I have a Butter Beans Recipe that turns plain mushrooms into a ridiculously creamy, seriously satisfying main that even meat-eaters won’t argue with.

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I’m obsessed with this creamy butter beans and mushrooms because it tastes like comfort without trying too hard. I love the way butter beans soak up that rich, savory sauce and the mushrooms give it a meaty bite.

I always toss in cremini mushrooms for their texture and a few garlic cloves because I like that punch. But what really sells it is how simple it feels and somehow still indulgent.

And it works for weeknights or when I want to pretend I cooked something impressive. This is my favorite Butter Beans Recipe and one of my go-to Mushroom Recipes.

Ingredients

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Unsalted butter: Basically gives that rich, silky mouthfeel you crave.
Olive oil: Adds a light fruitiness and keeps things from sticking.
Shallot/onion: Sweet, mellow bite that softens and smells like home.
Garlic: Punchy aroma, warms the dish without overpowering.
Mushrooms: Meaty, earthy texture that soaks up all the sauce.
Salt for mushrooms: Brings out mushroom umami and helps them brown.
Black pepper: Fresh heat and a little bite throughout.
Red pepper flakes: Optional kick; use if you like a sting.
White wine/veg broth: Adds acidity and a subtle background tang.
Butter beans: Creamy protein that makes it feel hearty and cozy.
Vegetable broth: Keeps the sauce saucy and light, not greasy.
Heavy cream/crème fraîche: Makes the sauce lush and spoonable, pure comfort.
Dijon mustard: Brightens and gives a gentle, savory pop.
Lemon zest & juice: Fresh spark that cuts through the cream.
Thyme: Herbal notes that pair perfectly with mushrooms.
Parsley: Freshness and color, kind of like edible confetti.
Parmesan: Salty, nutty umami that ties the whole thing together.
Salt to taste: Fine-tunes everything so it actually sings.

Ingredient Quantities

2 tablespoons unsalted butter

1 tablespoon olive oil

1 medium shallot, finely chopped (or small yellow onion)

3 garlic cloves, minced

12 ounces cremini or button mushrooms, sliced

1/4 teaspoon salt for mushrooms

1/2 teaspoon freshly ground black pepper, divided

1/4 teaspoon red pepper flakes, optional

1/2 cup dry white wine or 1/2 cup vegetable broth

2 cans (15 ounces each) butter beans, drained and rinsed

1 cup low sodium vegetable broth

3/4 cup heavy cream or full fat crème fraîche

1 tablespoon Dijon mustard

1 teaspoon lemon zest and 1 tablespoon lemon juice

1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

2 tablespoons chopped fresh parsley, plus more for garnish

1/4 cup grated Parmesan cheese, optional but recommended

Salt to taste, about 1/2 teaspoon more if needed

How to Make this

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1. Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large skillet over medium heat until the butter foams; add 1 medium finely chopped shallot (or small yellow onion) and cook until soft, about 3 minutes.

2. Stir in 3 minced garlic cloves and cook 30 seconds until fragrant, then add 12 ounces sliced cremini or button mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon of the freshly ground black pepper; cook, stirring occasionally, until the mushrooms are browned and their liquid mostly evaporates, about 8 to 10 minutes.

3. If you like heat add 1/4 teaspoon red pepper flakes now; pour in 1/2 cup dry white wine or 1/2 cup vegetable broth to deglaze the pan, scraping up browned bits, and simmer until the liquid is reduced by about half, 2 to 3 minutes.

4. Add 2 cans (15 ounces each) drained and rinsed butter beans and 1 cup low sodium vegetable broth; bring to a gentle simmer and let it cook 5 minutes so the beans absorb flavor and start to soften.

5. Lower the heat and stir in 3/4 cup heavy cream or full fat crème fraîche, 1 tablespoon Dijon mustard, 1 teaspoon lemon zest and 1 tablespoon lemon juice, and 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme); simmer on low until the sauce is creamy and slightly thickened, about 4 to 6 minutes.

