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–+ servings
Creamy mushroom stroganoff with black beans served in skillet with spoon.

Mushroom Stroganoff

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 pound (450 g) mushrooms sliced
  • 2 tablespoons olive oil extra virgin
  • 1 onion chopped
  • 1 - 2 cloves garlic grated
  • 2 cups (500 ml) vegetable broth
  • 3 tablespoons (25 g) 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 (125 g) Greek yogurt
  • ¾ teaspoon salt + black pepper, adjust to taste
  • 2 tablespoons fresh parsley chopped

  • 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.
    Step 1 Mushrooms browning in skillet with light golden edges.
  • 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.
    Step 2 Chopped onion and garlic cooking with mushrooms in pan.
  • 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.
    Step 3 Broth and flour mixture being whisked in glass measuring jug.
  • 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.
    Step 4 Creamy sauce simmering with black beans in skillet.
  • 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.
    Step 5 Greek yogurt and parsley stirred into mushroom stroganoff off the heat.
Make It Your Own
  • 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.
 
Substitutions
  • 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
 
Tips
  • 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.
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