These crazy good sautéed mushrooms and beans are bursting with amazing flavor and bathed in a rich gravy boasting tangy Dijon mustard deliciousness that will treat your taste buds. Hearty, creamy, and bold, this Dijon Gravy with Mushrooms and Beans is pure comfort food in a flash. Serve over your favorite starches like potatoes, rice, or pasta. This dish goes with just about anything, making it this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.
Hi there, Ameera here!
This week’s Whip It Up Wednesday is our delicious Dijon Gravy with Mushrooms and Beans. In just 20 minutes you can prepare this delicious dish to put in your favorite veggie bowl, over potatoes, rice, or pasta. Tangy, and full of Dijon mustardy flavor, it’s a burst of flavor that is sure to make the whole family happy campers.
Whip it up Wednesday
As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less. This recipe can be made in about 20 minutes which really helps speed things up in the kitchen.
Dijon Mustard Lovers
If you love Dijon mustard and mushrooms, then this dish is right up your alley. We love this quick and easy dish for something to pull together on a busy week night when things get a little crazy and you need to get something on the table fast.
It really makes for a healthy lunch or dinner in no time flat. Add some steamed rice, mashed potatoes, or pasta, plus, some of your favorite beans or veggies, and you have a delightful bowl of yumminess!
Versatile and comforting – what’s not to love?
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Whole Food Plant Based
This healthy, vegan, oil-free French Mushrooms and Beans with Dijon Sauce dish hits all the high notes for deliciousness; tangy, savory, and bursting with umami flavor, everything you could ever want in a fabulous WFPB dish. Give it a try today. It is crazy awesome!
We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!
If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
For more quick dinners Ideas
- Veggie Lo Mein
- Buffalo Veggies
- Tex-Mex Pasta Salad
- Spicy Honey Garlic Stir Fry
- Fast and Easy Romesco Sauce
- Spicy Pineapple Chickpea Tacos
Products Used:
- Ceramic/enamel lined Dutch oven/skillet or similar large stock pot
Dijon Gravy with Mushrooms and Beans
- Prep Time: 8 Minutes
- Cook Time: 12 Minutes
- Total Time: 20 Minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: French
Description
These crazy good sautéed mushrooms and beans are bursting with amazing flavor and bathed in a rich gravy boasting tangy Dijon mustard deliciousness that will treat your taste buds. Hearty, creamy, and bold, this Dijon Gravy with Mushrooms and Beans is pure comfort food in a flash. Serve over your favorite starches like potatoes, rice, or pasta. This dish goes with just about anything, making it this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.
Ingredients
- 8 oz. cremini mushrooms (or white button), sliced
- 1 Tablespoon low sodium tamari
- ½ cup red onion, minced
- 1 Tablespoon minced garlic
- 1 ¼ teaspoon GF flour (or thickener of choice) *
- 1/3 cup vegan white wine *
- ½ cup water (or broth)
- ½ cup vegetable broth *
- 2 teaspoons white miso *
- 2 to 4 teaspoons Dijon mustard (+/-) *
- 1 – 15 oz. can cannellini beans, drained and rinsed
- 1 ½ cups baby spinach (optional)
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried crushed thyme leaves *
- 1 ¼ teaspoon ground mustard powder
- ½ teaspoon sea salt (+/- to taste) *
- ¼ teaspoon black pepper
Optional Ingredients:
- Boiled, steamed, mashed, or roasted potatoes
- Steamed rice (of choice)
- Pasta (of choice)
Toppings:
- Freshly chopped chives or parsley
Instructions
- Place the Spice/Herb Ingredients into a small bowl, whisk together, set aside.
- In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the sliced mushrooms and tamari, sauté over medium heat for 3 to 5 minutes or so just to allow the mushrooms to release some of their water. Then add the minced red onions, sauté over medium heat for several minutes; add the minced garlic, sauté for 30 seconds. Next sprinkle the flour over the onions, garlic, and mushrooms and sauté for a few minutes, stirring constantly.
- Add in the white wine and sauté to allow the alcohol to evaporate/reduce, then immediately add the water, veggie broth, miso, Dijon mustard, and the Spice/Herb mix, stir well to combine.
- Add the cannellini beans and baby spinach, stir just until the cannelloni beans and spinach are heated through, about 2 to 3 minutes.
- Serve immediately over your favorite potato, rice, or pasta, topped with chopped chives.
Notes
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. If you are going to live the Whole Food Plant Based lifestyle, then you will quickly find that miso is your friend.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Gluten Free Flour: We used Bob’s Red Mill Gluten Free All Purpose Baking Flour.
*White Wine: We used Vegan Sovereign Blanc White Wine, or any vegan dry white wine will work equally well. It adds dimension. The alcohol burns off and you are left with this beautiful nuance of flavor. You do not have to add the white wine, you can try using vegetable broth as a substitute (we have not tried this), and you may need to ramp up the flavors if you leave out the wine out.
