White Bean, Potato and Mushroom Stew

3 Tbsp butter
1 medium onion, diced (1 medium onion yields ~2 cups)
1 lb mushrooms, sliced (1 lb yields ~7 cups // we like a mixture of shiitake and cremini)
3/4 tsp dried thyme
3/4 tsp dried rosemary
3/4 tsp sea salt and pepper
4 cloves garlic, minced
2 Tbsp cornstarch (or flour)
2 tsp tamari or soy sauce (ensure gluten-free as needed)
1 Tbsp Dijon mustard (go heavy on this)
3 cups vegetable broth
1 lb baby potatoes, cut into 1/2-inch cubes (1 lb yields ~3 cups)
2 (15 oz.) cans white beans, drained and rinsed (we like cannellini)
2 cups whole milk

Add the vegan butter to a large pot or Dutch oven and heat over medium heat. Once the butter has melted, add the onion and sauté for a few minutes. Next add mushrooms, thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes or until the mushrooms have released most of their moisture and begin to brown. Add the garlic and cook for another minute.
Next add the cornstarch, tamari, and mustard. Stir to coat the vegetables. Add the vegetable broth and potatoes and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender, stirring occasionally.
Stir in the beans and dairy-free milk and simmer for another 10-15 minutes until the stew has thickened and the vegetables are tender. Adjust for seasoning and thickness as needed, adding more tamari or salt for saltiness, mustard for acidity, or dairy-free milk to thin it slightly.
Serve warm and optionally garnish with parsley and a sprinkle of freshly cracked black pepper.
Store in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. It will thicken as it sits. To thin, add more broth, dairy-free milk, or water when you reheat.

Serves 4

Original source: https://minimalistbaker.com/cozy-white-bean-mushroom-stew-vegan/#wprm-recipe-container-104853

Tags: #instantpot #soup #vegetarian #standout