Dijon Gravy with Mushrooms and Beans

Why You’ll Love This Recipe

This dish is wholesome, plant-based, and full of umami flavor. The mushrooms provide depth, the beans add protein and creaminess, and the Dijon mustard gives a tangy brightness that elevates the gravy. It’s versatile, comforting, and comes together in about 30 minutes, making it perfect for both weeknight meals and dinner parties.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil or butter
• Onion, finely chopped
• Garlic cloves, minced
• Mushrooms (cremini, button, or baby bella), sliced
• White beans or cannellini beans, rinsed and drained
• Vegetable broth
• Dijon mustard
• Soy sauce or tamari
• All-purpose flour (or cornstarch for gluten-free)
• Salt and black pepper
• Fresh thyme or parsley (for garnish)

Directions

1. Heat olive oil in a large skillet over medium heat. Add onions and cook until softened, about 5 minutes.
2. Stir in garlic and mushrooms, cooking until mushrooms release their moisture and turn golden brown, about 7 minutes.
3. Sprinkle in flour and stir to coat the mushrooms, cooking for 1 minute.
4. Slowly whisk in vegetable broth, stirring constantly until smooth and thickened.
5. Add Dijon mustard, soy sauce, and beans. Simmer for 5–7 minutes until heated through and creamy.
6. Season with salt and pepper to taste.
7. Garnish with fresh thyme or parsley before serving.

Servings and timing

This recipe serves 4 people. Preparation takes 10 minutes, and cooking time is about 20 minutes.

Variations

• Add a splash of white wine before the broth for extra depth.
• Use lentils instead of beans for a different texture.
• Make it creamy by stirring in a little coconut milk or cashew cream.
• Add spinach or kale at the end for extra greens.
• Use portobello mushrooms for a heartier, meaty texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of broth or water to loosen the sauce if needed. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

What type of beans work best?

Cannellini beans or great northern beans work well, but chickpeas also make a good substitute.

Can I make this recipe gluten-free?

Yes, use cornstarch or a gluten-free flour blend instead of all-purpose flour.

Can I use other mustards besides Dijon?

Yes, whole grain mustard works, but Dijon gives the smoothest, tangiest flavor.

How do I make the gravy thicker?

Let it simmer uncovered longer, or add an extra teaspoon of flour or cornstarch slurry.

Can I make this ahead of time?

Yes, it reheats well, making it great for meal prep.

Do I need to peel the mushrooms?

No, just clean them well and slice.

Can I skip the soy sauce?

Yes, but it adds depth. Substitute with miso paste or extra salt.

What can I serve this with?

It’s delicious over mashed potatoes, rice, pasta, or toasted bread.

Can I add protein to make it heartier?

Yes, tofu, tempeh, or seitan can be added.

Is this recipe vegan?

Yes, as long as you use olive oil or vegan butter.

Conclusion

Dijon Gravy with Mushrooms and Beans is a comforting, savory dish that combines creamy beans, earthy mushrooms, and tangy Dijon mustard in a rich sauce. Easy to make and versatile to serve, it’s perfect for cozy meals and pairs beautifully with a variety of sides. With its bold flavor and wholesome ingredients, this dish is sure to become a staple in your recipe collection.

Dijon Gravy with Mushrooms and Beans

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Dijon Gravy with Mushrooms and Beans is a hearty, savory dish featuring earthy mushrooms, creamy beans, and tangy Dijon mustard in a rich sauce. Perfect served over rice, mashed potatoes, pasta, or as a flavorful side.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

1. 2 tablespoons olive oil or butter
2. 1 onion, finely chopped
3. 3 garlic cloves, minced
4. 12 oz mushrooms (cremini, button, or baby bella), sliced
5. 1 can (15 oz) white beans or cannellini beans, rinsed and drained
6. 2 cups vegetable broth
7. 2 tablespoons Dijon mustard
8. 1 tablespoon soy sauce or tamari
9. 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
10. Salt and black pepper, to taste
11. Fresh thyme or parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.

1. Stir in garlic and mushrooms, cooking for 7 minutes until mushrooms release moisture and turn golden brown.
2. Sprinkle flour over mushrooms and stir to coat. Cook for 1 minute.
3. Gradually whisk in vegetable broth, stirring constantly until smooth and thickened.
4. Stir in Dijon mustard, soy sauce, and beans. Simmer for 5–7 minutes until heated through and creamy.
5. Season with salt and pepper to taste.
6. Garnish with fresh thyme or parsley before serving.

Notes

• Add a splash of white wine before adding broth for extra depth.
• Use lentils instead of beans for a different texture.
• Make it creamier with a little coconut milk or cashew cream.
• Add spinach or kale at the end for extra greens.
• Use portobello mushrooms for a meatier version.

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 4g
• Sodium: 580mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 0mg