Mushroom stroganoff

Step by Step

Step 1

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.

Step 2

Let the egg noodles cook until they are al dente and then strain the water from the noodles.

Step 3

Rinse the noodles with cold water and set them aside.

Step 4

Next, heat a large skillet (or Dutch oven) over medium-high heat and add 3 tablespoons olive oil.

Step 5

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.

Step 6

Let the mushrooms sauté for 6-8 minutes, tossing them every 3-4 minutes.

Step 7

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.

Step 8

While the vegetables are cooking, add the flour to 1 cup of broth and whisk until the flour is mostly dissolved.

Step 9

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.

Step 10

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.

Step 11

Bring the mixture to a boil and then turn to low heat.

Step 12

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.

Tips and Warnings

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.

Ingredient

Olive oil

59.15 ml 2.07 fl. ozs
Vegetable broth

473.18 ml 16.56 fl. ozs
Salt

2.46 ml 0.09 fl. ozs
Large white onion

0.5 0.5
2% greek yogurt

118.29 ml 4.14 fl. ozs
Ground pepper

2.46 ml 0.09 fl. ozs
White whole wheat flour

44.36 ml 1.55 fl. ozs
Garlic

5 pcs 5 pcs
Mixed mushrooms

20 oz 566.99 g
Wide egg noodles

10 oz 283.5 g

Amount Per Serving
	Calories	217 kcal
	Carbohydrates	14 g
	Protein	10 g
	Fat	14 g
	Fiber	3 g
	Sugar	5 g

View nutrition facts

Mushroom stroganoff

Summary