Creamy Mushroom White Bean Stroganoff
A creamy, plant-forward dish that combines mushrooms and white beans for a hearty and satisfying meal, perfect for a comforting weeknight dinner.
Ingredients
Main Ingredients
- 1 can white beans, drained and rinsed
- 8 oz mushrooms, sliced Use a mix of mushrooms for more flavor.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup coconut cream or heavy cream Coconut cream for a dairy-free option.
- 2 tbsp soy sauce Use vegan soy sauce or tamari for a vegan option.
- 1 tsp dried thyme
- Salt and pepper to taste Adjust salt after adding soy sauce and cream.
Serving Suggestions
- Pasta or mashed potatoes, for serving
- Crusty bread, for serving Offers a great way to soak up the sauce.
Instructions
Cooking
- In a large pan, sauté onions and garlic over medium heat until translucent.
- Add sliced mushrooms and cook until softened.
- Stir in white beans, vegetable broth, soy sauce, thyme, salt, and pepper.
- Let simmer for about 10 minutes.
- Stir in the coconut cream and cook until warmed through.
Serving
- Serve hot over cooked pasta or mashed potatoes.
- Garnish with parsley or a squeeze of lemon for brightness.
- Offer crusty bread to soak up the sauce.
Notes
Cool before storing to keep quality. Refrigerate in an airtight container for up to 4 days, or freeze in a sealed container for up to 3 months; thaw in the fridge overnight before reheating. For variations, stir in spinach or kale for greens or add Dijon mustard for tang. Adjust consistency of the sauce if needed by simmering or adding broth.