This creamy butter bean stroganoff brings together wide egg noodles, browned cremini mushrooms, and tender butter beans in a paprika and sour cream sauce. It’s a meatless main course with the familiar comfort of stroganoff and a satisfying mix of creamy, tender, and savory textures.
The key to a flavorful skillet is letting the mushrooms brown before building the sauce. Then, stir in the sour cream after taking the pan off the heat to keep the sauce smooth.
Brown the mushrooms for deeper flavor
Cremini mushrooms bring an earthy, savory base to the sauce. Give them room in the skillet and let their moisture cook away as they brown, stirring occasionally. If they’re crowded or moved constantly, they can soften without picking up much color. Browning also leaves flavorful bits on the pan that you can loosen when you add the broth.
Once the mushrooms have browned, the diced onion softens in the same skillet and picks up their flavor. Stir in the garlic and paprika so they coat the vegetables. Paprika gives the sauce its warm, gently savory character; cooking it briefly with the aromatics helps it blend into the finished dish.
Build a creamy sauce that clings
Flour stirred into melted butter helps thicken the broth into a sauce that coats the noodles. Mix it through the mushrooms and onion before adding liquid, then whisk the broth in gradually with the Dijon mustard. Scrape the browned bits from the pan as you stir; they add savory depth throughout the sauce.
Let the sauce gently simmer until it thickens, stirring so it stays even. A gentle simmer is all it needs. Once the butter beans and noodles are in the skillet, stir carefully to warm them through while keeping the beans intact. The finished sauce should cling to the wide noodles rather than pool thinly at the bottom.
Finish with sour cream off the heat
Sour cream brings the familiar tang and creamy finish to stroganoff. Take the skillet off the heat before folding it in. Boiling after the sour cream goes in can cause the sauce to separate, so keep the mixture warm without returning it to a boil. Season with kosher salt and black pepper after combining the ingredients, tasting as you go.
For noodles that stay distinct instead of sticking together, toss them with olive oil after draining and set them aside while you prepare the skillet. Adding them near the end lets them take on the sauce without spending too long in the pan.
Frequently Asked Questions
How do you keep the sour cream sauce from separating?
Remove the skillet from the heat before folding in the sour cream. Keep the finished dish warm without bringing it back to a boil, since boiling can cause the sauce to separate.
Why should the mushrooms brown before you add the onion?
Mushrooms release moisture as they cook. Letting that moisture mostly evaporate gives them a chance to brown and develop a savory flavor before the onion softens in the skillet.
When should you add the butter beans and noodles?
Stir them into the thickened sauce near the end of cooking. Warm them gently over low heat, stirring carefully so the beans stay intact and the noodles become coated.
Creamy Butter Bean Stroganoff with Egg Noodles
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes24
minutes740
kcal31
minutesWide egg noodles are tossed with butter beans and browned mushrooms in a creamy paprika and sour cream sauce. This meatless stroganoff makes four generous servings.
Ingredients
- Noodles
12 oz wide egg noodles
1 tbsp kosher salt, for the pasta water
1 tsp olive oil, for tossing the drained noodles
- Stroganoff
1 tbsp olive oil
1 tbsp unsalted butter
1 lb cremini mushrooms, sliced
1 medium yellow onion, diced
3 garlic cloves, minced
1 tsp paprika
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cups low-sodium vegetable broth
1 tsp Dijon mustard
2 cans (15 oz each) butter beans, drained and rinsed
3/4 cup sour cream
1/2 tsp kosher salt
1/4 tsp black pepper
Directions
- Bring a large pot of water to a boil and add the kosher salt. Cook the egg noodles for 8 minutes, or until just al dente. Drain, toss with 1 teaspoon olive oil, and set aside.
- While the noodles cook, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms and cook for 6 minutes, stirring occasionally, until browned and their moisture has mostly evaporated. Add the onion and cook for 2 minutes, stirring, until softened.
- Stir in the garlic and paprika and cook for 1 minute. Add the remaining 2 tablespoons butter; once melted, sprinkle in the flour and stir for 1 minute to coat the mushrooms and onion.
- Gradually whisk in the broth and Dijon mustard, scraping up any browned bits. Bring to a gentle simmer and cook for 4 minutes, stirring, until the sauce thickens.
- Stir in the butter beans and drained noodles. Cook over low heat for 2 minutes, stirring gently, until warmed through. Remove the skillet from the heat, fold in the sour cream, and season with salt and pepper.
Notes
- After adding the sour cream, keep the skillet off the heat; boiling can cause the sauce to separate.
