White Bean & Mushroom Gravy
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White Bean & Mushroom Gravy
Description
A rich, savory gravy built on Doudlah Farms organic white beans — creamy, earthy, and perfect ladled over mashed potatoes, biscuits, or roasted vegetables.
Ingredients
Scale
- 3 cups Doudlah Farms white beans (Great Northern or Navy), cooked and drained
- 2 tablespoons unsalted butter
- 1 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoons fresh thyme leaves
- 1.5 cups vegetable or chicken broth
- 1 teaspoons soy sauce or tamari
- 0.8 teaspoons salt
- 0.3 teaspoons black pepper
- 1 tablespoons fresh parsley, chopped, for serving
Instructions
- Sauté the mushrooms: In a large skillet, melt 2 tablespoons unsalted butter with 1 tablespoons olive oil over medium-high heat. Add 8 ounces cremini mushrooms, sliced and cook, stirring occasionally, until deeply browned, about 7-8 minutes.
- Build the aromatics: Add 1 small yellow onion, finely diced and cook until softened, about 4 minutes. Stir in 2 garlic cloves, minced and 1 teaspoons fresh thyme leaves and cook until fragrant, about 1 minute.
- Blend the base: Transfer half of 3 cups Doudlah Farms white beans (Great Northern or Navy), cooked and drained to a blender with 1.5 cups vegetable or chicken broth. Blend until smooth and creamy — this is what gives the gravy its body without any flour or cream.
- Simmer the gravy: Pour the blended bean mixture into the skillet with the mushrooms. Add the remaining 3 cups Doudlah Farms white beans (Great Northern or Navy), cooked and drained, 1 teaspoons soy sauce or tamari, 0.8 teaspoons salt, and 0.3 teaspoons black pepper. Simmer, stirring occasionally, until thickened to your liking, about 8-10 minutes.
- Serve: Taste and adjust seasoning. Garnish with 1 tablespoons fresh parsley, chopped, for serving and serve hot over mashed potatoes, biscuits, polenta, or roasted vegetables.
Notes
For an extra savory depth, swap half the broth for mushroom soaking liquid if using dried mushrooms. This gravy keeps well in the fridge for 4 days and freezes beautifully — just thin with a splash of broth when reheating.
