- 10-oz. wide egg noodles
- 4 tablespoons olive oil, separated
- 20-oz. mixed mushrooms, (we used portobello and white mushrooms), thinly sliced
- 1/2 large white onion, diced
- 5 cloves garlic
- 1/2 teaspoon salt, separated
- 1/2 teaspoon ground pepper
- 2 cups vegetable broth, separated (or any kind)
- 3 tablespoons white whole wheat flour
- 1/2 cup 2% Greek Yogurt (option to use sour cream instead)
- Follow the package instructions on the back of your egg noodles and bring a large pot of salted water to a boil. Add egg noodles.
- Let the egg noodles cook until they are al dente and then strain the water from the noodles.
- Rinse the noodles with cold water and set them aside.
- Next, heat a large skillet (or Dutch oven) over medium-high heat and add 3 tablespoons olive oil.
- When the olive oil is fragrant, add all of the mushrooms and 1/4 teaspoon of salt to the pan and turn the heat to medium/low heat.
- Let the mushrooms sauté for 6-8 minutes, tossing them every 3-4 minutes.
- Add 1 more tablespoon of olive oil to the mushrooms as well as the onion and garlic. Mix everything together and sauté for an additional 2-3 minutes.
- While the vegetables are cooking, add the flour to 1 cup of broth and whisk until the flour is mostly dissolved.
- Turn the heat to medium-high heat and slowly pour the flour and broth mixture into the pan and whisk consistently until the mixture thickens.
- Slowly add the rest of the broth, Greek yogurt, pepper, and fresh thyme to the pan and mix until combined.
- Bring the mixture to a boil and then turn to low heat.
- Fold the egg noodles into the mushroom stroganoff sauce and let the mixture heat over low heat until the noodles are hot and ready to eat.
Nutrition FactsServing Size: 1/4 Calories: 217 Sugar: 5 Fat: 14 Carbohydrates: 14 Fiber: 3 Protein: 10
Keywords: mushroom stroganoff, mushroom stroganoff recipe