This mushroom stroganoff with black beans and Greek yogurt is creamy, cozy, and satisfying, packed with fiber and easy to make in one pan.
For more black bean recipes, check out our black bean corn salad, black beans and rice skillet, black bean soup, and black bean and rice bowl.
Why you’ll love this mushroom stroganoff with black beans!
This mushroom stroganoff is creamy, cozy, and deeply satisfying — the kind of dinner that feels generous but is surprisingly simple to make. 🍄✨ Louise and I enjoyed it with warm crusty bread from our local bakery, and it was perfect for soaking up every bit of the rich sauce.
My goal was clear: make it really creamy without cream, butter, or complicated steps. So instead of building the sauce slowly, you simply whisk the broth with flour, mustard, and spices in a jug. Then you pour it into the skillet and it thickens in one to two minutes. No risk. No mess. No stress.
The yogurt goes in with the heat off, so it blends in smoothly without curdling. It’s tested for busy home cooks — not fancy chefs. Just honest, flavor-packed home cooking that’s fiber-rich and beautifully balanced. 🥣
P.S. If you’re in the mood for more mushrooms, you might also enjoy our creamy mushroom orzo, Mediterranean mushroom pasta, or our mushroom and rice stir-fry.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Mushrooms: cremini, baby bella, or white button all work for this creamy mushroom stroganoff. You can also use portobello for a deeper, meatier flavor.
- Olive oil: adds richness and helps brown the mushrooms. Substitute avocado oil or a small knob of butter if preferred.
- Onion: yellow or white onions give sweetness and depth. Shallots work for a milder flavor.
- Garlic: fresh is best for aroma. Garlic powder works in a pinch.
- Dried thyme: classic in a mushroom stroganoff recipe. Swap with oregano or Italian seasoning.
- Smoked paprika: adds warmth and color. Regular paprika or a pinch of chili flakes also work.
- Dijon mustard: brings gentle tang and balance. Substitute whole grain mustard or yellow mustard.
- Black beans: make this a satisfying meatless stroganoff. You can use pinto beans or lentils instead.
- Vegetable broth: forms the base of the sauce. Use low-sodium broth to control salt.
- Worcestershire sauce: adds savory depth. Soy sauce, tamari or coconut aminos work too. Or substitute with a tablespoon of tomato paste.
- Flour: all-purpose gives the best texture. Substitute whole wheat flour or gluten-free flour.
- Greek yogurt: makes it creamy without heavy cream. Use low-fat Greek yogurt or Skyr for even more protein, or sour cream for richness.
- Parsley and parmesan: fresh parsley brightens the dish, and parmesan adds a salty finish. Optional but lovely.
How to Make Mushroom Stroganoff
1. Brown the mushrooms
Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and spread them out. Let them cook until they release their water and start to turn golden (8 to 10 minutes). Stir now and then. Season with salt and black pepper.
2. Soften the onion and garlic
Turn the heat down to medium. Add the onion and cook for 3 minutes until soft. Stir often so it doesn’t stick. Add the garlic and stir for about 30 seconds, just until you smell it.
3. Whisk the easy sauce
While the mushrooms brown, in a measuring jug or bowl, whisk together the vegetable broth, flour, Dijon mustard, thyme, smoked paprika, and Worcestershire sauce (or soy sauce) until smooth. This small step keeps the sauce lump-free and makes the rest of the recipe quick and stress-free.
4. Simmer until creamy
Pour the sauce into the skillet and stir right away. Add the black beans and stir again. Let it simmer until thick and glossy. If the creamy mushroom stroganoff gets too thick, add a small splash of broth or water.
5. Add yogurt and serve
Turn off the heat. Add the Greek yogurt and parsley, then stir until the sauce is silky and creamy. Taste and adjust salt and pepper.
Serve warm with rice, noodles, mashed potatoes, or crusty bread. Add parmesan on top if you like.
Tips
- Let the mushrooms brown properly: Don’t rush this step. Let the moisture cook off before stirring too much. That golden color builds flavor.
