White beans and browned mushrooms create a satisfying skillet dinner with a light herb sauce thickened by mashed beans.

Equipment

• 12-inch skillet
• Wooden spoon
• Potato masher

Ingredients

• 2 tablespoons olive oil divided
• 12 oz / 340 g mushrooms sliced
• 1 onion diced
• 3 garlic cloves minced
• 2 cans cannellini beans, 15 oz / 425 g each, rinsed
• 1 cup / 240 ml low-sodium broth
• 1 teaspoon thyme
• 2 cups / 60 g spinach
• 1 tablespoon lemon juice
• ½ teaspoon salt, pepper

Preparation

• Dry mushrooms thoroughly.
• Mash ½ cup beans with ¼ cup broth.

Step-by-step directions

1. Heat 1 tablespoon oil over medium-high; brown half mushrooms without crowding, then repeat.
2. Lower heat, add remaining oil and onion; cook 5 minutes.
3. Add garlic and thyme 30 seconds.
4. Stir in whole beans, mashed beans, and broth; simmer 8 minutes.
5. Return mushrooms, add spinach 1 minute, then lemon, salt, and pepper.

How to tell it is ready

Sauce lightly coats beans and mushrooms retain browned edges.

Substitutions and variations

• Use chickpeas for a firmer texture.
• Add unsweetened oat cream for extra richness.
• Use kale simmered 4 minutes instead of spinach.

Common problems

• Pale mushrooms: pan was crowded.
• Thin sauce: insufficient beans were mashed.
• Gluey sauce: mixture boiled too hard after thickening.

Allergen and safety notes

Check broth for allergens. Refrigerate cooked beans promptly.

Storage and reheating

Refrigerate within 2 hours and use within 3–4 days. Reheat to 165°F / 74°C.

Serving ideas

Spoon over toast, rice, or baked potatoes.

Acid is added last so flavor remains bright.