This butter bean stroganoff is a creamy, protein- and fiber-rich meal that comes together in one skillet in about 30 minutes, using simple, affordable ingredients.
If you like cooking with butter beans, try our Greek yogurt marry me butter beans, French onion butter beans, or butter beans marsala.
Why you’ll love this butter bean stroganoff!
This butter bean stroganoff combines tender butter beans and golden mushrooms in a rich, creamy sauce made with Greek yogurt. It’s a nutritious, satisfying meal that’s surprisingly simple to make in one skillet. 🍄
Instead of heavy cream, we use plain Greek yogurt for a smooth, creamy sauce that’s lighter in saturated fat and adds extra protein. The butter beans make this dish especially satisfying, providing plant-based protein and plenty of fiber, while the mushrooms add a wonderful savory flavor. 🌱
Louise and I just had this for lunch with crusty bread, and it was absolutely delicious! For dinner, you can serve it over egg noodles, rice, mashed potatoes, or even a baked potato. 🥔
Best of all, everything comes together in about 30 minutes, using affordable supermarket ingredients. It’s a practical way to enjoy more beans and vegetables while making a comforting, balanced meal that doesn’t feel heavy.
P.S. For more ways to enjoy mushrooms, try our Creamy Hummus Pasta, Mushroom Ragu, or Lentil Stew with Mushrooms.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Cremini mushrooms: add a rich, savory flavor and meaty texture. Substitute white button mushrooms or portobello mushrooms.
- Extra virgin olive oil: helps brown the mushrooms and adds richness. Substitute regular olive oil or avocado oil.
- Onion: builds a sweet, savory base. Yellow, white, or red onions work. Shallots are excellent too.
- Garlic: adds depth and aroma. If garlic intolerant, omit it or use garlic-infused olive oil if tolerated.
- Butter beans: make this vegetarian stroganoff satisfying, fiber-rich, and protein-rich. Substitute cannellini beans, black beans, or chickpeas.
- Vegetable broth: creates the base of the creamy mushroom sauce. Substitute mushroom broth for deeper umami.
- All-purpose flour: thickens the sauce. Substitute gluten-free all-purpose flour or cornstarch (use half as much).
- Dijon mustard: adds tanginess and depth. Substitute yellow mustard or whole-grain mustard.
- Soy sauce: boosts umami. Substitute Worcestershire sauce or tamari.
- Smoked paprika: adds warmth and a subtle smoky flavor. Substitute sweet paprika.
- Dried thyme: gives this meatless stroganoff its earthy aroma. Substitute oregano or Italian seasoning.
- Greek yogurt: makes the sauce creamy while adding protein. Substitute low-fat Greek yogurt or Skyr for even more protein, or heavy cream for a richer sauce.
- Salt and black pepper: balance the flavors. Adjust to taste.
- Fresh parsley: adds freshness to the creamy butter beans. Substitute fresh chives or dill.
How to Make Butter Bean Stroganoff
Step 1. Brown the mushrooms
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add 1 pound sliced mushrooms and cook for about 8 minutes, stirring occasionally, until they release their moisture and start turning golden brown.
Season with ½ teaspoon salt and ¼ teaspoon black pepper.
Step 2. Add onion and garlic
Lower the heat to medium. Add 1 chopped onion and 2 grated garlic cloves to the mushrooms.
Cook for 3–4 minutes, stirring often, until the onion softens.
If the skillet looks dry, add a small splash of olive oil.
Step 3. Prepare the stroganoff sauce
Meanwhile, whisk together 1½ cups vegetable broth, 2 tablespoons flour, 1 tablespoon Dijon mustard, 1 tablespoon soy sauce, 1 teaspoon smoked paprika, and 1 teaspoon dried thyme in a bowl or measuring jug.
Whisk until smooth, making sure no flour lumps remain. The sauce will thicken as it simmers.
Step 4. Add the butter beans and simmer
Pour the sauce into the skillet with the mushrooms and stir well.
Add 2 cans of drained and rinsed butter beans and stir gently to combine.
Bring to a gentle simmer and cook for 5 minutes, until the beans are heated through and the mushroom gravy thickens.
If the sauce gets too thick, stir in a splash of vegetable broth or water.
Step 5. Finish with Greek yogurt
Turn off the heat and wait until the sauce stops bubbling. Stir in ½ cup plain Greek yogurt and 2 tablespoons chopped parsley until smooth and creamy.
Taste and adjust the seasoning. For a little extra brightness, add a squeeze of lemon juice.
Serve your creamy mushroom stroganoff warm with crusty bread, egg noodles, rice, or mashed potatoes.
Tips
- Brown the mushrooms properly. Use medium-high heat and let their moisture evaporate before adding the onion. This develops a deeper, more savory flavor.
- Don’t overcrowd the skillet. Use a large skillet so the mushrooms can brown rather than steam. If your skillet is small, cook them in two batches.
- Whisk the flour into cold broth. This prevents lumps and helps create a smooth, creamy stroganoff sauce without making a separate roux.
- Keep the beans intact. Butter beans are tender, so stir gently once you add them. You want them creamy on the inside without falling apart.
- Add Greek yogurt off the heat. This is especially important! Let the sauce stop bubbling before stirring in the yogurt to prevent curdling and keep it smooth.
- Adjust the sauce consistency. The sauce thickens as it cooks and cools. Add a splash of vegetable broth or water if it becomes too thick.
