Mushroom stroganoff
Mushroom Stroganoff features whole-wheat pasta tossed in a rich, creamy mushroom sauce made with Greek yogurt. This comforting dish is perfect for a cozy dinner and highlights the earthy flavors of mushrooms and herbs.
Cook time 20 min
Prep time 10 min
Ingredients:
4 cups whole-wheat pasta3 tbsp salted butter
1 onion
3 lb mushrooms
2 cups chicken broth
2 tbsp cornstarch
6 oz greek yogurt
1 tsp salt
1/4 tsp black pepper
1/4 cup dried parsley
Mushroom Stroganoff is a hearty and delicious meal that's perfect for both vegetarians and meat lovers alike. Made with wholesome ingredients like whole-wheat pasta, mushrooms, and Greek yogurt, this dish combines rich flavors and a creamy texture. It's a great choice for a cozy dinner and can be prepared in just under an hour.
Instructions:
- Bring a large pot of salted water to a boil.
- Add the whole-wheat pasta and cook according to the package instructions until al dente.
- Drain the pasta and set aside.
- Melt the 3 tablespoons of salted butter in a large skillet over medium heat.
- Add the finely chopped onion and sauté for about 5-7 minutes, or until the onion becomes translucent.
- Add the sliced mushrooms to the skillet with the onions.
- Cook for about 10-12 minutes, stirring occasionally, until the mushrooms are tender and have released most of their moisture.
- Season with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
- In a small bowl, whisk together the 2 cups of chicken broth and 2 tablespoons of cornstarch until smooth.
- Pour the broth mixture into the skillet with the mushrooms and onions.
- Bring the mixture to a simmer and cook for 5-7 minutes or until the sauce starts to thicken.
- Remove the skillet from heat.
- Stir in the 6 ounces of Greek yogurt until well combined.
- Add the 1/4 cup of dried parsley and mix well.
- Add the cooked pasta to the skillet and toss until the pasta is well coated with the mushroom sauce.
- Season to taste with additional salt and pepper if needed.
- Plate the Mushroom Stroganoff and garnish with a bit of extra parsley if desired.
- Serve hot and enjoy your meal!
Mushroom Stroganoff is an easy-to-make dish that’s perfect for a comforting meal any night of the week. The combination of creamy sauce, tender mushrooms, and whole-wheat pasta creates a satisfying dish that's both nourishing and delicious. Whether you're cooking for family or friends, this recipe is sure to be a hit.
Mushroom stroganoff FAQ:
Store leftover Mushroom Stroganoff in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over low heat or in the microwave, adding a splash of broth if the sauce has thickened too much.
Yes, you can substitute Greek yogurt with sour cream or a non-dairy yogurt alternative to maintain a creamy texture. However, keep in mind that this may slightly alter the flavor.
Cook the whole-wheat pasta according to the package instructions, usually around 8-12 minutes, until al dente. Be sure to drain it before adding to the sauce.
Button mushrooms or cremini mushrooms are ideal choices for Mushroom Stroganoff due to their rich flavor and texture. You can also mix in other varieties like shiitake for added depth.
The Mushroom Stroganoff is done when the sauce has thickened after about 5-7 minutes of simmering, and the pasta is well-coated. It should appear creamy and glossy.
Cooking Tips:
- For a smoother sauce, ensure the cornstarch is fully dissolved in the chicken broth before adding to the pan.
- Feel free to experiment with different types of mushrooms for varied textures and flavors.
- If you prefer a thicker sauce, add a bit more cornstarch mixed with cold water.
- To enhance the flavor, you can add a splash of white wine before adding the chicken broth.
- Garnish with fresh parsley instead of dried parsley for a burst of color and freshness.
- If you're looking for a vegetarian option, substitute vegetable broth for chicken broth.
Nutrition Facts
6 ServingsCalories 320kcal
Protein 16g
Carbohydrates 44g
Fiber 7g
Sugar 8g
Fat 10g
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