I made mushroom and white bean stroganoff last night by sort of combining these two recipes and then customizing a bit.

I had it over mashed potatoes (noodles would also work great) and it was delish.


  • 1 diced onion
  • 4 cloves garlic, minced
  • 11 oz mushrooms
  • 1 tablespoon soy sauce
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 tsp dijon mustard
  • red pepper flakes
  • salt and pepper
  • 1 can cannellini beans
  • 1 cup vegetable broth
  • 1/4 cup plain yogurt (I used Forager plain unsweetened cashew yogurt)
  • 1/4 cup milk (I used sproud)
  • 2 tablespoons cornstarch
  • 1/4 cup chopped parsley

I cooked the onions until soft, then added the mushrooms and garlic. (I didn’t use oil, but you could use a bit of olive oil.) I let that cook until the mushrooms had reduced a bit. (This was probably 15 minutes total.)

Then I added the soy sauce, spices, and mustard and let that cook for another 2 minutes or so.

Then I added the vegetable broth and beans and let that cook about 10 minutes more.

Then I mixed the yogurt, milk, and cornstarch together until smooth and stirred the mixture in. I let that simmer another two minutes or so then sprinkled with parsley!

Categories: Mains


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