Champignonpfanne mit weißen Bohnen 

This one-pan recipe for braised mushrooms and white beans is light, creamy and simply delicious. The combination of sautéed mushrooms, garlic, winter greens, cannellini beans, thyme, crème fraîche and a squeeze of lemon is a simply but heavenly combination. Enjoy it on its own as a meal for two or served on toast for a quick and easy lunch or meal for busy nights.

Pilzpfanne mit Champignons und Weißenbohnen auf Toast

Mushrooms and white beans for the win!

Once again I can thank the book “Vegetarian Flavor Bible” for this delicious combination. Who knew that cremini mushrooms and cannellini beans would be such a winning combination! This quick-cooking vegetarian dish, starts with pan-fried mushrooms which gives this dish a savoury , earthy flavor and meaty texture, with is complimented with vitamin-rich dark leafy greens and canned beans which keep the preparation speedy. A little crème fraîche and lemon lend both creaminess and bright flavours, while thyme adds complexity and warmth to the overall dish.

Braised Mushrooms and White Beans 

Braised Mushrooms and White Beans on Toast

How to serve this recipe for pan-fried mushrooms and white beans

We really love to enjoy this as a simple and quick midweek meal for two. However, the braised mushrooms are terrific served on toasted sourdough or ciabatta. Or you could serve it with crusty baguette. With toast it makes a light meal for four, which could be accompanied by a mixed green salad. Or for anyone with a big appetite, try serving it as brunch paired with an additional slice of bread and a savoury topping (Tartine). Think avocado toast, or an open-faced sandwich with pesto, arugula and cherry tomato, or my favourite, cream cheese, cucumber and alfalfa sprouts.

Braised Mushrooms and White Beans on Toast

Looking for more inspiration?

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Champignonpfanne mit weißen Bohnen 
4.72 from 7 votes

Braised Mushrooms and White Beans

Sautéed mushrooms and white beans, winter greens, thyme, crème fraîche and a squeeze of lemon is a simply but heavenly combination. Serve on toast or on its own for a quick and delicious meal for two!

Course Brunch, Main Course
Category Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 475 kcal
Autor Elle


  • 400 g cremini mushrooms, trimmed and sliced
  • 1 1/2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 generous handfuls kale (alternatively spinach or cavolo nero), stemmed and chopped
  • 75 g crème fraîche (1/2 a small container)
  • 1 teaspoon fresh thyme leaves
  • 1 x 400 g can cannellini beans, drained and rinsed
  • Sea salt and freshly ground pepper, to taste
  • Freshly squeezed juice from 1/2 lemon
  • 4 slices sourdough bread, toasted and buttered


  1. In a large non-stick skillet heat the oil over medium-high heat, then add the mushrooms and garlic. Fry for until golden (7-8 minutes). Then add the kale (or other greens) and sauté, stirring, until wilted.
  2. Reduce heat to medium, add the crème fraîche, fresh thyme, cannellini beans, and season with salt and pepper. Cook for another 2-3 minutes, until warm. Finally, add lemon juice and stir to combine.
  3. Serve immediately into bowls or on top of buttered toast. Enjoy!


For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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