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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- 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
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 bean and mushroom stroganoff recipe 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 mushroom and bean 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.
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
Recipes You May Also Like…
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How to Make White Bean and Mushroom Stroganoff Recipe
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