One-Pot Mushroom Stroganoff with Cashew Cream

Name: One-Pot Mushroom Stroganoff with Cashew Cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Plant-based, Russian-inspired
Ingredients: 400 g mushrooms, sliced; 1 medium leek, sliced; 3 cloves garlic, minced; 2 tbsp olive oil; 1 1/2 tsp sweet paprika; 1/2 tsp smoked paprika; 1 tsp dried thyme; 1 tbsp Dijon mustard; 1 tbsp soy sauce; 300 g giant couscous; 1 tin butter beans, 400 g tin, drained and rinsed; 700 ml vegetable stock, plus more if needed; 100 g kale, chopped; salt and black pepper, to taste; fresh parsley, chopped, to finish; 70 g cashews, for the cashew cream; 120 ml plant-based milk, for the cashew cream; 1 tbsp lemon juice, for the cashew cream; 1 pinch salt, for the cashew cream

Dinner · Plant-based, Russian-inspired

Credit: Beezy Cook

A creamy, dairy-free one-pot mushroom stroganoff with leek, butter beans, giant couscous, and kale.

Added Oct 12, 2026

PrepPrep time

15 min

CookCook time

25 min

ServingsServings

4 servings

Ingredients

1× yields 4 servings

400 g mushrooms, sliced

1 medium leek, sliced

3 cloves garlic, minced

2 tbsp olive oil

1 1/2 tsp sweet paprika

1/2 tsp smoked paprika

1 tsp dried thyme

1 tbsp Dijon mustard

1 tbsp soy sauce

300 g giant couscous

1 tin butter beans, 400 g tin, drained and rinsed

700 ml vegetable stock, plus more if needed

100 g kale, chopped

salt and black pepper, to taste

fresh parsley, chopped, to finish

Cashew cream

70 g cashews, for the cashew cream

120 ml plant-based milk, for the cashew cream

1 tbsp lemon juice, for the cashew cream

1 pinch salt, for the cashew cream

Notes

Times are estimated from the method: about 15 minutes prep and 25 minutes cook. The cashews are blended directly into cream; if your blender struggles, blend a little longer until silky. Stir the pan occasionally while the couscous simmers, since giant couscous can stick to the bottom. Leftovers keep well in the fridge for up to 3 days; loosen with a splash of stock or water when reheating. Pearl couscous can work in place of giant couscous, but cooking time may vary.

Preparation

Blend , , , and until completely smooth to make the cashew cream. Set aside.

Heat in a large deep pan over medium-high heat. Add and cook, stirring often, until nicely browned and caramelised.

Add and , and cook for a few minutes until softened.

Stir in , , , , and and cook briefly until fragrant.

Add , , and . Bring to a simmer, then cook, stirring occasionally so it does not stick, until the couscous is tender. Add a splash more of if the mixture gets too thick.

Stir in and most of the cashew cream. Season with .

Serve topped with the remaining cashew cream and finish with .