Description
Creamy, comforting, and packed with earthy mushroom flavour, this Mushroom Stroganoff with Black Beans & Greek Yoghurt is a wholesome twist on the classic Russian-inspired comfort dish. Instead of using heavy cream or sour cream alone, this recipe combines protein-rich Greek yogurt with savoury mushrooms and hearty black beans to create a silky, flavourful sauce that’s rich without feeling overly heavy.
Tender mushrooms are slowly sautéed until deeply golden, allowing their natural umami flavour to shine. Sweet onions, garlic, paprika, Dijon mustard, vegetable broth, and fragrant herbs build layers of flavour before the creamy Greek yoguyoghurtstirred in to create the signature stroganoff sauce. Black beans add extra protein, fibre, and a satisfying texture that transforms this meal into a filling vegetarian main course.
Served over tendyoghurt noodles, tagliatelle, mashed potatoes, rice, or even cauliflower mash, this dish is perfect for weeknight dinners, meal prep, or cosy family meals. Every bite delivers silky sauce, juicy mushrooms, hearty beans, and perfectly cooked noodles with fresh parsley adding brightness at the end.
Unlike traditional beef stroganoff, this meat-free version is lighter while still delivering all the creamy comfort you expect. Greek yogurt contributes tanginess and creaminess while increasing the protein content, making it a balanced meal that doesn’t sacrifice flavour.
This recipe comes together in about 35 minutes using simple pantry ingredients. Whether you’re a vegetarian, tryingyoghurtclude more plant-based meals in your week, or simply love mushrooms, this stroganoff is sure to become a regular favourite.
Ingredients
For the Stroganoff
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, finely diced
4 garlic cloves, minced
500 g cremini or button mushrooms, sliced
1 can (400 g) black beans, drained and rinsed
2 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1 teaspoon smoked paprika
½ teaspoon sweet paprika
½ teaspoon dried thyme
2 cups vegetable broth
1 tablespoon Worcestershire sauce (vegetarian if preferred)
1 cup plain Greek yoghurt
Salt, to taste
Freshly ground black pepper, to taste
For Serving
300 g egg noodles, tagliatelle, or pasta of choice
Fresh parsley, chopped
Extra cracked black pepper
Instructions
Step 1
Bring a large pot of salted water to a boil and cook the noodles according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain.
Step 2
Heat the olive oil and butter in a large skillet over medium heat.
Step 3
Add the diced onion and cook for 5–6 minutes until softened and lightly golden.
Step 4
Stir in the garlic and cook for another 30 seconds until fragrant.
Step 5
Add the sliced mushrooms in a single layer.
Step 6
Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and become deeply browned.
Step 7
Add the smoked paprika, sweet paprika, thyme, and black pepper.
Step 8
Sprinkle the flour over the mushrooms and stir continuously for about 1 minute.
Step 9
Slowly pour in the vegetable broth while whisking to avoid lumps.
Step 10
Stir in the Dijon mustard and Worcestershire sauce.
Step 11
Bring the mixture to a gentle simmer for 5–7 minutes until slightly thickened.
Step 12
Add the drained black beans and cook for another 3 minutes.
Step 13
Reduce the heat to low.
Step 14
Place the Greek yoghurt in a small bowl and stir in a few tablespoons of the hot sauce to temper it.
Step 15
Slowly fold the tempered yoghurt into the skillet.
Step 16
Do not allow the sauce to boil after adding the yoghurt, as it may split.
Step 17
Taste and season with salt and freshly ground black pepper.
Step 18
If the sauce is too thick, add a splash of the reserved pasta water.
Step 19
Add the cooked noodles to the skillet and gently toss until coated.
Step 20
Garnish generously with chopped parsley and freshly cracked black pepper.
Step 21
Serve immediately while hot and creamy.
Notes
Brown the mushrooms well for the richest flavour.
Greek yoghurt should be full-fat or 5% for the creamiest sauce.
