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.
- 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 cannelloni beans, drained and rinsed
- 1 ½ cups baby spinach (optional)
- 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
- Boiled, steamed, mashed, or roasted potatoes
- Steamed rice (of choice)
- Pasta (of choice)
- Freshly chopped chives or parsley
- 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 cannelloni 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.
*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.
*Storage: Refrigerate and use within 5 days.