Creamy Mushroom Stroganoff with Black Beans and Greek Yogurt Recipe

Introduction

This Mushroom Stroganoff is a hearty and comforting vegetarian twist on the classic dish. Packed with tender mushrooms and creamy sauce, it’s perfect for a cozy dinner any night of the week. The addition of black beans adds protein and texture, making it both satisfying and flavorful.

Ingredients

• 1 pound mushrooms (sliced)
• 2 tablespoons olive oil (extra virgin)
• 1 onion (chopped)
• 1 – 2 cloves garlic (grated)
• 2 cups vegetable broth
• 3 tablespoons all-purpose flour (or 1 tablespoon corn starch)
• 1 tablespoon mustard (Dijon or yellow)
• 1 tablespoon Worcestershire sauce (or soy sauce)
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme (or oregano)
• 1 can black beans (15 oz / 400 g – rinsed, or 1½ cups / 230 g cooked beans)
• ½ cup Greek yogurt
• ¾ teaspoon salt (+ black pepper, adjust to taste)
• 2 tablespoons fresh parsley (chopped)

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they release their water and turn golden. Season with ¾ teaspoon salt and black pepper.
2. Step 2: Reduce the heat to medium. Add a little more olive oil if needed, then add the chopped onion. Cook for about 3 minutes until soft, stirring occasionally to prevent sticking. Add the grated garlic and cook for 30 seconds until fragrant.
3. Step 3: In a bowl or measuring jug, whisk together the vegetable broth, flour, mustard, Worcestershire sauce, smoked paprika, and dried thyme until smooth and lump-free.
4. Step 4: Pour the sauce mixture into the skillet and stir immediately. Add the rinsed black beans and mix well. Let the mixture simmer until thick and creamy, adding a splash of broth or water if it becomes too thick.
5. Step 5: Remove the skillet from heat. Stir in the Greek yogurt and chopped parsley until smooth. Taste and adjust seasoning with salt and pepper as needed. Serve warm alongside rice, noodles, mashed potatoes, or crusty bread. Optionally, sprinkle with parmesan cheese.

Tips & Variations

• For a gluten-free version, substitute all-purpose flour with corn starch as indicated.
• Use smoked paprika to add a subtle smoky depth, but feel free to reduce it if you prefer a milder flavor.
• Try swapping black beans for cooked lentils for a different texture and nutrition profile.
• Adding a splash of white wine to the sauce before simmering can enhance the flavor complexity.
• Feel free to use non-dairy yogurt to keep the dish vegan.

Storage

Store leftover Mushroom Stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened too much. This dish does not freeze well due to the yogurt, so fresh preparation is recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, a mix of cremini, button, or portobello mushrooms works well. Using a variety adds extra flavor and texture.

Is this dish vegan?

As written, it includes Greek yogurt and Worcestershire sauce which may contain anchovies. To make it fully vegan, substitute with plant-based yogurt and use a vegan Worcestershire sauce or soy sauce.

Creamy Mushroom Stroganoff with Black Beans and Greek Yogurt Recipe

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★★★★★

4.5 from 87 reviews

This Mushroom Stroganoff is a creamy, flavorful vegetarian twist on the classic Russian dish, featuring sautéed mushrooms, a smoky paprika sauce, and black beans for added protein. Made with simple ingredients like Greek yogurt and vegetable broth, this recipe offers a hearty and comforting meal perfect for any day of the week.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Russian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushroom and Vegetables

• 1 pound mushrooms, sliced
• 2 tablespoons olive oil, extra virgin
• 1 onion, chopped
• 1 – 2 cloves garlic, grated

Sauce and Seasonings

• 2 cups vegetable broth
• 3 tablespoons all-purpose flour (or 1 tablespoon corn starch)
• 1 tablespoon mustard (Dijon or yellow)
• 1 tablespoon Worcestershire sauce (or soy sauce)
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme (or oregano)
• ¾ teaspoon salt (plus black pepper to taste)

Additional Ingredients

• 1 can black beans (15 oz / 400 g), rinsed (or 1½ cups / 230 g cooked beans)
• ½ cup Greek yogurt
• 2 tablespoons fresh parsley, chopped

Instructions

1. Brown the mushrooms: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they release their water and turn golden brown. Season with ¾ teaspoon salt and black pepper.
2. Cook onion and garlic: Reduce the heat to medium. If needed, add a small drizzle more olive oil. Add the chopped onion to the skillet and cook for about 3 minutes until softened, stirring occasionally to prevent sticking. Then add the grated garlic and cook for 30 seconds until fragrant.
3. Make the sauce: While the mushrooms cook, whisk together the vegetable broth, all-purpose flour, mustard, Worcestershire sauce, smoked paprika, and dried thyme in a bowl or measuring jug. Whisk until smooth with no lumps.
4. Simmer: Pour the sauce mixture into the skillet with the mushrooms and stir immediately. Add the rinsed black beans and mix well. Let the mixture simmer gently until thick and creamy, adding a splash of broth or water if it becomes too thick.
5. Finish and serve: Turn off the heat. Stir in the Greek yogurt and chopped fresh parsley until the sauce is smooth. Taste and adjust seasoning with salt and pepper as needed. Serve warm alongside rice, noodles, mashed potatoes, or crusty bread. Optionally, sprinkle with parmesan cheese.

Notes

• You can substitute Worcestershire sauce with soy sauce for a vegetarian option.
• Use corn starch instead of flour for a gluten-free variation.
• Add parmesan cheese at the end for an extra savory flavor.
• Serve with your choice of starch such as rice, noodles, mashed potatoes, or crusty bread to complete the meal.
• Adjust the number of garlic cloves according to your taste preference.

Keywords: Mushroom Stroganoff, vegetarian stroganoff, creamy mushroom sauce, black bean stroganoff, quick vegetarian dinner