Dijon Gravy with Mushrooms and Beans

Why You’ll Love This Recipe

This dish is bold, creamy, and full of umami flavor—yet made with simple, wholesome ingredients. The mushrooms add depth and meaty texture, while the beans make it hearty and protein-rich. Dijon mustard cuts through the richness with a bright, slightly sharp edge. It’s naturally plant-based, easy to prepare, and endlessly versatile.

Ingredients

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

• Olive oil or vegan butter
• Mushrooms (cremini, button, or mixed mushrooms, sliced)
• Garlic (minced)
• Shallots or onion (finely chopped)
• All-purpose flour (or gluten-free flour)
• Vegetable broth
• Dijon mustard
• Tamari or soy sauce
• White beans or cannellini beans (cooked or canned, drained and rinsed)
• Fresh thyme or rosemary (optional)
• Salt
• Black pepper
• Optional: plant-based cream or unsweetened non-dairy milk for creaminess

Directions

1. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook for 6–8 minutes, stirring occasionally, until browned and softened.
2. Add shallots (or onion) and garlic. Cook for another 2–3 minutes until fragrant and translucent.
3. Sprinkle flour over the mushrooms and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
4. Slowly pour in the vegetable broth while stirring to avoid lumps. Bring to a gentle simmer.
5. Stir in Dijon mustard and tamari. Add salt and pepper to taste. Simmer until the gravy thickens, about 5–7 minutes.
6. Add white beans and fresh herbs (if using). Simmer another 3–4 minutes until the beans are heated through and the sauce is thick and creamy.
7. For extra richness, stir in a splash of plant-based cream or non-dairy milk.
8. Taste and adjust seasoning. Serve hot, garnished with more herbs if desired.

Servings and timing

This recipe serves 4. Prep time is about 10 minutes, cooking time is 20 minutes. It’s ready in 30 minutes total.

Variations

• Creamy version: Add cashew cream, coconut cream, or unsweetened oat milk for extra richness.
• Add greens: Stir in spinach or kale at the end for added nutrition.
• Spicy kick: Add a pinch of chili flakes for gentle heat.
• Different beans: Use chickpeas, lentils, or butter beans as alternatives.
• Gluten-free: Use gluten-free flour and tamari instead of soy sauce.
• Mushroom mix: Combine shiitake, oyster, and portobello for deeper flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or plant milk if needed to loosen the gravy. This dish can also be frozen for up to 2 months—thaw in the fridge overnight and reheat before serving.

FAQs

What mushrooms work best for this recipe?

Cremini or baby bella mushrooms are great for flavor and texture, but you can use any variety or a mix for depth.

Can I use dry mustard instead of Dijon?

Dijon mustard has a distinct flavor, but in a pinch, use ½ the amount of dry mustard and taste as you go.

Is this dish vegan?

Yes, it’s 100% vegan if made with vegetable broth and plant-based butter or oil.

Can I make it ahead of time?

Yes, the flavors deepen as it sits. Store and reheat as needed—it reheats beautifully.

What should I serve this with?

Mashed potatoes, rice, quinoa, roasted vegetables, or crusty bread work perfectly.

Can I make it oil-free?

Yes, sauté mushrooms and aromatics in a splash of broth instead of oil.

How do I thicken the gravy without flour?

Use cornstarch or arrowroot mixed with water as a slurry, or reduce the liquid slightly longer.

Can I double the recipe?

Absolutely—just use a large enough skillet or pot and adjust the seasoning to taste.

What’s the best bean to use?

Creamy white beans like cannellini or navy beans work best, but any soft-cooked bean will do.

Can I blend the gravy?

Yes, for a smooth sauce, blend part or all of the mixture before adding the beans.

Conclusion

Dijon Gravy with Mushrooms and Beans is a comforting, satisfying dish packed with flavor and texture. Whether served over mashed potatoes, spooned onto toast, or paired with grains and greens, it’s a versatile meal that brings depth and comfort to any table. Quick to make and full of plant-based goodness, it’s sure to become a cozy favorite in your recipe rotation.

Dijon Gravy with Mushrooms and Beans

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A cozy, plant-based main dish made with savory mushrooms, creamy white beans, and a tangy Dijon mustard gravy. Rich, herby, and full of umami, it’s perfect for pairing with mashed potatoes, rice, or crusty bread.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main or Side Dish
• Method: Stovetop
• Cuisine: Plant-Based, Comfort Food
• Diet: Vegan

Ingredients

1. 1.5 tbsp olive oil or vegan butter
2. 12 oz mushrooms (cremini, button, or mixed), sliced
3. 2 cloves garlic, minced
4. 1 small shallot or 1/2 onion, finely chopped
5. 2 tbsp all-purpose flour (or gluten-free flour)
6. 1.5 cups vegetable broth
7. 2 tsp Dijon mustard
8. 1 tbsp tamari or soy sauce
9. 1.5 cups cooked white beans (cannellini or navy), rinsed and drained if canned
10. 1 tsp chopped fresh thyme or rosemary (optional)
11. Salt and black pepper, to taste
12. Optional: 2 tbsp plant-based cream or unsweetened non-dairy milk

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Instructions

Heat oil or vegan butter in a large skillet over medium heat.

1. Add mushrooms and cook for 6–8 minutes, stirring occasionally, until browned and soft.
2. Add garlic and shallot (or onion). Cook another 2–3 minutes until softened and fragrant.
3. Sprinkle in flour and stir to coat the mushrooms. Cook for 1–2 minutes.
4. Slowly pour in vegetable broth while stirring constantly to avoid lumps. Bring to a gentle simmer.
5. Add Dijon mustard, tamari, salt, and pepper. Simmer for 5–7 minutes, stirring occasionally, until thickened.
6. Add white beans and fresh herbs (if using). Simmer for another 3–4 minutes to heat through.
7. Stir in plant-based cream or milk if using. Taste and adjust seasoning as needed.
8. Serve warm over mashed potatoes, grains, or with crusty bread. Garnish with herbs if desired.

Notes

• For extra umami, add 1 tsp miso paste or nutritional yeast.
• Use a mix of mushrooms like shiitake or oyster for added depth.
• To make oil-free, sauté veggies in a few tablespoons of broth instead of oil.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 260
• Sugar: 3g
• Sodium: 520mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 7g
• Protein: 11g
• Cholesterol: 0mg