Butter Bean and Mushroom Stroganoff
This rich and creamy Butter Bean and Mushroom Stroganoff is a delicious 30-minute, one-pan meal that’s packed with protein and fiber! Serve with a side of greens and crusty bread for the perfect weeknight dinner!
Equipment
- Large Saute Pan
Ingredients
- 4 tablespoons vegan butter
- 1 large white onion, minced (about 1 ½ cups)
- 1 pound cremini mushrooms, thinly sliced
- 8 cloves fresh minced garlic
- 1 tablespoon fresh thyme
- 1 teaspoon salt, plus more to taste
- 1 teaspoon pepper, plus more to taste
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 2 cups heavy cream (I’m using non-dairy)
- 2 (16 oz) cans butter beans, drained
- 1 tablespoon vegan-friendly Worcestershire sauce
- Vegan parmesan, for garnish, optional
- Fresh minced parsley, for garnish, optional
- Vegan sour cream for garnish, optional
Instructions
- Melt the butter in a large sauté pan over medium-high heat.
- Once the butter has melted, add the minced onion and cook, stirring often, until translucent, 2 to 3 minutes.
- Add the mushrooms and cook in an even layer, stirring occasionally, until most of the liquid cooks out and they’re browned, 10 to 15 minutes.
- Next, add the garlic and thyme, and season with the salt and pepper. Stir to combine, then sprinkle in the flour.
- Give everything another good stir to combine and cook for another 1 to 2 minutes.
- Pour in the broth, scraping up any bits on the bottom of the pan.
- Pour in the heavy cream and reduce the heat to medium-low.
- Simmer, stirring occasionally, until the sauce thickens, 3 to 5 minutes.
- Add the drained beans and Worcestershire sauce and stir to combine. Continue to simmer until the beans are heated through, 3 to 5 minutes. Taste and adjust seasonings, if necessary.
- Serve immediately and garnish parmesan and parsley, and enjoy!
Video
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