Creamy Mushroom, Fennel & Butter Bean Skillet

Creamy Mushroom, Fennel & Butter Bean Skillet

This Creamy Mushroom, Fennel & Butter Bean Skillet is pure plant-based comfort food. Rich, savory, and deeply satisfying, it combines caramelized fennel and onions with golden mushrooms, creamy coconut milk, and buttery white beans.


Roasted garlic adds sweetness, smoked paprika brings warmth, and a splash of lemon or balsamic at the end brightens the whole dish. It’s the kind of cozy meal that feels indulgent but is still wholesome and nourishing.


Best of all, this skillet comes together in under 30 minutes, making it perfect for weeknight dinners or meal prep.

Creamy Mushroom, Fennel & Butter Bean Skillet

Creamy mushroom, fennel, and butter beans simmered in coconut milk with roasted garlic and herbs. A cozy plant-based skillet ready in under 30 minutes.

Author
Healthythandi
Prep Time
10 minutes
Cook Time
20 minutes
Servings
3
Cuisine
Plant-Based

Ingredients

  • • 140 g mushrooms, chopped
  • • 1 small fennel bulb (about 150 g), thinly sliced
  • • 1 small onion (about 90 g), finely chopped
  • 1 can butter beans (about 240 g drained), rinsed
  • • 200 ml coconut milk
  • • ½ cup vegetable broth
  • 1 head roasted garlic (roasted with 1 tsp olive oil)
  • • 2 tbsp extra virgin olive oil
  • • 2 tsp smoked paprika (optional but recommended)
  • • 1 tsp thyme (fresh or dried)
  • • Salt and black pepper, to taste
  • • 1 tbsp nutritional yeast mixed with a little water to form a paste
  • Squeeze of lemon juice or splash of balsamic vinegar
  • • Fresh parsley or fennel fronds for garnish
  • • Optional drizzle of olive oil

Directions

  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped onion and sliced fennel.
  3. Cook slowly for 8–10 minutes, stirring occasionally, until soft and lightly golden.
  4. Add chopped mushrooms and roasted garlic to the pan.
  5. Allow the mushrooms to cook undisturbed for a few minutes so they brown and release their flavor.
  6. Stir in smoked paprika, thyme, nutritional yeast paste, salt, and black pepper
  7. Add butter beans, vegetable broth, and coconut milk.
  8. Simmer gently for 5 minutes, allowing the sauce to thicken slightly.
  9. Finish with a squeeze of lemon juice or splash of balsamic vinegar.
  10. Garnish with fresh parsley or fennel fronds and a drizzle of olive oil.
  11. Serve hot.
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