Portobello Mushrooms with White Bean Dijon Recipe

By Marcus Samuelsson |

Maybe a better title for this recipe is My Dad’s Sausage Dijon But With Portobello Mushrooms, since I did exactly that. As a kid, when I ate meat regularly, I loved when my dad made this dish.

I love my dad’s cooking in general because he is freeform and passionate in the kitchen. He’s often a one-skillet/pot/pan kind of cook-all the ingredients thrown together and allowed to simmer and marinate until everything is tender and full of flavor. I find that cooking this way generally yields satisfying results since it’s hard to mess up. If you add too much white wine, you can always put in a few more beans to soak up the extra juice, etc.

The measurements below are loose, and can be easily manipulated depending on how many people you are planning to feed or what kind of spices you have on hand, but I found that large portobello mushrooms were a perfect substitute for the sausages since they are meaty, absorb juices well, and hold their shape when chopped up.

Mrs. Dash is a staple in my family’s spice cabinet, but you can use any combination of oregano, onion salt, celery salt, dried parsley, basil, or thyme since that is essentially what the mixture is.


2 tbsp olive oil

2 large white onions, chopped

2 tbsp butter, divided (optional)

6 portobello mushrooms, chopped into large chunks/strips

1-2 tsp Mrs. Dash, or mixture noted above

1-11/2 cups Dijon mustard

11/2 cups vegetable broth(or chicken stock if you aren't vegetarian)

2 cans of white beans, drained and rinsed well

4-6 cloves of crushed garlic

1 cup white wine(I used Chardonnay)

Toast, cooked brown rice, or cooked farro, for serving.


Photo: Madeleine Ignon

1. Sauté the onions in olive oil and one tablespoon of butter until they are limp and yellow.

2. In a separate pan, saute the mushrooms in about 2 tablespoons of olive oil and the other part of the butter. Sprinkle with 4-5 shakes of Mrs. Dash and a few healthy pinches of salt and pepper. Let cook for about 3 minutes.

3. Add the onions to the mushrooms. Paint the mushrooms with the mustard, and saute the mixture until the mustard cooks and begins to darken in the olive oil and butter.

4. Add the vegetable stock, white beans, crushed garlic and white wine. Gently mix in the pan. Covered on a low to medium flame, let simmer for 20-25 minutes to cook it down.

5. Eat by itself or spoon onto toast, brown rice, farro, or any grain you prefer.