1poundYukon gold potatoes,cut into 1-inch chunks (no need to peel)
kosher salt and freshly ground black pepperto taste
1(15-ounce) can Great Northern beans, drained and rinsed
fresh parsley,chopped, for garnish
Instructions
In a small bowl, whisk the flour, sugar, mustard, Worcestershire, curry powder and ½ cup stock.
Heat a large skillet or Dutch oven over medium-high. (Note: I made this in an 11-inch/3-quart saute pan, and it was pretty full but worked just fine. A Dutch oven would work great, too. Just make sure there’s plenty of surface area for the mushrooms to sweat it out.) Add mushrooms to the dry pan. Saute 5-7 minutes, tossing frequently. They’ll squeak at first as they release their liquid. Keep sauteing until they look fairly dry and are turning golden.
Add the butter and oil. Once the butter has melted, add the onion, and saute 2 minutes or until tender. Stir in the remaining 2 cups stock. Gradually add the flour mixture, whisking until it’s well incorporated. Whisk 1-2 minutes or until thickened. Stir in the carrots, potatoes and a generous hit of salt and pepper. Reduce heat, cover and simmer 25-30 minutes or until the carrots and potatoes are tender.
Uncover, and stir in the beans. Simmer 5 minutes or until heated through. Taste, and adjust seasoning as needed. If desired, serve garnished with parsley.