Pixicook
LoginGet Started
    HomeRecipesStewWhite Bean Stew with Porcini and Squash
    recipe image

    White Bean Stew with Porcini and Squash

    clock-icon80 minutes
    author-image
    Author
    Pixicook editorial team

    A robust and comforting stew made with porcini mushrooms, butternut squash, and cannellini beans.

    Ingredients for White Bean Stew with Porcini and Squash

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Dried Porcini Mushrooms, rinsed

    0 oz

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Onions, finely chopped

    each

    Substitute chevron-down

    Serrano Chiles, seeded and minced

    each

    Substitute chevron-down

    Fresh Sage, minced

    teaspoons

    Substitute chevron-down

    Butternut Squash, peeled, seeded, and cut into ½-inch pieces

    0 lb

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Pepper

    to taste

    Cannellini Beans, with liquid

    0 oz

    Substitute chevron-down

    Low-Sodium Vegetable Broth

    0.25 fluid ounces

    Substitute chevron-down

    Fresh Flat-Leaf Parsley, chopped

    tablespoons

    Substitute chevron-down

    How to Make White Bean Stew with Porcini and Squash

    1. Soak Porcini Mushrooms

    Thoroughly rinse the dried porcini mushrooms in a sieve under cool running water to remove any grit. Place them in a small bowl and cover with 3 cups (750 ml) of very hot water. Allow them to soak for about 20 minutes, until they become soft and rehydrated.

    2. Sauté Onions, Chiles, and Sage

    While the mushrooms soak, heat 1 tablespoon of olive oil in a heavy large pot over medium-high heat. Add the finely chopped onions, minced serrano chiles, and minced fresh sage. Sauté this mixture for about 8 minutes, or until the onions become soft and translucent.

    3. Cook Butternut Squash

    Add the butternut squash pieces to the pot. Season with a generous pinch of kosher salt and freshly ground pepper. Sauté the squash for about 5 minutes, allowing it to begin to soften and absorb the flavors from the onion mixture.

    4. Add Mushrooms and Liquids

    Once the porcini mushrooms are soft, carefully drain them, reserving the soaking liquid. Chop the porcini into small pieces and set aside. Pour the reserved mushroom liquid through a fine-mesh sieve into the pot to avoid any grit. Add the cannellini beans along with their liquid and the 2 cups (500 ml) of low-sodium vegetable broth to the pot. Stir in the chopped porcini mushrooms.

    5. Simmer Stew

    Bring the mixture to a gentle simmer and let it cook for about 20 minutes, or until the butternut squash is tender and the flavors have melded together beautifully.

    6. Adjust Seasoning and Serve

    Taste the stew and adjust the seasoning with more salt and pepper, if necessary. Serve the stew in warmed bowls, generously sprinkled with freshly chopped flat-leaf parsley.


    Comments (0)

    Add your comment...

    Explore More Stew recipes

    Explore More Collections

    Hearty Red Lentil Soup

    Easy Winter

    Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

    Quick Chicken

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Chicken Katsu with Shredded Cabbage and Scallions

    Chicken Fried