Creamy Mushroom, Leek & White Bean Skillet

A thick, creamy dish using natural cooking techniques and cornstarch for rich texture without dairy.

Ingredients

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

  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

  • Makes 6-8 servings

  • Store in refrigerator for up to 4 days

  • Reheat gently over medium-low heat