When it gets dark at 4pm and it’s raining and cold outside, dinner needs to be something warm and nourishing. This recipe for a mushroom and cannellini bean stew is super simple, nutritious, and quick to make – great for an easy after-work dinner in the winter months.
This recipe is very adaptable, so feel free to use different herbs or greens (e.g. thyme, parsley, spinach). I just love the combination of mushrooms with sage and goat cheese, and the kitchen smells incredible.
Mushroom, Sage & Cannellini Bean Stew
1 Tbsp butter
1 shallot, diced
2 cloves garlic, diced
1 red chilli, diced
1 Tbsp chopped sage leaves
1 cup of chopped brown mushrooms
1 can organic cannellini beans
1 can organic mushroom soup
splash of cream or water
1 bunch of swiss chard, roughly chopped
soft goat cheese
salt & pepper
Melt butter in a pot over medium heat and add the shallots, garlic, chilli and sage. Next, add the mushrooms and the hard bottom stem parts of the chard and cook for about 10 minutes or until soft and fragrant. Add the beans, soup and splash of cream and allow to simmer for 20-30 mins. Finally, add the chard leaves to the pot and cook until wilted. Serve into bowls and top with lemon juice, a spoon of goat cheese and salt and pepper to taste. x