Mushroom Bean Stroganoff
D J
almost 2 years ago
A vegetarian twist on the classic beef stroganoff, this mushroom and bean version is hearty, flavorful, and perfect for a cozy night in.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
400
Protein
15g
Fat
12g
Sat Fat
4g
Carbs
60g
Chole
20mg
Fiber
10g
Sugar
6g
Sodium
600mg
Ingredients
- 1 pound mushrooms, sliced
- 1 can white beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 cup vegetable broth
- 1/2 cup sour cream
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- 8 ounces egg noodles, cooked according to package directions
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes, until the flour is lightly browned.
- Slowly pour in the vegetable broth, stirring constantly, until the mixture thickens.
- Stir in the white beans, sour cream, dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.
- Serve over cooked egg noodles.
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