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Butter Bean Stroganoff with Greek Yogurt Recipe

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4.3 from 8 reviews

A creamy and comforting Butter Bean Stroganoff featuring sautéed mushrooms, tender butter beans, and a rich sauce finished with tangy Greek yogurt. This vegetarian dish is packed with flavor and perfect for a quick, satisfying meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Mushrooms and Vegetables

  • 1 pound (450 g) cremini mushrooms, sliced (or white button mushrooms)
  • 1 medium onion, chopped
  • 2 cloves garlic, grated

Sauce and Beans

  • 2 tablespoons extra virgin olive oil
  • 2 cans butter beans (15 oz / 400 g each), drained and rinsed
  • 1½ cups (375 g) vegetable broth, plus more if needed
  • 2 tablespoons (20 g) all-purpose flour
  • 1 tablespoon Dijon mustard (or yellow mustard)
  • 1 tablespoon soy sauce (or Worcestershire sauce)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme (or oregano)
  • ½ cup (125 g) Greek yogurt, plain
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Brown the mushrooms: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for about 8 minutes, stirring occasionally, until they release their moisture and start turning golden brown. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
  2. Cook the onion and garlic: Reduce the heat to medium. Add the chopped onion and grated garlic to the skillet. Cook for 3 to 4 minutes, stirring frequently, until the onion softens. Add a splash of olive oil if the skillet becomes dry.
  3. Make the sauce: While the vegetables cook, whisk together the vegetable broth, flour, Dijon mustard, soy sauce, smoked paprika, and dried thyme in a bowl until smooth with no lumps.
  4. Add the beans and simmer: Pour the sauce mixture into the skillet with the vegetables and stir in the drained butter beans. Bring to a gentle simmer and cook for around 5 minutes, stirring occasionally, until the sauce thickens and the beans are heated through. Add additional broth or water if the sauce becomes too thick.
  5. Finish and serve: Turn off the heat and allow the sauce to stop bubbling. Stir in the Greek yogurt and chopped fresh parsley until the sauce is creamy and well combined. Taste and adjust seasoning if needed. Serve warm alongside crusty bread, egg noodles, rice, or mashed potatoes.

Notes

  • Use cremini mushrooms for a richer flavor, but white button mushrooms work well too.
  • For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
  • Add a splash of olive oil if the skillet dries out during onion and garlic cooking to prevent sticking.
  • The sauce thickness can be adjusted with extra vegetable broth or water to achieve your preferred consistency.
  • This dish pairs beautifully with crusty bread, egg noodles, rice, or mashed potatoes for a hearty meal.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegetarian, European-inspired
  • Diet: Vegetarian

Find it online: https://iamstarved.com/butter-bean-stroganoff-with-greek-yogurt-recipe/