Guest Post: Roasted Garlic, Mushroom and White Bean Stew by Living Lou
We have a guest in the kitchen! I’m so excited to welcome Louisa of Living Lou back into our kitchen. She’s with us today, sharing a warming dish that brings fall comfort to life in a flavourful, steamy stew.
I’m so glad to be back on the Mushrooms Canada blog today with a flavourful, comforting and healthy roasted garlic, mushroom and white bean stew! I’m Louisa from Living Lou and I am passionate about leading a healthy lifestyle and inspiring others to follow suit with the simple, fresh and flavourful recipes.
October is without a doubt one of my favourite months of the year for cooking. I love hearty soups and stews, braises and roasts. I find that food develops such intense flavour when it’s simmered on the stove-top or roasted in the oven. For this vegetarian stew, I combined roasting and simmering for a vegetarian stew that is loaded with so many levels of flavour.
It all starts with a hot oven. A head of garlic is wrapped in foil and roasted for 30 minutes while you prepare the other ingredients. Roasted garlic is one of the most delicious ingredients on the planet; roasting mellows the pungency of the bulb as the sugars caramelize. Once you know the magic of roasted garlic, you will be adding it to everything. Along with the roasted garlic, this stew gets some creaminess from white beans and is flavoured with white wine and rosemary. All of these ingredients pair so beautifully with the white button mushrooms, but you could definitely use crimini mushrooms in this recipe as well.
This stew is a favourite Sunday meal because it isn’t a dish that cooks up in 20 minutes, it’s a little bit more time consuming, but it also makes a pretty big batch which means you can bring leftovers for lunches throughout the week. Any dish that I can make that will last for more than one meal is a winner in my eyes!
Roasted Garlic, Mushroom and White Bean Stew
1 head of garlic
7 tsp olive oil, divided
½ tsp salt, divided
1 onion, chopped
2 carrots, diced
2 lbs (907g) white button mushrooms, quartered
½ cup white wine
2 19-oz cans white beans, drained and rinsed
1 900mL carton of vegetable broth (4 cups)
2 springs rosemary
1. Preheat oven to 400F. Slice the top off the head of garlic (keeping the root intact), drizzle with 1 tsp of olive oil and sprinkle with ¼ tsp of salt. Wrap in foil and roast for 30 minutes, carefully remove from oven and let cool completely.
2. Meanwhile, heat a large pot over medium heat. Add remaining 2 tbsp of olive oil. Add onion, cook, stirring frequently for 3 minutes. Add carrots and cook another 5 minutes. Add mushrooms and remaining salt, cook, stirring occasionally for another 5 minutes. Add white wine, cook another minute, scraping any brown bits off the bottom of the pan. Add white beans, vegetable broth and rosemary, squeeze roasted garlic directly into the pot (be careful not to include any of the peel).
3. Bring to a boil, reduce heat to low and simmer, partially covered for 20 minutes. Beans will begin to break down, but to help thicken the stew, press the beans against the side of the pot using a wooden spoon. Remove rosemary stems and serve.
With cooler fall weather on its way, this is a wonderful recipe to have on hand, especially when planning for a busy week. Another big thank you to Lou for sharing her inspired recipes!!