- Salt in layers: Add a small pinch of salt to the mushrooms first, then taste again at the end. This keeps the sauce balanced.
- Whisk the sauce well: Make sure the flour is fully dissolved in the broth before pouring it in. This prevents lumps and helps it thicken quickly.
- Stir as it thickens: Once the sauce goes into the pan, stir gently for the first minute so it turns smooth and glossy.
- Turn off the heat before adding yogurt: This keeps the yogurt creamy and prevents curdling. A small step that makes a big difference.
- Adjust the texture: If it feels too thick, add a splash of warm broth. If too thin, let it simmer one more minute.
- If you are cooking for mixed diets: Serve as is for a plant-based meal, or let others add rotisserie chicken or extra parmesan at the table.
Frequently Asked Questions
Yes. It reheats very well. The sauce may thicken in the fridge, so just add a splash of broth or water when warming it up.
You can, but the texture may change slightly because of the yogurt. If you plan to freeze it, you can leave the yogurt out and stir it in after reheating.
Use 1 tablespoons of cornstarch instead of flour to thicken the sauce. whisk it into the cold broth with the other ingredients.
Add a small splash of warm broth and stir until it loosens. It should be creamy but spoonable.
Yes. Sour cream works well and gives a slightly richer flavor.
Let it cool, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of liquid if needed.
More Black Bean Dinners to Try
- Black bean tacos with feta and Greek yogurt
- Easy black bean patties
- Mediterranean chopped salad
- Dense bean salad
- Quinoa salad
- Black bean chili
- Black bean burger
- Black bean corn salad
If you try this Mushroom Stroganoff Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Mushroom Stroganoff
Ingredients
- 1 pound mushrooms sliced
- 2 tablespoons olive oil extra virgin
- 1 onion chopped
- 1 – 2 cloves garlic grated
- 2 cups vegetable broth
- 3 tablespoons all-purpose flour or 1 tablespoon corn starch
- 1 tablespoon mustard Dijon or yellow
- 1 tablespoon Worcestershire sauce or soy sauce
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme or oregano
- 1 can black beans 15 oz / 400 g – rinsed – or 1½ cups / 230 g cooked beans
- ½ cup Greek yogurt
- ¾ teaspoon salt + black pepper, adjust to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Brown the mushrooms: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 pound mushrooms (sliced) and cook for 8 to 10 minutes, until they release their water and start to turn golden. Stir from time to time. Season with ¾ teaspoon salt and black pepper.
- Cook onion and garlic: Lower the heat to medium. Add a drizzle more olive oil if needed, 1 onion (chopped) and cook for about 3 minutes, until soft. Stir so it doesn’t stick.Add 1 – 2 cloves garlic (grated) and cook for 30 seconds, just until fragrant.
- Make the sauce: While the mushrooms cook, whisk together 2 cups vegetable broth, 3 tablespoons all-purpose flour, 1 tablespoon mustard, 1 tablespoon Worcestershire sauce, 2 teaspoons smoked paprika, and 1 teaspoon dried thyme in a bowl or measuring jug. Whisk until smooth so there are no lumps.
- Simmer: Pour the sauce into the skillet and stir right away. Add 1 can black beans (rinsed) and mix well. Let it simmer until thick and creamy. If it gets too thick, add a splash of broth or water.
- Finish and serve: Turn off the heat. Stir in ½ cup Greek yogurt and 2 tablespoons fresh parsley (chopped) until smooth. Taste and adjust salt and pepper. Serve warm with rice, noodles, mashed potatoes, or crusty bread. Add parmesan if you like.
Notes
- Want more protein? For mixed diets, add shredded rotisserie chicken at the end.
- Want it more bean-forward? Double the black beans.
- Want more greens? Stir in a handful of spinach before serving.
- Mushrooms → Cremini, baby bella, white button, or portobello
- Olive oil → Avocado oil or a small knob of butter
- Onion → Yellow onion, white onion, or shallots
- Garlic → Fresh garlic or garlic powder
- Dried thyme → Oregano or Italian seasoning
- Smoked paprika → Regular paprika or a pinch of chili flakes
- Dijon mustard → Whole grain mustard or yellow mustard
- Black beans → Pinto beans or lentils
- Vegetable broth → Low-sodium vegetable broth or chicken broth.
