Creamy Mushroom & White Bean Skillet

Ingredients

• 16 oz Cremini Mushrooms
• 2 cans (15 oz each) Cannellini Beans
• ½ cup Full-fat Coconut Milk
• ½ cup Vegetable Broth
• 1 whole Yellow Onion
• 4 cloves Garlic
• 1 tsp Dried Thyme
• 1 tbsp Dijon Mustard
• 2 tbsp Nutritional Yeast
• 2 tbsp Olive Oil
• 1 loaf Crusty Bread
• 2 tbsp Fresh Parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook 6-7 minutes without stirring until deeply golden. Stir, then cook 2 more minutes. Remove and set aside.
2. In the same skillet, saute onion over medium heat for 4 minutes until softened. Add garlic and thyme, stir for 30 seconds.
3. Add vegetable broth, coconut milk, Dijon mustard, and nutritional yeast. Stir to combine.
4. Add white beans and return mushrooms to the skillet. Simmer for 8-10 minutes until sauce thickens.
5. Season with salt and pepper. Garnish with fresh parsley.
6. Serve with crusty bread for dipping.