This is the kind of dish for a cozy, relaxing evening in. A dinner to make simply to enjoy the process of cooking. Any hey, why not cook it with a glass of wine poured and some jazz music playing in the background. It is not a complicated dish to make, but it’s one to take it slow, be present, and enjoy every step. To enjoy the gentle slicing of the mushrooms; or the heavenly smell of onions and garlic being sautéed. I love when there are evenings when I’m not in a rush or trying to get a lot done, but can simply enjoy what I’m cooking.
The sauce in this dish is made of white beans, which is a great way to get in some good protein while also adding a rich and creamy depth to the dish. I used an immersion blender to blend them right in the sauce pot, but it would work just as well to use a normal blender if that’s what you have.
The beans and nutritional yeast in the sauce combined with the sautéed mushrooms bring lots of umami and deep flavor this dish. Its satisfying without any need for dairy.
Also just a note on ingredients, I tend to be less exact when I’m cooking as opposed to baking. With cooking, I think a lot comes down to personal preference — like the quantity of mushrooms and salt, or the thickness of the sauce, for example. So feel free to use this recipe as a guide and adjust to your taste! Lastly, I just wanted to mention that the oat milk I used here is one especially for cooking, so it’s a lot thicker than just a normal plant milk you’d see. But if you can’t find something similar, I’m sure that normal oat milk would work just fine. The sauce would be less thick so you’d need to adjust the quantity accordingly.
Hope you enjoy!
- 1 yellow onion
- 3 cloves garlic
- 1 tablespoon olive oil
- 1 pound (or 500g) mushrooms
- 1/2 cup dry while wine (nothing fancy, but not sweet)
- 1 pound (500g) linguine
- 1 can white butter beans
- 3/4 cup + 1.5 tablespoons (20 cl) oat milk for cooking (see note above)
- 1 bay leaf
- 2 teaspoons nutritional yeast
- Chop the onion and toss in a large skillet with the olive oil over medium heat.
- Mince the garlic and add to the onions once they’ve been cooking for 5-10 minutes.
- In the mean time rinse your mushrooms well and place them on a towel to absorb some of the liquid.
- Cut off the dry part of the stems and then slice the mushrooms.
- Add the mushrooms to the skillet as well as 1/4 cup white wine and a sprinkle of salt. It will be a bit crowded at first but the mushrooms will shrink quite a bit as they cook.
- Sauté for 15-20 minutes stirring occasionally.
- While the mushrooms are cooking, boil some water for the linguine and cook it according to the package directions.
- Drain and rinse the white beans and pour them into a medium sized sauce pan.
- Add the oat milk to the beans.
- Using an immersion blender, blend the bean mixture until smooth. Alternatively, this could be done using a normal blender.
- Place the sauce pan over medium heat and add the nutritional yeast, bay leaf, another 1/4 cup of white wine, and salt to taste.
- Bring the sauce to a simmer until it’s warmed through.
- Remove the bay leaf and add the sauce to the mixture and stir to combine.
- To serve, place some of the linguine in a bowl and add the creamy mushroom sauce. Add lots of freshly ground pepper (and salt to taste).
This can be stored for a day or two in the fridge. You may need to add some more oat milk to the sauce as it thickens because of the white beans.