White bean and mushroom stroganoff is an easy weeknight dinner recipe that is full of nourishing ingredients! This vegetarian stroganoff uses mushrooms for great texture while white beans add protein and extra fibre. Plus sour cream, dijon mustard, smoked paprika and a little brandy for lots of great flavours! Serve this stroganoff with rice or pasta to soak up all the sauce.
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White Bean and Mushroom Stroganoff is here my friends! Because mushrooms on there own are just not quite enough to really fill you up. We’ve added white beans for extra creaminess, a good dose of protein and fibre and just because we can!
Stroganoff sauce is a wonderfully creamy concoction of sour cream, cooked down brandy, stock, dijon mustard and smoked paprika. There’s a lot going on in there but it all works so well together. It’s creamy, tangy, rich and a little smoky but sooooo good.
Before I started making this I just sort of assumed smoked paprika was a given. But actually, it’s not. The first known stroganoff recipe contained nothing more than beef, stock, mustard and sour cream. No paprika whatsoever (nevermind those mushrooms, onions, garlic and brandy). People will argue on the internet over this. So if you’re not a paprika-y kind of person, leave that ish out.
To serve, any kind of carbohydrate goes well with Stroganoff. I personally love little roast potatoes (who doesn’t though, really?) but rice, pasta (specifically something like tagliatelle) or mashed potatoes work a dream.
How to Make Stroganoff with Mushrooms & White Beans
- 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.
- Add oil to the pan, allow to heat, then add the onions. Cook for 4-5 minutes until they have softened then add the garlic and parsley stalks and cook for a further minute.
- Next, add the beans and the brandy to the pan. Allow the liquor to heat, then flambe (not pictured because I didn’t want to melt my camera).
- Add the stock and dijon mustard to the pan. Simmer for 10 minutes until the liquid has reduced by half.
- Take the pan off the heat then stir in the sour cream and smoked paprika. Serve with pasta, rice or potatoes and finish with chopped parsley.
White Bean & Mushroom Stroganoff FAQ
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.
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.
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.
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.
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White Bean & Mushroom Stroganoff Recipe
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