Traditionally meat based, this recipe uses the mushrooms and green beans to take the place of the meat. Serve it over a hot bed of noodles and sprinkle with a dash of finely chopped fresh parsley.

Mushroom and Green Bean Stroganoff Recipe

Rating: 41

Prep Time: 10 minutes

Cook Time: 8 hours, 20 minutes

Total Time: 8 hours, 30 minutes

Serving Size: 4


  • 2 Tablespoons Olive Oil
  • 16 oz. Button Mushrooms, quartered
  • 2 Tablespoons Tomato Paste
  • 2 Cups Vegetable Stock
  • 1 Yellow Onion, chopped
  • 1 Green Bell Pepper, seeded and chopped
  • 2 Tablespoons Flour
  • 1 1/2 Teaspoons Paprika
  • 8 oz Green Beans, trimmed and chopped
  • 1/2 Cup Sour Cream
  • Salt and Pepper to taste


  1. Heat 1 tablespoon of oil in a skillet over high heat, then add the mushrooms and cook until browned on all sides; 3-4 minutes. Remove from the pan and set aside.
  2. Combine the tomato paste with 1/4 cup of vegetable stock in a bowl and whisk until smooth. Set aside.
  3. Add the remaining olive oil to the skillet and saute the onion and bell pepper until softened; about five minutes. Stir in the flour and cook for one minute, stirring constantly.
  4. Transfer the onion-pepper mixture to a slow cooker with the tomato sauce mix, the paprika, green beans, and remaining stock and cook on low for 6-8 hours.
  5. 30 minutes before time is up, add the mushrooms and remove the lid. Cook on high for 30 minutes or until the sauce is thickened.
  6. Slowly whisk in the sour cream and serve over a bed of hot noodles.