Mushroom and Bean Stroganoff

About this recipe

A modern vegetarian twist on the classic stroganoff, this Mushroom and Bean Stroganoff combines mushrooms and white beans for a hearty, protein-packed meal. With a creamy, flavorful sauce made from sour cream, dijon mustard, and subtle spices, this dish is perfect for a cozy dinner. Serve it over your favorite noodles for a delightful experience.

Ingredients

• 1 pound mushrooms, sliced
• 1 can (15 ounces) white beans, drained and rinsed
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1 cup vegetable broth
• 1/2 cup sour cream
• 1 tablespoon dijon mustard
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 ounces egg noodles, cooked according to package directions

Directions

1. 1

   Heat olive oil in a large skillet over medium heat.

2. 2

   Add mushrooms and cook until they release their liquid and start to brown, about 10 minutes.

3. 3

   Stir in onion and garlic, cooking until softened, about 5 minutes.

4. 4

   Sprinkle flour over the mixture, stirring to combine, and cook for an additional 2 minutes.

5. 5

   Pour in vegetable broth slowly, stirring constantly until the mixture thickens.

6. 6

   Mix in white beans, sour cream, dijon mustard, soy sauce, smoked paprika, and season with salt and pepper to taste.

7. 7

   Simmer for another 5 minutes, allowing flavors to meld.

8. 8

   Serve over cooked egg noodles.