Mushroom Stroganoff

Before diving into the delicious depths of mushroom stroganoff, let’s think about companions. Pairing this creamy, savory dish with the right sides can take it from delightful to extraordinary.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Course: Main Course

Cuisine: Russian

Keyword: Mushroom Stroganoff

Servings:

Calories: 350kcal

Equipment

skillet
Pot

Ingredients

1/2 cup plain Greek yogurt or reduced-fat sour cream
1/2 cup crisp dry white wine
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon Dijon mustard
3 tablespoons unsalted butter divided
1.5 cups low-sodium vegetable broth
3 1/2 tablespoons all-purpose flour
4 cloves garlic minced or pressed
1 small white onion finely sliced into half-moons
1 pound broad egg noodles
3 sprigs fresh thyme or 1/4 teaspoon dried thyme leaves
1 pound cremini mushrooms cleaned and sliced
Kosher salt and freshly ground black pepper to taste
Optional toppings: grated Parmesan chopped parsley, or a dash more pepper

Instructions

Step 1: Prepare the Ingredients

Gather all your ingredients. This makes the cooking process seamless. Slice the mushrooms, mince the garlic, and chop that onion. Make sure to measure everything out before you start. This will help you maintain a rhythm in the kitchen.

Step 2: Cook the Noodles

Bring a large pot of salted water to a boil. Add the broad egg noodles and cook according to the package instructions until al dente. Drain and set aside, saving a bit of the pasta water.

Step 3: Sauté the Vegetables

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onion and cook for 3-4 minutes until it becomes translucent. Then, add the minced garlic and sauté for an additional minute until fragrant.

Step 4: Add the Mushrooms

Stir in the sliced cremini mushrooms. Season with a pinch of salt and pepper. Stir frequently, allowing the mushrooms to cook down for about 5-6 minutes until they’re tender and browned.

Step 5: Create the Sauce

Sprinkle flour over the mushrooms. Stir to coat them evenly, cooking for about 2 minutes. Gradually whisk in the vegetable broth to avoid lumps.
Next, pour in the white wine, Worcestershire sauce, and Dijon mustard. Bring this mixture to a gentle simmer, allowing it to thicken. This should take about 5 minutes.

Step 6: Finish with Creaminess

Reduce the heat to low and stir in the Greek yogurt or sour cream. Mix until smooth and creamy. If the sauce seems too thick, add a splash of reserved pasta water to achieve your desired consistency.

Step 7: Combine It All

Toss the cooked egg noodles into the skillet with the mushroom sauce. Stir to coat the noodles and allow everything to warm through for another 2 minutes. Toss in the fresh thyme at this point, adjusting seasonings if necessary.

Step 8: Serve

Spoon the stroganoff into bowls and garnish with grated Parmesan or chopped parsley, if using. Serve warm and prepare for the compliments to flow in!

Notes

Use Fresh Mushrooms: Fresh mushrooms have a superior texture and flavor compared to canned varieties.
Substitute Broth: If you have homemade broth, use it! It amplifies the overall taste.
Add Spinach or Kale: Toss in some fresh spinach or kale during the last few minutes of cooking for extra nutrients.
Vegan Options: Swap Greek yogurt for a plant-based alternative like cashew cream to keep it vegan.
Leftovers: This dish reheats beautifully. However, if it seems too thick, add a splash of water when warming it up.

Nutrition

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