Mushroom, Cannellini, and Tomato Stew

16 Dec

mushroom cannelini and tomato stew

Does this stew today look a little extra appealing? That’s because I was lucky enough to be the recipient of a digital SLR camera as a holiday present from my boyfriend and parents (aw, they collaborated!). Hopefully this means I’ll be better able to represent my food from here on out, starting with this hearty stew.

Filling, delicious, and simple to make, this stew is filled with satisfying chunks of mushroom and white beans. I changed up the spicing from the original recipe, opting to go for a hefty dose of smoked paprika (one of my favorite spices) as I find the smoky flavor is a great complement to the fresh parsley. I was surprised at how much some freshly grated gruyere (parmesan would work also) helped to elevate the whole dish (although it is still quite tasty without for a vegan option). I’m looking forward to adapting this stew in the future – using different spices or herbs, adding fresh ginger, or, for a meatier option, tossing in some sliced sausage.

Mushroom, Cannellini, and Tomato Stew (adapted from Kalyn’s Kitchen)
Yield: 4 servings


  • 1 Tbsp olive oil
  • 2 onions, sliced
  • 12 ounces cremini mushrooms, cut into chunks
  • 2 – 3 cloves garlic, minced
  • 1/2 Tbsp smoked paprika
  • 1/2 cup stock
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1/2 cup chopped parsley
  • salt, to taste
  • gruyere or parmesan cheese, grated


  1. In a large pot or sautee pan, heat 1 Tbsp olive oil over medium heat, then sautee 2 onions, sliced until translucent and starting to brown, about 10 – 15 minutes.
  2. Add 12 ounces cremini mushrooms, cut into chunks, and sautee until they release and then reabsorb their juices, about 10 – 15 minutes.
  3. Add 2 – 3 cloves garlic, minced and 1/2 Tbsp smoked paprika, and sautee until fragrant, about 30 seconds.
  4. Add 1/2 cup stock, 1 (15 ounce) can diced tomatoes, and 1 (15 ounce) can cannellini beans, drained and rinsed. Bring to a boil, then lower heat and let simmer covered for 10 minutes.
  5. Stir in 1/2 cup chopped parsley, taste, and add salt, to taste. Serve topped with gruyere or parmesan cheese, grated.

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