I made mushroom and white bean stroganoff last night by sort of combining these two recipes and then customizing a bit.
I had it over mashed potatoes (noodles would also work great) and it was delish.
Ingredients:
- 1 diced onion
- 4 cloves garlic, minced
- 11 oz mushrooms
- 1 tablespoon soy sauce
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 tsp dijon mustard
- red pepper flakes
- salt and pepper
- 1 can cannellini beans
- 1 cup vegetable broth
- 1/4 cup plain yogurt (I used Forager plain unsweetened cashew yogurt)
- 1/4 cup milk (I used sproud)
- 2 tablespoons cornstarch
- 1/4 cup chopped parsley
I cooked the onions until soft, then added the mushrooms and garlic. (I didn’t use oil, but you could use a bit of olive oil.) I let that cook until the mushrooms had reduced a bit. (This was probably 15 minutes total.)
Then I added the soy sauce, spices, and mustard and let that cook for another 2 minutes or so.
Then I added the vegetable broth and beans and let that cook about 10 minutes more.
Then I mixed the yogurt, milk, and cornstarch together until smooth and stirred the mixture in. I let that simmer another two minutes or so then sprinkled with parsley!
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