Creamy Mushroom Stroganoff
A quick and creamy vegetarian Mushroom Stroganoff that uses baby bella mushrooms and Greek yogurt to deliver a satisfying, protein-rich meal in just 30 minutes.
Equipment
- 1 large sauté pan
- 1 large pot
- 1 Wooden Spoon
- 1 Whisk
- Measuring spoons and cups (as needed)
Ingredients
- 1 lb wide egg noodles
- 3 tbsp unsalted butter divided
- 1 small white onion thinly sliced
- 4 garlic cloves finely minced
- 1 lb baby bella mushrooms cleaned and sliced
- ½ cup dry white wine
- 1½ cups vegetable broth
- 1 tbsp vegetarian Worcestershire sauce
- 3½ tbsp all-purpose flour
- 3 small sprigs fresh thyme or ¼ tsp dried thyme
- ½ cup plain Greek yogurt or light sour cream
- Kosher salt to taste
- Freshly ground black pepper to taste
- Optional garnishes: grated Parmesan cheese chopped fresh parsley, extra black pepper
Instructions
- Cook the Noodles: Bring a large pot of generously salted water to a boil. Add the egg noodles and cook according to the package directions until just tender but still firm (al dente). Drain and set aside, reserving a small amount of pasta water if needed.
- Sauté Aromatics and Mushrooms: In a large sauté pan over medium-high heat, melt 1 tablespoon of butter. Add the thinly sliced onion and cook, stirring occasionally, for about 5 minutes until softened and translucent. Add the remaining 2 tablespoons of butter, minced garlic, and sliced mushrooms to the pan. Continue cooking, stirring frequently, until the mushrooms release their moisture and become tender, about 5 to 7 minutes.
- Deglaze with Wine: Pour in the white wine to the pan. Using a wooden spoon, gently scrape the bottom of the pan to lift up any flavorful browned bits. Let the wine simmer for approximately 3 minutes, reducing slightly.
- Prepare and Add Sauce Mixture: While the wine reduces, whisk together the vegetable broth, Worcestershire sauce, and flour in a separate bowl until smooth. Pour this mixture into the pan with the mushrooms and add the thyme sprigs. Stir well to combine and allow the sauce to simmer gently for 5 minutes, stirring occasionally, until it thickens.
- Finish with Yogurt and Seasoning: Remove the thyme sprigs. Lower the heat to medium-low and stir in the Greek yogurt or light sour cream until the sauce is creamy and evenly blended. Taste and adjust seasoning with kosher salt and freshly cracked black pepper as needed.
- Serve: Place the cooked egg noodles on plates or in a serving bowl. Spoon the mushroom stroganoff sauce generously over the noodles. Garnish with optional Parmesan cheese, fresh parsley, and a sprinkle of black pepper if desired. Serve immediately for best flavor.
Notes
- For best texture, be sure to cook the noodles al dente, as they will continue to soften slightly when mixed with the sauce.
- Use a good-quality dry white wine to enhance the depth of flavor; if you prefer not to use wine, a splash of white grape juice mixed with a teaspoon of vinegar can substitute.
- Greek yogurt adds a pleasant tang and creaminess with less fat than traditional sour cream; ensure it’s well stirred in to avoid curdling.
- Fresh thyme offers the best aroma and flavor, but dried thyme is a convenient alternative.
- This recipe reheats well and makes excellent leftovers for easy meal prep during the week.
