This white bean and mushroom stroganoff recipe is an easy weeknight dinner that’s full of nourishing ingredients! We’re using a combination of mushrooms (think portobello, shitake, oyster and button) and white beans to make this stroganoff both vegetarian AND healthy. The stroganoff sauce is a mixture of sour cream, dijon mustard, smoked paprika and a little brandy so it’s packed with lots of great flavours. Serve with rice or pasta to soak up all the sauce!
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- Ingredients and Substitutions
- White Bean and Mushroom Stroganoff FAQ
- How to store leftover stroganoff:
- Can you freeze stroganoff?
- How to reheat leftover stroganoff:
- What to serve with mushroom stroganoff?
- Watch the Video
- Recipes You May Also Like
- How to Make White Bean and Mushroom Stroganoff Recipe
So I love a traditional stroganoff as much as the next gal. Tender strips of beef smothered in that creamy, mustardy stroganoff sauce – what’s not to love?! But sometimes it’s nice to change it up a little and I enjoy the challenge of turning a meat recipe into something a little more veggie friendly.
Enter stage right this white bean and mushroom stroganoff recipe! I could have just kept it to the mushrooms alone and it would have tasted sensational – mushrooms were MADE for stroganoff recipes – but the addition of white beans really takes this recipe to a whole new level!
By using a mix of mushrooms like portobello, shitake, oyster and button we’ve got lots of great mushroomy flavour as well as an almost ‘meaty’ texture. While the white beans are soft, creamy and pack in a good dose of protein and fibre. The combination of beans and mushrooms together? DELICIOUS. The perfect combo for a vegetarian stroganoff recipe if I do say so myself.
And that stroganoff sauce! It’s a wonderfully creamy concoction of sour cream, cooked down brandy, vegetable stock, dijon mustard and smoked paprika. There’s a lot of strong flavours in there, and you’d be forgiven if you thought it sounded a bit much. But you’re rewarded with a next-level sauce that is creamy, tangy, rich and a little smoky. Smother it over those mushrooms and beans as well as a generous helping of carbs like rice or pasta (an essential component to mop up every last bit of sauce) and you’re onto a winner.
Before I start any recipe I like to do a little research. I’d always just assumed that stroganoff recipes (vegetarian or otherwise) had smoked paprika in. But alas, I was wrong! The first known stroganoff recipe contained nothing more than beef, stock, mustard and sour cream. No paprika whatsoever, never mind all those mushrooms, onions, garlic and brandy! People will argue on the internet as to whether smoked paprika should be included or not. I love the smokiness it adds to this mushroom stroganoff, but if you’re not a paprika-y kind of person, leave that ish out.
When you’re dishing up this white bean and mushroom stroganoff any kind of carbohydrate will compliment it. I personally love little roast potatoes with sea salt (who doesn’t though, really?) but rice, pasta (specifically something like tagliatelle) or mashed potatoes work like a dream. Anything that will soak up those last drips of stroganoff sauce 😋
It is the beans and mushrooms that pack lots of nutrition into this vegetarian stroganoff recipe. The beans in particular provide both protein, needed for growth and tissue repair, and fibre, which is required for a healthy digestive system. The beans also provide us with zinc, a mineral that is needed for a wide range of reactions that occur in the human body. In particular, it helps metabolise energy from carbohydrates, fats and proteins.
The mushrooms also contain some fibre, protein and zinc, but they also provide us with niacin, riboflavin and thiamin. Niacin, riboflavin and thiamin are all B vitamins that are involved in the release of energy from the foods we eat.
A special mention also goes out to the parsley in this recipe, which provides us with a huge dose of vitamin K. Vitamin K is essential for blood clotting and bone structure, and is found in lots of green leafy veg.
Ingredients and Substitutions
Mushrooms – in this recipe I’ve used a mix of portobello, oyster, button and shitake mushrooms, for a different range of flavours and textures. It’s up to you what you want to use and what is available to you! Portobello mushrooms are particularly good as they have a nice meaty texture while button mushrooms are milder in flavour. You could also use trumpet mushrooms, chanterelles or enoki.
Onion & garlic – The onions and garlic are essential for adding depth of flavour to the sauce. I use white onion, but you could substitute for red onion, shallots or even a leek if you needed to.
Parsley – We add the stalks of the parsley in with the garlic to impart extra flavour to the sauce, while the leaves are added at the end to add a fresh, earthy flavour that contrasts with the rich, creamy sauce. If you can’t get fresh parsley, you could substitute it with 1 teaspoon of dried parsley, just add it in with the stock and mustard.
