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Creamy White Bean and Mushroom Skillet Dinner

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A comforting and nourishing gluten-free dish featuring creamy white beans, sautéed mushrooms, and fresh spinach in a silky sauce.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1 cup fresh spinach, roughly chopped
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion and sauté for about 4-5 minutes, until it becomes translucent.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the sliced mushrooms to the skillet and cook for approximately 5-7 minutes, until they are browned and have released their moisture.
  5. Sprinkle in the dried thyme, dried rosemary, and red pepper flakes (if using), and stir to combine.
  6. Add the rinsed white beans to the skillet, followed by the vegetable broth. Stir well and bring the mixture to a simmer.
  7. Once simmering, reduce the heat to low and pour in the heavy cream, stirring until fully combined and the mixture is creamy.
  8. Fold in the chopped spinach and cook for an additional 2-3 minutes, until the spinach is wilted and the dish is heated through.
  9. Season with salt and pepper to taste.
  10. Serve hot, garnished with fresh parsley and sprinkle with grated Parmesan cheese if desired.

Equipment

Notes

Ensure that all ingredients used are certified gluten-free to avoid cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/white-bean-and-mushroom-skillet/