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  • Hearty Bean & Mushroom Stew
Hearty Bean & Mushroom Stew

Hearty Bean & Mushroom Stew

Brought to you by: OcadoLife
    4 serving
4.8 4 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Using tinned steamed beans adds even more flavour to this tasty, comforting stew.
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  • 200g white mushrooms, sliced
  • 500ml vegetable stock
  • 1 carrot, peeled and grated
  • 1 stick celery, peeled and grated
  • 4 fresh bay leaves
  • 1 red onion, peeled and finely chopped
  • 300g tinned cannellini beans
  • 2 tbsp olive oil
  • 200g chestnut mushrooms, sliced
  • 2 cloves garlic, peeled and chopped
  • 300g tinned borlotti beans
  • 20g fresh sage
  • 31g fresh parsley, leaves finely chopped
  • 4 slices crusty bread, to serve


Step 1

In a large heavy-based frying pan, sauté the onion, carrot and celery with the bay leaves and oil on a low heat for 5 mins.

Step 2

Add all the mushrooms to the pan with the garlic and a little seasoning, turn the heat up and fry for 5 mins. You will need to stir them a few times.

Step 3

Now add the stock, sage and beans, bring to the boil then turn down and simmer for 15 mins.

Step 4

Turn the heat off and take out the sage and bay leaves. Scatter the parsley leaves over with a good lug of extra virgin olive oil. Season to taste and serve with crusty bread.

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