Serves 2
1 teaspoon oil (or 2–3 tablespoons broth for sautéing)
½ cup chopped onion
4 garlic cloves, minced
10 ounces mushrooms, thinly sliced (e.g., portobello, white, or cremini)
1 tablespoon soy sauce (use tamari for a gluten-free option)
1 tablespoon balsamic vinegar
½ to 1 teaspoon Dijon mustard (adjust to taste)
½ teaspoon dried thyme
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
⅓ cup sour cream (or non-dairy yogurt or thick non-dairy cream)
2 tablespoons Parmesan
½ to 1 cup water or vegetable broth
1 can (15 ounces) of white beans, drained (or 1½ cups cooked white beans like cannellini, butter beans, or chickpeas)
For Garnish:
Additional Parmesan
Red pepper flakes (definitely add!)
Fresh herbs like parsley, basil, or dill
Sauté the Onions and Garlic: Heat a large skillet over medium heat and add the oil (or broth for a lighter version). Add the chopped onion, minced garlic, and a pinch of salt. Stir frequently, cooking for 4-5 minutes until the onion turns translucent and slightly golden. If needed, add small splashes of water to keep the onions from sticking.
Cook the Mushrooms: Add the sliced mushrooms and another pinch of salt to the skillet. Stir and cook for about a minute, then mix in the soy sauce, balsamic vinegar, and Dijon mustard. Stir well and continue cooking for 5-7 minutes until the mushrooms are tender. If the pan dries out, cover it to help retain moisture and speed up the cooking process.
Add Seasonings and Creamy Ingredients: Stir in the dried thyme, more salt, and black pepper. Add the non-dairy sour cream (or yogurt) and vegan Parmesan. Pour in ½ cup of water or broth, along with the drained white beans. Toss everything together, cover the skillet, and let it cook for 6-8 minutes.
Adjust the Consistency: Taste the dish and adjust seasoning as needed. If you want a saucier consistency, add more water or broth. If you prefer a thicker sauce, cook uncovered for a few more minutes. Keep in mind that the sauce will thicken as it cools.
Garnish and Serve: Turn off the heat and garnish with additional Parmesan, red pepper flakes, and fresh herbs. Serve the dish with fresh bread, toasted garlic bread, or over pasta, baked potatoes, or mashed potatoes.