Creamy Mushroom, Leek & White Bean Skillet
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A thick, creamy dish using natural cooking techniques and cornstarch for rich texture without dairy.

Ingredients
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**Beans**

- 450g dried white beans (navy or cannellini)
- Water for soaking and cooking
- 1 bay leaf

**Main Ingredients**

- 700g mixed mushrooms, sliced
- 400g leeks (2-3 medium), white and light green parts only
- 20g garlic (4 cloves), minced
- 30g olive oil (2 tablespoons)

**Thickening Components**

- 20g cornstarch (about 2.5 tablespoons)
- 120ml no-salt vegetable stock, cold
- Reserved bean cooking liquid as needed

**Seasonings**

- 2 sprigs fresh thyme
- 15g nutritional yeast (1 tablespoon)
- 15ml balsamic vinegar (1 tablespoon)
- Fresh ground black pepper to taste
- Optional: 15g fresh parsley, chopped

Method
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1. **Prepare Beans** (Start Day Before)

   - Soak beans for 24 hours
   - Cook 1-1.5 hours until very tender
   - Reserve 2 cups cooking liquid

2. **Prepare Vegetables**

   - Clean leeks thoroughly
   - Clean and slice mushrooms
   - Mince garlic

3. **Make Cornstarch Slurry**

   - Whisk cornstarch with cold vegetable stock

4. **Cook Vegetables**

   - Heat olive oil over medium heat
   - Cook leeks and garlic until soft (5-7 minutes)
   - Add mushrooms, cook until golden (8-10 minutes)
   - Add thyme sprigs

5. **Create Sauce**

   - Add balsamic vinegar, scrape up browned bits
   - Pour in cornstarch slurry while stirring constantly
   - Cook 2-3 minutes until thickened

6. **Finish Dish**

   - Add cooked beans
   - Stir in nutritional yeast
   - Add black pepper to taste
   - Remove thyme sprigs
   - Garnish with parsley if using

Notes
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- Makes 6-8 servings
- Store in refrigerator for up to 4 days
- Reheat gently over medium-low heat