Butter Bean Stroganoff with Greek Yogurt
Servings: 4 people
- 1 pound (450 g) 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 (375 g) vegetable broth plus more if needed
- 2 tablespoons (20 g) 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 (125 g) Greek yogurt plain
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley chopped
- 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.
Substitutions
Tips
- 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.
