delicious! I reduced it a bit longer to a thick stew and sprinkled it lavishly with freshly grated Parmesan. Thanks again, Kalyn! As a non-veg, I might add turkey sausage next time.

  14. This looks so delicious, Kalyn! What a wonderful, warm meal for spring. I love the flavors that you used, too! Thanks for sharing. I hope you have a great weekend!

  15. I love the flavor of fennel and beans together… This is my kind of dish. Unfortunately, the hubs needs his meat, although I'm getting better at doing 2 meals on occasion. This one will be mine!

  16. CJ, that sounds good to me!