Recipe courtesy of Emily Weinberger for Food Network Kitchen

Beans Stroganoff

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
Creamy navy beans replace beef as the star of this vegetarian version of a classic comfort food, while shiitakes and creminis—cooked until crispy—add elements of texture and flavor. The natural starch from the beans helps thicken the sauce and eliminates the need for flour . A rich and tangy sauce made with sour cream and Dijon pulls the dish together for serving over thick slices of toasted bread or egg noodles. And since the dish takes just about 30 minutes and one skillet, it's the ultimate weeknight dinner.



  1. Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the cremini mushrooms, shiitake mushrooms, 1 teaspoon salt and a generous amount of pepper and cook, stirring frequently, until the mushrooms have released their liquid, softened and are just starting to crisp up, 6 to 7 minutes. Stir in the thyme and garlic until just fragrant and the garlic is softened, 1 to 2 minutes.
  2. Add the wine and cook, stirring occasionally, until evaporated, 3 to 4 minutes. Add the mushroom broth, Worcestershire sauce, Dijon, 1/2 teaspoon salt and a generous amount of pepper and bring to a simmer. Reduce the heat to medium low, fold in the beans and sour cream and stir until combined. Simmer until warmed through and the sauce is thick enough to coat the back of a spoon, 4 to 5 minutes. Stir in the parsley.
  3. To serve, spoon the beans over toasted bread or egg noodles and garnish with more chopped parsley. Refrigerate leftovers in an airtight container for up to 5 days.