White Bean and Mushroom Skillet
As long as you have an oven safe, deep skillet this is a one-pot meal! It is very filling and can easily be made vegetarian.
White Bean and Mushroom Skillet
2 servings
2.5 cups of 1x1 inch cubes, Yukon Potatoes
1/2 cup minced onion
3 cloves garlic, minced
1 tsp salt free Italian seasoning
1/2 tsp dried sage
1/2 TBS olive oil
3/4 tsp salt, divided
1 cup coconut milk, divided
6oz cremini mushrooms, sliced
5oz Bourbon Apple Gilberts Chicken Sausage (or similar) - leave out for vegetarian
1 can cannellini beans
1/2 cup vegetable broth
1/2 tsp pepper
1/4 cup shredded mozzarella
1/2 tsp red pepper flakes
Tools: Oven-safe deep skillet with lid, spatula
Prep: slice potatoes into 1inx1in cubes, mince 3 garlic cloves, mince 1/3 cup onion, slice 6oz cremini mushrooms, drain and rinse beans, and slice chicken sausage
Heat skillet with 1/2 TBS olive oil over medium heat. Add minced onion cooking for 5 minutes
Add minced garlic, 1 tsp Italian seasoning, and 1/2 tsp dried sage, cooking additional 1 minute.
Add chopped potatoes and 1/2 tsp salt, stirring to coat potatoes with seasoning and onion.
Stir in 1/2 cup coconut milk, cover, and cook on low for 30 minutes
Preheat oven to 375
Hand mash about half of the potatoes, leaving some chunks, and add 1/2 cup coconut milk and 1/2 cup broth
Fold in the sliced cremini mushrooms, chicken sausage, beans, 1/2 tsp pepper, and 1/4 tsp salt.
Smooth the top with a spatula and then top with the shredded mozzarella and 1/2 tsp red pepper flakes
Cook uncovered for 15 minutes at 375, then turn on the broiler and cook for 2-3 more minutes to brown top
Speed it Up
Buy pre-minced garlic
Buy sliced mushrooms
Prep in Advance
Complete all prep work in advance, storing chopped potatoes in water up to 24 hours.
