Description
A creamy, skillet-style dish of sautéed mushrooms and white beans in a savory sauce, perfect for quick weeknight dinners.
Ingredients
Scale
- 1 can white beans, drained and rinsed
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup sour cream
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Pasta or mashed potatoes for serving
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat, add chopped onion and mushrooms and sauté until soft, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the white beans, vegetable broth, soy sauce, and Worcestershire sauce, cook for 5 minutes, allowing the flavors to meld.
- Reduce the heat to low and stir in the sour cream until well combined.
- Season with salt and pepper to taste.
- Serve over cooked pasta or mashed potatoes and garnish with fresh parsley if desired.
Notes
For best results, don’t overcrowd the pan when cooking mushrooms. Substitute sour cream with plant-based yogurt for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 30mg