Mushroom Stroganoff Recipe
Our vegetarian mushroom stroganoff is made with hearty mushrooms, Greek yogurt, broth, and fresh thyme that are folded in with egg noodles to create the most comforting dinner!
Servings: 4
Ingredients
- 10 oz. wide egg noodles
- 4 tablespoons olive oil separated
- 20 oz. mixed mushrooms thinly sliced (we used portobello and white mushrooms)
- 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
Instructions
- 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.
- Remove the stroganoff from the heat and let it cool for just a minute so that the Greek yogurt doesn't curdle when you add it in. Then, 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.
Video
[adthrive-in-post-video-player video-id="H6uSmIP0" upload-date="2021-09-13T17:25:19.000Z" name="Mushroom Stroganoff Recipe" description="This creamy Mushroom Stroganoff recipe is what dreams are made of. The flavor combo between the mushrooms and savory stroganoff sauce is unbelievable."]
Notes
- Salt the mushrooms: It is important you don’t skimp on the oil or the salt. The salt helps to draw the moisture out of mushrooms.
- Start sautéing the mushrooms on medium heat, not high heat. You want to slowly sauté at first and then brown the mushrooms on medium-high heat for the last few minutes to brown them.
- Try not to push the mushrooms around too much in the pan. Let the mushrooms sit and seep their liquid.
- You know when the mushrooms are ready when they are still plump, but golden brown.
Nutrition
Calories: 217kcal | Carbohydrates: 14g | Protein: 10g | Fat: 14g | Fiber: 3g | Sugar: 5g