- Worcestershire sauce → Soy sauce, tamari, coconut aminos, or tomato paste
- Flour → Whole wheat flour or gluten-free flour
- Greek yogurt → Low-fat Greek yogurt, Skyr, or sour cream
- Parsley and parmesan → Optional but lovely for extra freshness and salty finish
- Let mushrooms brown fully. Don’t rush. Golden mushrooms = deeper flavor.
- Salt in layers. A little at the start, adjust at the end.
- Whisk the sauce until smooth before adding. No lumps, no stress.
- Stir for the first minute as it thickens. This keeps it glossy.
- Turn off the heat before adding yogurt. It stays creamy and smooth.
- Too thick? Add a splash of warm broth. Too thin? Simmer one more minute.
- Storage tip: Keep leftovers in an airtight container in the fridge for up to 4 days. Add a splash of liquid when reheating.
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
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I’m not a fan of mushrooms, but made this because my hubby loves them. I used cornstarch, but needed two tablespoons to get this to thicken. I added additional garlic, used a combo of sweet and regular paprika, and oregano in place of thyme. To finish, I stirred in vegan sour cream. I was not expecting to love this, being so mushroom-heavy, but the interesting sauce and the inclusion of beans made this really tasty for me. I served over mashed potatoes, and am actually looking forward to eating the leftovers, so it’s a WIN for me. Thanks for the great recipe!
Honestly the black beans ruin it. The sauce is good, mushrooms were nice, the black beans added a weird texture. If I make this again I’m skipping them.
Tasty!
Great recipe, my wife loved it
So easy and delicious! I used Silk greek-style plant-based yogurt. Instead of mashed potatoes, I microwaved russet potatoes because the skin is so nutritious, sliced them and poured the stroganoff over. Leftovers are going in pasta! This will be added to my faves along with your cauliflower shawarma bowl and many others.
For once, I just happened to have all ingredients for a/this recipe. I’ll be making it today and pretty sure it will taste really good. Thanks so much!
I love your recipes! The format makes printing so easy… thank you! I am excited to try this Black Bean Burger as it looks like exactly what I’ve been searching for. I’m giving it a 5 star based on my cooking experience and the perfect blend of ingredients you have listed. And the extensive notes all aimed for success! Keep up the excellent work! Thank you..
Thank you so much for your kind words about the recipe format, Carole, that really means a lot.
I hope the Black Bean Burger turns out exactly as you expect (or even better!). I really appreciate your thoughtful comment. Kindest,
Louise
This is a delicious dish and very easy to pull together. Nevertheless, it’s warming, comforting and yet feels decadent and luscious.
What’s really surprising are the great macros. High in protein and fibre with only modest fat. You’d never know from the creamy richness.
It’s Ash Wednesday and I was too tired and lazy to get fresh mushrooms at the store; I had frozen ones in the freezer. They were fine but the texture didn’t firm up enough and it took forever for the frosty moisture to cook away.
Also, I used yellow (American) mustard. But I’m pretty sure Dijon would be better in this dish. Next time.
The thyme was good but I wondered what you guys think of using tarragon instead? I might try that too but I’m interested to know what you think?
In any case, I served it over brown basmati rice and was soooo good. Thanks so much for such satisfying yet quick dish. Next time, I may try it over a broad pasta. Plus I think a little pasta water might work some of its magic.
You guys rock.
Phil
Hi Phil,
Thank you for your wonderful message — I love how you described it 🙂
Frozen mushrooms do release a lot more water, so letting them cook off fully in a wide pan helps concentrate the flavor again.
Tarragon could work beautifully — just use it lightly, as it’s quite aromatic. So glad you enjoyed it, and thanks for the thoughtful feedback. All the best,
Louise
Sooper healthy and mouth watering recipe. Thank you