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Lemon BOM

Lemon BOM

Serves: 4

Category: Main Dishes - Vegan
Author: Deana Ferreri

Average Rating: 
Rated by: 15 members

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Get your Beans, Onions and Mushrooms for the day! Simmer them with white wine, oregano and rosemary, then finish with a splash of lemon juice for a simple yet elegant meal.

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8 ounces button mushrooms, sliced
8 ounces shiitake mushrooms, sliced
1 yellow onion, chopped
2 cloves garlic, minced
1/2 cup low sodium or no-salt-added vegetable broth or white wine
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 tablespoon nutritional yeast
3 cups cooked or 2 (15 ounce) cans no-salt-added or low sodium white beans
1 organic lemon, juiced and zested, or to taste


Water saute the mushrooms until tender, 5-7 minutes. Transfer the mushrooms to a dish, keeping the liquid in the pan.

Saute the onions and garlic in the mushroom liquid, adding water or some of the vegetable broth or wine if necessary, until the onions are translucent and soft.

Add the remaining vegetable broth or wine, spices, and nutritional yeast. Stir to combine, and bring to a boil. Turn heat to medium low and add the beans and cooked mushrooms. Simmer 10 minutes or until sauce thickens. Stir in lemon juice and zest and remove from heat.

Calories 244; Protein 18 g; Carbohydrates 44 g; Sugars 4 g; Total Fat 1.1 g; Saturated Fat 0.2 g; Cholesterol 0 mg; Sodium 35 mg; Fiber 12.3 g; Beta-Carotene 2 ug; Vitamin C 8 mg; Calcium 141 mg; Iron 5.8 mg; Folate 127 ug; Magnesium 108 mg; Potassium 1167 mg; Zinc 3.2 mg; Selenium 10.6 ug

Comments (6):



02/06/2013 07:47 AM

Rated this recipe:

Cooked this for dinner tonight - simple and delicious. I didn't have to go out and buy anything special - everything was already in the pantry/fridge, and I served it with a rocket, pear and walnut salad, which worked really well with it. Great recipe, will definitely cook this one again!


02/09/2013 09:08 PM

Rated this recipe:

This is quite good, especially since I used a nice lemony Chardonnay for the wine. I think, though, I would prefer it without the zest. Would also work as Lemon BOMB - add some blueberries.


02/21/2013 01:18 AM

Rated this recipe:

Surprisingly delicious! I didn't have rosemary, but found other tasty spices, nor any white wine so used vegetable broth instead. I added some sliced red pepper for color, and made a beautiful presentation with our spinach and cranberry/walnut salad.


07/23/2013 09:50 PM

Rated this recipe:

I do not like mushrooms or onions, but on ETL, know I should eat them. I cooked the mushrooms and onions and put them in the vita mix. I then added some frozen green peas as the mushroom and onion mixture was cooking, then added the beans and lemon. Had fresh oregano and rosemary in my garden and added it to the soup mixture. It is wonderful, loved it and I will make it again!

vhendrzak replies:

03/28/2020 03:52 PM

Rated this recipe: (no rating)

Sounds like a good idea forthosewho don't love either of those nutritious items. I do that with kale in my soups  




04/17/2015 11:48 AM

Rated this recipe:

I've made this 3 times now. The best! I have used both canned button mushrooms as well as fresh mini bellas. When using canned mushrooms (drained) I need to add some vegetable stock to increase liquid for the sauce. Also add more lemon zest. It never lasts long enough...need to make a double batch next time. And, the best part...not a long involved prep process.
This comment was last edited on 04/17/2015 11:50 AM


12/17/2017 06:13 PM

Rated this recipe:

I love this tasty, satisfying dish and cook it over and over again. Tonight I will use fresh thyme, as that is what I have on hand.