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Mushroom White Bean Stew


  • 1 lb Cremini mushrooms, cut into quarters
  • 2 cans Cannellini beans
  • 4 oz Pancetta
  • 8 oz Spinach
  • 6-8 cups Chicken or veggie stock
  • 1 Yellow onion, sliced
  • Half stick of butter
  • 8 cloves Garlic, minced
  • 2 tbsp Spice Tribe Porcini Paradiso Spice Blend
  • Parmesan cheese to garnish

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Mushroom White Bean Stew


  1. Start by caramelizing onions. Add onions to a pot with butter and heat to medium low. Add a pinch of salt to release some moisture from the onions.
  2. Cook on medium- low heat, stirring frequently until they are golden brown and soft. 20-30 minutes.
  3. Remove the onions to a bowl.
  4. Add pancetta to the pot and render the fat until the pancetta is crispy, about 6-8 minutes.
  5. Add garlic and continue to cook until garlic is lightly browned.
  6. Remove the garlic/ pancetta mixture and add to the bowl with the mushrooms.
  7. Add a touch of olive oil to the pot if needed and add the mushrooms in an even layer. Cook without moving the pan to get a nice brown color on one side of the mushrooms before stirring. Cook for about 5-7 minutes in total. Depending on the size of the pot you may need to cook them in batches. The first batch can be added to the bowl with the onion mixture.
  8. Once all the mushrooms are cooked, add everything back to the pot, followed by the cans of beans, Porcini Paradiso and chicken stock.
  9. Bring to a simmer and add the spinach.
  10. Season to taste and enjoy!
  11. You can garnish the bowls of stew with grated Parmesan cheese if desired


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