Go Back
Print

Umami Mushroom & Beans

©JLFields JL Fields

Ingredients

  • 2 tbsp olive oil
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp finely chopped dried mushrooms optional but recommended
  • 8 oz cremini or shiitake mushrooms sliced
  • 1 tsp fresh thyme or 1/2 tsp dried
  • 1 can 15 oz white beans, drained and rinsed
  • 1 tbsp white or yellow miso
  • 1 tbsp tamari low sodium
  • 1 tbsp balsamic vinegar
  • 1/2 cup unsweetened plain almond milk or cashew milk
  • 2 tbsp nutritional yeast
  • 1 cup chopped kale or baby spinach
  • Fresh cracked black pepper
  • 2 tbsp chopped walnuts toasted (optional)

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and cook until softened, about 4–5 minutes.
  3. Stir in garlic and dried mushrooms (if using). Cook 30 seconds.
  4. Add fresh mushrooms and thyme. Allow mushrooms to cook undisturbed for several minutes to develop browning. Stir and continue cooking until deeply golden and reduced.
  5. Stir in white beans.
  6. In a small bowl, whisk miso with tamari and almond milk until smooth. Add to skillet.
  7. Simmer 5 minutes until slightly creamy and thickened.
  8. Stir in balsamic vinegar and nutritional yeast.
  9. Fold in greens and cook until wilted.
  10. Finish with black pepper and add toasted walnuts (if using).

Recipe Notes

Serve warm on its own, over quinoa, or alongside roasted vegetables.