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White Bean Stroganoff

by Karen Curtis | Jun 8, 2026 | Youth Gour-Made Blog | 0 comments

White Bean Stroganoff 1 teaspoon oil, or use 2-3 tbsp broth to sauté ½ cup chopped onion 4 cloves garlic, minced 10 ounces thinly sliced mushrooms, 1 tablespoon soy sauce, 1 tablespoon vinegar ½ to 1 teaspoon Dijon mustard 1-2 tsp ketchup ½ teaspoon dried thyme ½ teaspoon salt, less or more as needed ¼ teaspoon black pepper ⅓ cup yogurt 2 tablespoons parmesan ½ to 1 cup broth 15 ounce can white beans drained and rinsed Step 1: Heat a large skillet over medium heat, add the oil, and then add the onion and garlic and a good pinch of salt. Cook, stirring frequently, until the onion is translucent and starting to turn golden. Add splashes of water to help the onion cook evenly. 4 to 5 minutes. Step 2: Add in the mushrooms and another good pinch of salt, and cook for a minute. Step 3: Then, mix in the soy sauce, vinegar, and Dijon mustard. Mix really well, and continue to cook until the mushrooms are al dente, another 5 to 7 minutes. If the pan is drying out too much, you can cover the pan to retain moisture and to help the mushrooms cook faster. Step 4: Now, mix in thyme, salt, pepper. Mix in the yogurt and Parmesan. Step 5: Add in 1/2 cup of the water or broth and all of the beans, tossing well, then cover and cook for 6 to 8 minutes. Step 6: Taste and adjust salt and flavor. Add more of the water or broth, if you want the beans to be saucier, or cook for a few minutes longer without the lid, if you want the sauce to thicken a lot. The sauce thickens as it cools, so you want to adjust accordingly.

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