This creamy mushroom and butter bean stroganoff is a 30-minute, one-pot vegetarian recipe packed with flavor! It's the perfect comfort food main meal served with crusty bread, rice, or mashed potatoes.

This recipe is high in protein and fiber thanks to the butter beans and mushrooms and comes together so quickly. It's a great vegetarian twist on a traditional stroganoff recipe, with creamy butter beans and heaps of that delicious umami flavor.

For more gorgeous comfort food recipes, try my creamy harissa butter beans, this one-pot mushroom pasta, this creamy marmite mushroom pasta or my lentil hotpot.

Ingredient Notes

The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post. Here are a few notes on the ingredients, along with possible substitutions if you don't have everything on hand:

• Mushrooms: Cremini, chestnut, or white button mushrooms work perfectly but feel free to mix in other varieties like shiitake or portobello for a richer flavor.
  
• Butter Beans: Also known as lima beans, these add creaminess and protein to the stroganoff as well as a wonderful texture. Cannellini beans or even chickpeas can work as a substitute.
  
• Shallots or Onion: Shallots have a milder, sweeter flavor, but if you don't have them, a white or yellow onion is a good alternative.
  
• Crème Fraîche or Double Cream: Crème fraîche adds a tangy richness, while double cream offers a more neutral, creamy flavor. I used an oat creme fraiche to make this recipe vegan-friendly, or you can also use sour cream if needed for a more traditional stroganoff recipe.
  
• Vegetable Stock: For a richer flavor, you can substitute with a mushroom or chicken stock (if you're not strictly vegetarian).
  
• Thyme: Fresh thyme adds a nice earthiness, but you can substitute with ½ teaspoon dried thyme if needed. Make sure you remove the leaves from the stems and discard the stems.

How To Make This Creamy Mushroom and Butter Bean Stroganoff

The exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page. Below is an overview of making this recipe to help you visualize how this recipe should turn out.

Step 1) Sauté the Aromatics & Mushrooms

Start by heating 1 tablespoon of butter in a pan and sauté the diced shallots (or onion) for 5-6 minutes until softened.

Add the remaining butter, garlic, and mushrooms. Cook on high heat to brown the mushrooms and bring out their flavor.

Step 2) Stir in the Flour and Herbs

Turn down the heat and stir in the flour and fresh thyme. Let it cook for a minute to help thicken the sauce later.

Step 3) Add Liquid & Beans

Pour in the vegetable stock, balsamic vinegar, and Dijon mustard. Stir and simmer for 5 minutes until the sauce begins to thicken.

Stir in the drained butter beans and crème fraîche. Simmer for another 5-10 minutes until the beans warm through and the sauce becomes creamy and thick.

Taste the stroganoff and season with salt and pepper to your liking. Serve hot with your favorite side.

Top Tips \ Chef's Notes

• Don't rush the mushrooms: Let the mushrooms brown well before adding any more ingredients. High heat is key to avoid steaming them. If you have a small pan, consider adding the mushrooms in batches to avoid them releasing lots of moisture and essentially boiling.
  
• Thickening the sauce: The flour helps thicken the sauce, but you can also mash some of the beans into the sauce for an extra creamy texture.
  
• Balancing flavors: The Dijon mustard and balsamic vinegar add some of the key flavors associated with stroganoff, so don't skip them! You can always adjust the amounts to suit your taste. A traditional stroganoff will often have some Worcestershire sauce added, but this isn't vegetarian.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of stock or cream if the sauce has thickened too much! 

This stroganoff can also be frozen for up to 2 months, though the texture of the cream may change slightly when reheated. Make sure you consume any defrosted items within 24 hours of defrosting.

How To Serve?

Any stroganoff recipe is often served with pappardelle pasta or rice, but I love this mushroom and butter bean stroganoff served with mashed potatoes for the perfect comfort food dinner. It's also great with crusty bread to scoop everything up.

FAQs