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White bean and mushroom stroganoff served on tagliatelle with chopped parsley sprinkled on top in a white bowl.

White Bean & Mushroom Stroganoff

  • Author: Elizabeth Chloe
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2-3 servings 1x
  • Category: Dinner
  • Method: Frying
  • Cuisine: Russian
  • Diet: Vegetarian

Description

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!


Ingredients

Scale
  • 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
  • 12 teaspoons dijon mustard
  • 4 tablespoons sour cream
  • 1/4 teaspoon smoked paprika (optional)
  • Salt & pepper to taste

Instructions

Process shots demonstrating how to make white bean and mushroom stroganoff.

  1. 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. 
  2. 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. 
  3. Next, add the beans and the brandy to the pan. Let the brandy heat up then flambe the liquor (see notes).
  4. 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. 
  5. 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!


Notes

To flambe: 

  • 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

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