Name: Beans Stroganoff
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, chopped; 8 ounces cremini mushrooms, sliced; 8 ounces shiitake mushrooms, stems removed, sliced; Kosher salt and freshly ground black pepper; 1 tablespoon fresh thyme leaves, chopped; 2 cloves garlic, minced; 1/2 cup dry white wine; 1 1/2 cups mushroom broth; 3 tablespoons vegetarian Worcestershire sauce; 2 tablespoons Dijon mustard; Two 15-ounce cans navy beans, drained and rinsed; 3/4 cup sour cream; 1/2 cup fresh flat-leaf parsley leaves, chopped, plus more for serving; Toasted bread or cooked egg noodles, for serving

Directions

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.
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.
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.

Beans Stroganoff

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