Mushroom & bean stroganoff

Mushroom & bean stroganoff

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I have been promising you guys over on instagram this recipe for ages now. Well today I have finally gotten round to typing up and sharing it with you. As I write, it’s a bleak, grey, rainy autumn day and the thought of this creamy stew with hearty mushrooms and beans is giving my tummy a warm fuzzy feeling.

Stroganoff traditionally uses chunks of meat but I have replaced this with mushrooms and beans. They are equally as hearty, and give the perfect mix of bite and chew. Plus this combination is high in protein and a source of vitamin D. I have kept the sauce traditional; a piquant, creamy sauce flavoured with mustard, paprika, a good shot of alcohol and a generous dash of delicate herbs like dill or parsley. These lighter tasting herbs help lift the robust sauce so its not overwhelmingly heavy.

Use whatever protein sauce you have to hand, I chuck in whatever tins of beans we have meaning the dish is slightly different each time but mixed beans or butter beans are some of my family’s favourite versions. If I have the time and patience I also like to pod broad beans and chuck them in the mix as well. Tofu, quorn or other vegan meat alternatives work brilliantly too.

This dish is one pot and will take you no more than 30 minutes to make, so it is an ideal mid-week dinner option. Pile the stroganoff on top of your favourite rice or wholegrains and serve with a side of buttery, green vegetables.

(This recipe serves 3 adults or 2 adults and 2 small children)


  • 250g chestnut mushrooms (quatered)
  • x1 white onion (roughly chopped)
  • 2 tbsp sunflower, olive or rapeseed oil
  • 2 garlic cloves (finely chopped)
  • 3 tbsp sherry, vermouth, masala or vodka (optional)
  • 250ml vegetable stock
  • 2 tsp mustard
  • tsp paprika
  • tsp dried parsley or dill (or tbsp if the herbs are fresh)
  • tin of drained beans (or 250g tofu/ quorn/ vegan meat alternative)
  • 90g vegan creme fraiche or cream (we like to use oatly)
  • seasoning


Over medium heat gently fry the mushroom and onions in a wide saucepan for 5-10 minutes until the liquid from the mushrooms has evaporated and the onions just begin to caramelize.

Add the garlic and cook gently for 2 minutes until fragrant. Next add the wine and paprika and cook till the alcohol has evaporated.

Add the stock, mustard, herbs and protein sauce, cover with a lid, reduce the heat to low and simmer for 10-15 minutes. (Use this time to cook some rice, grains or couscous as a bed for your stroganoff or some fresh bread works great instead).

Finally, add the cream, season to taste and wait for the sauce to heat through. Serve the stroganoff over a bed of mixed wholegrains, or long grain rice and a side of buttery greens.

If you like this recipe you will love this smoked tofu sunbeam stew



    • sadya
      October 28, 2020 / 4:27 pm

      woo hoo! thank you its a family favourite! 😉

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