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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.

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

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

Find it online: https://thefamilycooking.com/dijon-gravy-with-mushrooms-and-beans-2/