6. Use the back of a spoon or a potato masher to gently mash about a third of the beans right in the pan to thicken the sauce; if it gets too thick add a splash more broth.

7. Stir in 2 tablespoons chopped fresh parsley and 1/4 cup grated Parmesan cheese if using; taste and add about 1/2 teaspoon more salt or more black pepper to finish.

8. Cook another minute so everything melds, then remove from heat and let rest 2 minutes; the sauce will thicken a little more as it cools.

9. Serve warm with extra parsley for garnish and crusty bread, rice, or over pasta; tip, if you want brighter flavor add a few drops more lemon juice just before serving and if you want it richer stir in a little extra butter.

Equipment Needed

1. Large skillet (10 to 12 inch)
2. Wooden spoon or heatproof spatula
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Can opener and a colander or strainer
7. Microplane or box grater (for lemon zest and Parmesan)
8. Potato masher or sturdy fork (for mashing some beans)
9. Tongs or a large serving spoon for plating

FAQ

Q: Can I use another type of mushroom or beans?

A: Yes. Cremini or button mushrooms are great, but you can use shiitake, baby bella, or even portobello cut smaller. For beans, cannellini or great northern beans work fine if you dont have butter beans. Texture will change slightly, but the dish will still be creamy and tasty.

Q: How do I make this vegan or dairy free?

A: Swap the butter for extra olive oil or a vegan buttery spread, and use full fat coconut milk or a vegan cream substitute instead of heavy cream. Skip the Parmesan or use a vegan Parmesan. Flavor is a little different, but still rich and satisfying.

Q: My sauce is too thin. How do I thicken it?

A: Let it simmer a few minutes uncovered so liquids reduce. You can also mash some of the beans against the pan to naturally thicken the sauce, or stir in a teaspoon of cornstarch mixed with cold water and simmer until it thickens.

Q: Can I make this ahead or freeze it?

A: You can make it ahead and refrigerate for up to 3 days. Reheat gently on the stove adding a splash of broth if it feels dry. Freezing is ok but cream textures can change; freeze in a sealed container up to 2 months and thaw in fridge overnight, then reheat slowly and stir in a bit of cream or broth to restore creaminess.

Q: What should I serve with it?

A: It goes great over crusty bread, creamy polenta, rice, or buttered pasta. A simple green salad or roasted veggies on the side brighten the plate. For a heartier meal serve it with grilled chicken or pan seared fish.

Q: How do I adjust seasoning without ruining the dish?

A: Taste as you go. Add salt last because beans and Parmesan already add salt. If you overdo salt, squeeze in more lemon juice or a splash of unsalted broth to balance. If it's bland, a pinch more salt and some fresh herbs will lift it right up.

Creamy Butter Beans And Mushrooms Recipe Substitutions and Variations

Unsalted butter: swap with 1) olive oil for a lighter, earthier flavor, 2) ghee for nutty richness and higher smoke point, 3) coconut oil if you want dairy free but mild coconut taste, or 4) vegan buttery spread to keep it dairy free and similar mouthfeel.
Heavy cream or full fat crème fraîche: use 1) canned full fat coconut milk for a dairy free creamy result, 2) whole milk plus 2 tbsp melted butter per cup to mimic richness, 3) plain Greek yogurt thinned with a little milk for tang and body, or 4) more crème fraîche if you prefer slightly tangier and thicker sauce.
Dry white wine: replace with 1) extra 1/2 cup vegetable broth for no alcohol, 2) dry vermouth if you want a similar winey depth, 3) a splash of dry sherry for nutty complexity, or 4) white wine vinegar diluted with water (1 part vinegar to 3 parts water) for acidity without alcohol.
Grated Parmesan: try 1) Pecorino Romano for saltier, tangier notes, 2) Grana Padano for a similar but milder profile, 3) Asiago for nuttier flavor, or 4) nutritional yeast to keep it vegan while giving that umami, cheesy hit.

