Print

Creamy Mushroom Stroganoff with Black Beans and Greek Yogurt Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/creamy-mushroom-stroganoff-with-black-beans-and-greek-yogurt-recipe/