Temper the yoghurt before adding it to prevent curdling.
Fresh mushrooms provide better texture than canned mushrooms.
Vegetable broth creates a lighter sauce than cream.
Black beans should be rinsed well before adding.
Do not boil the sauce after the yoghurt has been incorporated.
Fresh parsley adds colour and freshness.
Leftovers reheat gently over low heat.
Store refrigerated in an airtight container for up to 3 days.
Tips
Slice mushrooms evenly for consistent cooking.
Don’t overcrowd the pan; mushrooms brown better with space.
Add a splash of white wine before the broth for extra depth of flavour.
Fresh thyme can replace dried thyme.
Stir the sauce gently after adding the yoghurt.
Finish with a squeeze of lemon juice for brightness.
Top with extra Greek yoghurt before serving if desired.
Sprinkle with grated Parmesan for a richer finish.
Serve with crusty bread to soak up the sauce.
Warm serving bowls before plating to keep the dish hot.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings
Makes: 4 servings
Nutrition (Approx. Per Serving)
Calories: 460
Protein: 23 g
Carbohydrates: 49 g
Fat: 18 g
Saturated Fat: 6 g
Fibre: 11 g
Sugar: 7 g
Sodium: 560 mg
Calcium: 18% Daily Value
Iron: 24% Daily Value
Potassium: 780 mg
Nutrition values are approximate and may vary depending on the exact ingredients used.
Benefits
This recipe brings together several nutritious ingredients in a satisfying meal:
Mushrooms provide B vitamins, selenium, potassium, and naturally occurring antioxidants.
Black beans are an excellent source of plant-based protein and fibre, helping make the meal filling.
Greek yoghurt adds protein, calcium, and a creamy texture with less fat than many cream-based sauces.
Onions and garlic contribute flavour along with beneficial plant compounds.
Olive oil provides heart-friendly monounsaturated fats.
Serving the stroganoff with whole-grain pasta can increase the fibre content.
Making the sauce with broth and Greek yoghurt reduces the need for heavy cream while maintaining a rich texture.
The recipe is easy to customise with spinach, peas, kale, or roasted vegetables.
It’s suitable for meal prep and reheats well with a splash of broth or milk.
The combination of vegetables, legumes, and dairy creates a balanced, satisfying dish.
Q&A
Can I use another type of bean?
Yes. Cannellini beans, kidney beans, pinto beans, or chickpeas all work well, although black beans provide a slightly firmer texture.
Can I make this vegan?
Yes. Replace the butter with plant-based butter, use a dairy-free yogurt altyoghurtve that is suitable for cooking, and ensure the Worcestershire sauce is vegan.
Can I freeze it?
Freezing isn’t recommended once the Greek yoghurt has been added, as the sauce may separate when thawed. If you plan to freeze it, prepare the sauce without the yogurt, freeze it, then stir in fresh yogurt after reheating.
How do I stop the yoghurt from curdling?
Temper the yoghurt with a little hot sauce before adding it to the pan, and avoid boiling the sauce afteryoghurt,ixed in.
Can I use sour cream yoghurtd of Greek yoghurt?
Yes. Sour cream gives a more traditional stroganoff flavour. Add it the same way—off the heat or over very low heat—to prevent splitting.
What mushrooms work best?
Cremini mushrooms have a deeper flavour, but button, chestnut, portobello, or a mix of wild mushrooms are all excellent choices.
Can I add more vegetables?
Absolutely. Spinach, kale, peas, broccoli, or roasted carrots all pair well with the creamy mushroom sauce.
How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth, milk, or water if the sauce has thickened.
Can I make it gluten-free?
Yes. Use gluten-free flour to thicken the sauce and serve it with gluten-free pasta or rice.
What can I serve with mushroom stroganoff with black beans & Greek yoghurt?
It pairs beautifully with egg noodles, mashed potatoes, steamed rice, roasted vegetables, cauliflower mash, crusty bread, or a crisp green salad for a complete and comforting meal.