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Mushroom Potato Casserole with Roasted Garlic and Bean Stew Recipe

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4 from 3 reviews

This Mushroom Potato Casserole is a hearty, flavorful vegetarian dish featuring tender mushrooms, carrots, onions, and white beans in a savory tomato and herb stew topped with golden roasted potatoes. Roasted garlic butter adds a creamy, aromatic finish to this satisfying oven-baked casserole perfect for family dinners.

Ingredients

Vegetables and Aromatics

  • 10 to 12 ounces mushrooms, sliced ⅛” to ¼” thick
  • ¾ cup chopped onion, chopped small
  • ½ cup chopped carrots, chopped small (or more to taste)
  • 1 bulb garlic
  • ¼ cup chopped celery
  • 3 or 4 medium russet potatoes, peeled and sliced ¼” thick

Oils and Fats

  • 3 teaspoons olive oil, divided
  • 1 tablespoon softened vegan butter (or extra virgin olive oil)

Liquids and Sauces

  • ¼ cup red wine (or 1½ tablespoons balsamic vinegar + 2 tablespoons stock)
  • 1 tablespoon soy sauce (or tamari or coconut aminos)
  • 1½ cups stock (vegetable stock recommended, or more if needed)

Seasonings and Herbs

  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh thyme (or ¾ teaspoon dried thyme)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon salt (or more to taste)
  • ½ teaspoon sage
  • 2 teaspoons tomato paste
  • ½ teaspoon oregano
  • 2 teaspoons lemon juice (or more to taste)

Other

  • 2 teaspoons cornstarch (or flour)
  • 15 ounce can white beans, drained and rinsed

Instructions

  1. Preheat and Prepare: Preheat the oven to 410°F (210°C). Grease a 10×13-inch or similar-sized baking dish. Chop all your vegetables as indicated and set aside. Slice off about one-third from the top of the garlic bulb to expose the cloves, reserving any small pieces removed for later use.
  2. Mix and Arrange Vegetables: Place the reserved small garlic pieces (peeled), mushrooms, onion, and carrots into the prepared baking dish. Add 2 teaspoons of olive oil, salt, black pepper, and red wine (or vinegar and stock mixture). Mix well to coat evenly and spread the vegetables out flat. Make a space in the center and place the garlic bulb cut-side-up. Drizzle the remaining olive oil over the exposed garlic cloves. Cover the dish loosely with parchment paper.
  3. Bake the Vegetables: Bake in the preheated oven for about 40 minutes until mushrooms are al dente and beginning to turn golden, and onions are translucent or slightly golden. At the 30-minute mark, check the dish and stir if any vegetables seem to be scorching. Add a splash of extra stock if the dish appears dry.
  4. Prepare the Stew Base: Remove the baking dish from the oven and take out the garlic bulb to cool. Add thyme, garlic powder, onion powder, additional salt, sage, tomato paste, and soy sauce to the vegetable mixture in the dish. Mix thoroughly, pressing the tomato paste into the vegetables to avoid clumps. Stir in the celery and white beans. Mix cornstarch (or flour) into the stock then pour it into the baking dish, coating everything evenly.
  5. Layer the Potatoes: Spread the vegetable and bean stew evenly in the dish. Arrange the sliced potatoes on top, slightly overlapping them. Squeeze the roasted garlic cloves from the bulb into a small bowl. Add vegan butter or olive oil, oregano, lemon juice, and a pinch of salt if using oil. Mash and mix this into a creamy roasted garlic butter spread.
  6. Top and Bake: Dollop the garlic butter mixture over the potatoes and smooth lightly. Reserve a little for brushing later. Cover the dish again with parchment paper and bake for 20 minutes. Then remove the parchment and continue baking for another 20 to 25 minutes until potatoes are golden and tender.
  7. Finish and Serve: Brush the baked potatoes with the reserved garlic butter. Optionally sprinkle with fresh herbs like parsley or basil. Serve this delicious mushroom potato casserole as is or accompanied by a side salad, dinner rolls, or toasted sourdough bread for a complete meal.

Notes

  • Red wine adds depth, but balsamic vinegar with stock is a good non-alcoholic substitute.
  • Use vegetable stock to keep the casserole vegetarian.
  • Adjust carrot quantity to your preferred sweetness and texture.
  • For gluten-free, use cornstarch as thickener instead of flour.
  • The vegan butter topping can be replaced with olive oil for a dairy-free option.
  • Ensure potatoes are sliced evenly for uniform cooking and browning.
  • Add fresh herbs like parsley or basil at serving for added freshness and color.

Find it online: https://bitezly.com/mushroom-potato-casserole-with-roasted-garlic-and-bean-stew-recipe/