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White Bean Mushroom Cassoulet

If you’re in search of a cozy, healthy recipe that gives all of the fall vibes, look no further! This White Bean Mushroom Cassoulet is super comforting and the perfect dish to make as the weather changes. It’s loaded with plant polyphenols and nutrient-dense mushrooms of various kinds. It also contains a significant amount of fiber and iron from the cannellini beans. Plus, it’s super easy to make because it only requires one pot!

Serves 4


1 lb cremini mushrooms sliced 
2 cups low sodium vegetable broth 
1/2 pound shiitake mushrooms slice 
1 cup celery, chopped 
1 cup carrots, chopped 
6 garlic cloves
1 15.5 oz can cannellini beans 
2 shallots, thinly sliced
1/2 cup white wine  
1 T potato starch
1/4 cup of water 
2 sprigs rosemary 
2 sprigs thyme 
2 sprigs sage


Start by heating a small pot on medium heat with olive oil, then add the sliced cremini mushrooms and 1/2 tablespoon of salt. Let the mushrooms cook covered for 10 minutes until they release all of their liquid. Add 2 cups of stock and cook at a low simmer for 10 minutes.

While the stock is simmering, sauté the shiitake mushrooms on medium heat until deep golden brown. Season lightly with salt and pepper, then reserve.

Add olive oil, carrots, shallots, and garlic in the cassoulet. Sweat the vegetables on medium heat until tender. Add the wine and reduce it in half. Then add the broth (press the mushrooms through a strainer to extract all liquid), beans, and herbs. Simmer covered for 10 minutes.

Mix 1 tablespoon of the potato starch with 1/4 cup of water. Remove the lid from the pot, add the potato starch slurry, and then simmer on medium heat until it’s thickened. Adjust seasoning if needed, and enjoy!



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