*Dijon Mustard: If you love the flavor of Dijon mustard, then use the higher amount, if unsure, start on the lower end and increase as desired.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. If using a brand other than Pacific that has a mild/mellow flavor, you may wish to use 2 ½ cups broth and ½ cup water.
*Dried Crushed Thyme Leaves: We use Penzeys French Thyme. It has amazing flavor. If you can’t find dried thyme leaves, you can use ground thyme, but use half the amount.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4
*Storage: Refrigerate and use within 5 days.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
This is a fantastic recipe!
You hit the spot every time!
Wish I could make it lower sodium.
Hi there Bob 🙂
Awesome! We are so thrilled that you enjoyed this recipe! We recommend using cronometer app for adjusting ingredients/products to help create a sodium amount you desire. Dr. Greger does note in his cookbook that “…in the case of miso the anticarcinogentic and antihypertensive benefits of soy may be enough to counter the effects of the salt.” Thank you so much for your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
Lovely recipe! As a sober alcoholic since July 6, 1994, I do have a request: please do not say that the alcohol burns off. Studies have proven that this is not completely true. I choose not to eat anything that is made with alcohol for this reason. I appreciate the suggested swap, and I will definitely give it a try!
Hi there Sherri 🙂 Thank you so much for your kind words about this recipe. First, we would like to acknowledge and commend you on your sobriety. We use the term “burns off” to describe the specific cooking technique, which is a common cooking terminology, as opposed to a recipe where the alcohol is not cooked at all and the alcohol is still remaining in the recipe. We completely understand not wanting to use alcohol in dish and also the flavor can be a trigger for some when they use it. We hope you give this recipe a try without… Read more »
Another trifecta: nutritious, delicious, and easy to make. I love so many types of WFPB dishes, but sometimes I just crave something simple and very veggie-centric, without noodles, bread, pasta, etc. This was perfection for both dinner and for breakfast. Served it over roasted blue small potatoes. The flavor was absolutely perfect.
Hi there Ellen 🙂
Yipppy!!! We are so happy this dish hit the trifecta!!! We are always so excited to hear from you sweet Ellen! Thank you so much for giving this dish a try and we are so thrilled that you enjoyed it! Thank you so much for taking the time to write such wonderful feedback! We truly appreciate you! *HUGS*
-Ameera and Robin 🙂
The potatoes in your photos look like they have a little extra love than just roasting. What did you do to them? They look scrumptious!
Hi there Kristina 🙂
Thank you so much for your kind words! We tossed those potatoes in a little garlic power, onion powder, sweet paprika, a sprinkle of sea salt and pepper and just a little cornmeal. We have had a lot of reader ask about these potatoes; we wish we measured out the ingredients, but we quickly sprinkled, tossed, and baked. Hope this helps and in the future, we will have to measure it all out and create a blog post.
-Ameera and Robin 🙂
absolutely excellent…I didn’t have mustard powered but it still tasted fabulous. I am curious what is coated on your potatoes in the pictures.
Hi there Renee 🙂
We sincerely apologize for the late response as Monkey has been on maternity leave and we are now just being able to address comments – thank you for your patience.
We are SUPER excited that you enjoyed this recipe! We appreciate your awesome feedback. We have had a lot of reader ask about these potatoes; we wish we measured out the ingredients, but we quickly sprinkled with garlic powder, onion powder, paprika, salt, pepper, and a little cornmeal, tossed, and baked.
-Ameera and Robin 🙂
How do you make those roasted potatoes like in the picture? They look amazing!
Hi there Courtney 🙂
Thank you so much for your kind words! We tossed the potatoes in a little garlic power, onion powder, sweet paprika, a sprinkle of sea salt and pepper and just a little cornmeal. We have had a lot of reader ask about these potatoes; we wish we measured out the ingredients, but we quickly sprinkled, tossed, and baked until tender. Hope this helps and in the future, we will have to measure it all out and create a blog post.
-Ameera and Robin 🙂
This recipe has simple ingredients but sophisticated flavours. I would make this to impress company, it’s that good.
Hi there Debbie,
YAYYY!!! We are thrilled that you gave this recipe a try and enjoyed it! Thank you so much for taking time to leave us a fantastic review.
-Ameera and Robin
Incredible recipe! Thank you! And super unique and inventive. I love Dijon so I put a bunch in! I didn’t add any water or broth because the mushrooms and the greens gave off so much water, and plus I like it thicker, but otherwise it was spot on! Thank you!
Hi there Chris,
YAYYYY!!! We are thrilled that you enjoyed this recipe. Thank you so much for leaving us a fantastic review.
-Ameera and Robin