Creamy Mushroom Stroganoff with Black Beans and Greek Yogurt Recipe
This Mushroom Stroganoff is a rich and creamy vegetarian twist on the classic beef stroganoff, featuring sautéed mushrooms, black beans, and a flavorful paprika-infused sauce finished with Greek yogurt for a luscious texture. Perfectly seasoned and comforting, it pairs wonderfully with rice, noodles, mashed potatoes, or crusty bread for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired, Vegetarian
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Aromatics
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 1 – 2 cloves garlic, grated
- 2 tablespoons fresh parsley, chopped
Sauce and Base
- 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)
Other Ingredients
- 1 can black beans (15 oz / 400 g), rinsed (or 1½ cups / 230 g cooked beans)
- ½ cup Greek yogurt
- 2 tablespoons olive oil (extra virgin)
- ¾ teaspoon salt
- Black pepper, to taste
Instructions
- Brown the mushrooms: 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 begin to turn golden brown. Season with ¾ teaspoon salt and black pepper during cooking.
- Cook onion and garlic: Reduce the heat to medium. If necessary, add a drizzle more olive oil. Add the chopped onion and cook for about 3 minutes until soft, stirring frequently to prevent sticking. Add grated garlic and cook for an additional 30 seconds until fragrant.
- Make the sauce: While the mushrooms are cooking, whisk together the vegetable broth, flour, mustard, Worcestershire sauce, smoked paprika, and dried thyme in a bowl or measuring jug until smooth and lump-free.
- Simmer: Pour the sauce mixture into the skillet with the mushrooms and onion immediately and stir well. Add the rinsed black beans and combine thoroughly. Let the mixture simmer gently, stirring occasionally, until the sauce thickens and becomes creamy. If the sauce becomes too thick, add a splash of broth or water to loosen it.
- Finish and serve: Remove the skillet from heat. Stir in the Greek yogurt and fresh parsley until the sauce is smooth. Taste and adjust salt and pepper as needed. Serve warm alongside rice, noodles, mashed potatoes, or crusty bread. Optionally, sprinkle with parmesan cheese.
Notes
- You can substitute cornstarch for flour to make the sauce gluten-free.
- For a vegan version, replace Greek yogurt with a plant-based yogurt and use soy sauce instead of Worcestershire sauce.
- Black beans add protein and texture but can be omitted or substituted with kidney beans if preferred.
- Adding smoked paprika and thyme provides a depth of flavor that complements the mushrooms well.
- Serve with your favorite starch like noodles, rice, or mashed potatoes for a complete meal.
Keywords: Mushroom Stroganoff, Vegetarian Stroganoff, Creamy Mushroom Recipe, Meatless Stroganoff, Easy Vegetarian Dinner
