Description
A rich and creamy mushroom bean stroganoff that combines earthy mushrooms and hearty white beans for a comforting weeknight dinner.
Ingredients
- 1 can white beans, drained and rinsed
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup coconut milk or sour cream
- 2 tbsp soybean or olive oil
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- Sourdough or bakery bread, pasta, or mashed potatoes for serving
Instructions
- Heat oil in a large pot over medium heat. Add onions and mushrooms, sauté until softened.
- Stir in garlic and paprika, cooking for another minute.
- Add the white beans and vegetable broth, bringing to a simmer.
- Stir in coconut milk or sour cream, seasoning with salt and pepper.
- Cook for an additional 5-10 minutes until heated through.
- Serve over pasta, mashed potatoes, or with bread, and garnish with fresh parsley.
Notes
For added flavor, consider sautéing a variety of mushrooms. Store leftovers in an airtight container for up to three days.
