Mushroom White Bean Stroganoff
- 35 min
- ≈ €2.79
- 2 servings
- Easy
Creamy mushroom sauce, white beans and pasta create quick comfort food with extra protein.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
- mustard
- celery
Equipment
- large pot
- large pan
- knife
- cutting board
- colander
Prepare
Wipe the mushrooms clean and slice them 5 mm thick
Wipe the mushrooms clean and slice them 5 mm thick. Finely dice the onion, mince the garlic and roughly chop the parsley.
Cook
Cook the pasta
Cook the pasta in plenty of boiling tap water until al dente for 9–11 minutes. Reserve some cooking water, then drain.
Brown the mushrooms
Heat the rapeseed oil in a large frying pan over high heat; Spread the mushrooms out and fry for 6–8 minutes until browned and their liquid has evaporated Wait 2 minutes before first turning.
Reduce to medium heat
Reduce to medium heat. Cook the onion for 3 minutes, then stir in the garlic and paprika for 30 seconds.
Add the beans
Add the beans, stock powder and the tap water listed in the ingredients and simmer for 3 minutes.
Turn the heat to low
Turn the heat to low; Stir in the soy yogurt, mustard, soy sauce and pepper; do not let it boil hard, so the sauce stays smooth Thin with pasta water if needed.
Finish
Toss the pasta in the sauce for 1–2 minutes
Toss the pasta in the sauce for 1–2 minutes. Sprinkle with parsley and divide immediately between the serving plates.
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