White beans – butterbeans, white kidney beans or cannellini beans all have a creamy texture and mild flavour that works well in this dish. Realistically, you can use whichever type of beans you can get your hands on, they will just add a slightly different flavour. I’ve opted for tinned beans, but if you want to use dried, you will have to soak and cook them separately first.
Brandy – The brandy adds depth of flavour to the sauce, but, because we have flambed it, it doesn’t taste alcohol-y. If you don’t have brandy you could substitute whisky, or you can omit it altogether.
Stock – I used vegetable stock, but you could also use chicken if you’re not vegetarian.
Dijon mustard – substitute for wholegrain, which will give you a similar flavour to dijon, or English mustard, for something a little fierier.
Sour cream – if you can’t get ahold of sour cream substitute for creme fraiche.
Smoked paprika – this is optional and not found in more traditional versions of stroganoff!
White Bean and Mushroom Stroganoff FAQ
How to store leftover stroganoff:
Once cooked, allow any leftovers to come to room temperature for no more than two hours. Transfer leftovers into Tupperware containers and store in the refrigerator for 2-3 days.
Can you freeze stroganoff?
To freeze stroganoff follow the storage instructions above. Then transfer your containers to the freezer. Use within three months.
To defrost your stroganoff transfer your containers from the freezer to the refrigerator and leave to thaw for up to 24 hours. Alternatively, you can use the defrost setting on your microwave to defrost the stroganoff.
How to reheat leftover stroganoff:
Add your leftover mushroom stroganoff to a saucepan and heat gently until hot all the way through. If you heat the stroganoff too quickly to a high heat you risk the sour cream splitting, so take your time.
What to serve with mushroom stroganoff?
Carbs glorious carbs! Stroganoff is often served with pasta, such as tagliatelle. Rice is also a common accompaniment and potatoes, sauteed, roasted or mashed, work perfectly too! A few steamed greens such as broccoli, kale or spinach are also great sides to mushroom stroganoff.
Watch the Video
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How to Make White Bean and Mushroom Stroganoff Recipe
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This Stroganoff recipe replaces beef with mushrooms and white beans to create a vegetarian version of the classic! With the addition of sour cream, mustard, brandy, smoked paprika and parsley it is full of flavour not to mention a perfect weeknight dinner!
- 400 grams mixed mushrooms, sliced into bitesize pieces (I use a combination of portobello, oyster, button and shitake)
- 1 tablespoon oil
- 1 white onion, sliced
- 2 cloves garlic, minced
- 10 grams parsley, stalks and leaves separated and finely chopped
- 1 tin white beans, liquid drained
- 60 millilitres brandy
- 250 millilitres vegetable stock
- 1–2 teaspoons dijon mustard
- 4 tablespoons sour cream
- 1/4 teaspoon smoked paprika (optional)
- Salt & pepper to taste
- Heat a casserole pot or large frying pan to a medium heat. Add the mushrooms to the pan and dry-fry them for 4-5 minutes until they begin to brown. You may need to do this in batches.
- Add the oil to the pan and then add the onion. Fry for another 5 minutes until the onion begins to soften, then add in the garlic and parsley stalks and cook for 1-2 minutes.
- Next, add the beans and the brandy to the pan. Let the brandy heat up then flambe the liquor (see notes).
- To the pan, add the vegetable stock and the dijon mustard. Stir everything to combine then leave to simmer for 10 minutes until the liquid has reduced by about half.
- Turn off the heat and stir in the sour cream (to avoid it splitting!) and smoked paprika. Taste and add salt and pepper as desired. If the sour cream has cooled the dish too much, pop the pan over a low-heat for a few minutes until your desired temperature has been reached. Stir in the parsley leaves then serve alongside pasta, rice or potatoes. Enjoy!
- Pour your liquor into the pan and allow it to heat up.
- Light a long match or wooden skewer.
- Step back and bring the flame close to the liqor until it sets alight.
- The flames should die down after around 30 seconds.
Safety when flambeing:
- Make sure you stand back! No one wants to lose an eyebrow.
- Don’t add any extra alcohol to the pan while the flame is still going.
- Make sure you have a lot of clear space around the pan so nothing else can catch alight.
- Have a lid, fire blanket or extinguisher handy incase you need to smother the flames.
Keywords: Stroganoff, Mushroom Stroganoff, Bean Stroganoff, Vegetarian Stroganoff, Vegetarian Dinner