- Taste before adding more salt. Vegetable broth, soy sauce, and mustard already contribute saltiness, so adjust the seasoning at the end.
- Use a gentle simmer. Once you add the sauce and beans, avoid a vigorous boil. A gentle simmer gives the flour time to thicken the sauce without reducing it too quickly.
- Finish with a little acidity. If the stroganoff tastes too rich, a small squeeze of lemon juice at the end can brighten the mushrooms and balance the creamy sauce.
Frequently Asked Questions
Absolutely. Cannellini beans are the closest substitute because of their soft, creamy texture. Chickpeas also work, although they’re firmer and less creamy.
Yes. You can use heavy cream for a richer sauce or a dairy-free cooking cream for a vegan version. If using heavy cream, you can gently simmer the sauce after adding it.
This easy butter bean dinner is delicious with crusty bread, egg noodles, rice, or mashed potatoes. You can also spoon it over a baked potato for a satisfying meal.
Yes. Replace the all-purpose flour with a gluten-free flour blend or half as much cornstarch. Use gluten-free tamari instead of soy sauce, and check that your vegetable broth is gluten-free.
Yes! You can make the stroganoff ahead of time, refrigerate it, and reheat it in the microwave when ready to eat. If the sauce gets too thick, simply stir in a splash of vegetable broth or water to bring back its creamy consistency.
Let leftovers cool, then refrigerate in an airtight container for 3–4 days.
Reheat gently in a skillet or microwave, adding a splash of broth or water to loosen the sauce. Avoid boiling, as Greek yogurt can separate.
Freezing: Freeze the stroganoff for up to 3 months. Thaw overnight in the refrigerator, reheat gently.
More Easy Vegetarian Dinners
- Mediterranean Chickpea Cabbage Soup
- Roasted Cauliflower Quinoa Bowl
- Chickpea Ramen Soup
- Three Bean Curry
- Greek Butter Beans Orzo
- Cajun Black Bean Soup
- Sheet Pan Chickpea Rice Bowl with Peanut Sauce
- Cabbage Lentil Soup
If you try this recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Butter Bean Stroganoff with Greek Yogurt
Video
Ingredients
- 1 pound cremini mushrooms sliced, or white button mushrooms
- 2 tablespoons extra virgin olive oil
- 1 medium onion chopped
- 2 cloves garlic grated
- 2 cans butter beans 15 oz / 400 g each can – drained and rinsed
- 1½ cups vegetable broth plus more if needed
- 2 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard or yellow mustard
- 1 tablespoon soy sauce or Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or oregano
- ½ cup Greek yogurt plain
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Brown the mushrooms: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat.Add 1 pound cremini mushrooms (sliced) and cook for 8 minutes, stirring occasionally, until they release their moisture and start turning golden brown.Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Cook the onion and garlic: Lower the heat to medium. Add 1 medium onion (chopped) and 2 cloves garlic (grated).Cook for 3–4 minutes, stirring often, until the onion softens. Add a splash of olive oil if the skillet looks dry.
- Make the sauce: Meanwhile, whisk together 1½ cups vegetable broth, 2 tablespoons all-purpose flour, 1 tablespoon Dijon mustard, 1 tablespoon soy sauce, 1 teaspoon smoked paprika, and 1 teaspoon dried thyme.Mix until smooth, with no flour lumps.
- Add the beans and simmer: Pour the sauce into the skillet and stir in 2 cans butter beans.Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens and the beans are heated through.If too thick, add a splash of broth or water.
- Finish and serve: Turn off the heat and wait until the sauce stops bubbling.Stir in ½ cup Greek yogurt and 2 tablespoons fresh parsley (chopped) until creamy.Taste and adjust the seasoning. Serve warm with crusty bread, egg noodles, rice, or mashed potatoes.
Notes
- Cremini mushrooms → White button or portobello mushrooms.
- Extra virgin olive oil → Regular olive oil or avocado oil.
- Onion → Yellow, white, red onion, or shallots.
- Garlic → Omit or use garlic-infused olive oil if tolerated.
- Butter beans → Cannellini beans, black beans, or chickpeas.
- Vegetable broth → Mushroom broth.
- All-purpose flour → Gluten-free flour or half as much cornstarch.
- Dijon mustard → Yellow or whole-grain mustard.
- Soy sauce → Worcestershire sauce or tamari.
- Smoked paprika → Sweet paprika.
- Dried thyme → Oregano or Italian seasoning.
- Greek yogurt → Low-fat Greek yogurt, Skyr, or heavy cream.
- Salt and black pepper → Adjust to taste.
- Fresh parsley → Fresh chives or dill.
- Brown the mushrooms: Cook over medium-high heat until golden and their moisture evaporates.
- Don’t overcrowd: Use a large skillet or cook mushrooms in batches.
- Avoid lumps: Whisk flour into cold broth until smooth.
- Stir gently: Keep the butter beans from breaking apart.
- Simmer gently: Avoid boiling the sauce too vigorously.
- Add yogurt off the heat: Wait until the sauce stops bubbling to prevent curdling.
- Adjust consistency: Add a splash of broth or water if too thick.
- Season last: Taste before adding more salt. Finish with lemon juice if needed.
- Storage: Refrigerate for 3–4 days. Reheat in the microwave with a splash of broth if needed. Freeze the stroganoff for up to 3 months. Thaw overnight in the refrigerator, reheat gently.
Nutrition
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