Pro Tips

1. Dry your mushrooms really well and cook them over medium-high heat so they brown instead of steam. If they look crowded, do them in two batches. Browning gives way more flavor than soggy mushrooms, trust me.

2. When you deglaze with wine or broth scrape up all those browned bits. That sticky stuff is gold. Let the liquid reduce by at least half so the sauce isn’t watery later.

3. Mash about a third of the beans gently in the pan for body, but don’t overdo it. A few whole beans mixed with smashed ones gives a nice creamy texture and some bite. If it thickens too much, add a splash more broth, not water.

4. Brighten it at the end with lemon and add a little extra butter or Parmesan if you want richness. Taste and adjust salt and pepper last, because the cheese and mustard can change what it needs.

Creamy Butter Beans And Mushrooms Recipe

Recipe by Bob Jones

0.0 from 0 votes

I have a Butter Beans Recipe that turns plain mushrooms into a ridiculously creamy, seriously satisfying main that even meat-eaters won't argue with.

Servings

servings

Calories

494

kcal

Equipment: 1. Large skillet (10 to 12 inch)
2. Wooden spoon or heatproof spatula
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Can opener and a colander or strainer
7. Microplane or box grater (for lemon zest and Parmesan)
8. Potato masher or sturdy fork (for mashing some beans)
9. Tongs or a large serving spoon for plating

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium shallot, finely chopped (or small yellow onion)
3 garlic cloves, minced
12 ounces cremini or button mushrooms, sliced
1/4 teaspoon salt for mushrooms
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon red pepper flakes, optional
1/2 cup dry white wine or 1/2 cup vegetable broth
2 cans (15 ounces each) butter beans, drained and rinsed
1 cup low sodium vegetable broth
3/4 cup heavy cream or full fat crème fraîche
1 tablespoon Dijon mustard
1 teaspoon lemon zest and 1 tablespoon lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 tablespoons chopped fresh parsley, plus more for garnish
1/4 cup grated Parmesan cheese, optional but recommended
Salt to taste, about 1/2 teaspoon more if needed

Directions

Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large skillet over medium heat until the butter foams; add 1 medium finely chopped shallot (or small yellow onion) and cook until soft, about 3 minutes.
Stir in 3 minced garlic cloves and cook 30 seconds until fragrant, then add 12 ounces sliced cremini or button mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon of the freshly ground black pepper; cook, stirring occasionally, until the mushrooms are browned and their liquid mostly evaporates, about 8 to 10 minutes.
If you like heat add 1/4 teaspoon red pepper flakes now; pour in 1/2 cup dry white wine or 1/2 cup vegetable broth to deglaze the pan, scraping up browned bits, and simmer until the liquid is reduced by about half, 2 to 3 minutes.
Add 2 cans (15 ounces each) drained and rinsed butter beans and 1 cup low sodium vegetable broth; bring to a gentle simmer and let it cook 5 minutes so the beans absorb flavor and start to soften.
Lower the heat and stir in 3/4 cup heavy cream or full fat crème fraîche, 1 tablespoon Dijon mustard, 1 teaspoon lemon zest and 1 tablespoon lemon juice, and 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme); simmer on low until the sauce is creamy and slightly thickened, about 4 to 6 minutes.
Use the back of a spoon or a potato masher to gently mash about a third of the beans right in the pan to thicken the sauce; if it gets too thick add a splash more broth.
Stir in 2 tablespoons chopped fresh parsley and 1/4 cup grated Parmesan cheese if using; taste and add about 1/2 teaspoon more salt or more black pepper to finish.
Cook another minute so everything melds, then remove from heat and let rest 2 minutes; the sauce will thicken a little more as it cools.
Serve warm with extra parsley for garnish and crusty bread, rice, or over pasta; tip, if you want brighter flavor add a few drops more lemon juice just before serving and if you want it richer stir in a little extra butter.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.