I have been dying to share this recipe. I would be shouting ‘MUSHROOM STROGANOFF!’ from the rooftops if it was at all socially acceptable.
Short ingredient list. Cooks in under thirty. A monkey could make it.
That’s a classic triple threat, right there.
Wait. It’s also just-try-holding-me-back-from-eating-the-whole-pot delicious.
I’ve been holding this little recipe card in my pocket for a few weeks, since I tested it out in the same week I shared our recipe for Mushroom Bourguignon.
I figured, no one wants to be over mushroomed, Erin. Hold your horses. So I held on. And that was tough, because I think you need this in your life.
Rich, creamy and savoury just like the classic beef version but with meaty cremini mushrooms instead. This would delight any vegetarian, I guarantee it.
The combo of goat cheese and greek yogurt give it that signature stroganoff tanginess while doing double duty as a good source of protein.
And the egg noodles?
Egg noodles for President.
That’s all I have to say about that.
Just looking at this photo makes my salivary glands go bananas.
Guys, you’ve gotta make this one STAT.
- 2 tablespoons butter
- 1.5lb mushrooms (sliced)
- 1 tablespoon flour
- 2 cups low sodium beef broth
- 1 package wide egg noodles
- 1 Small package goat cheese
- 1 cup 2% greek yogurt
- 1 bunch green onions (sliced, white and green part separated)
- 2 tablespoons parsley (chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
||In a large sauté pan over medium heat melt butter and add mushrooms, sautéing until cooked through and most of the liquid is evaporated. Add white parts of onion and cook for another minute until all liquid is evaporated. |
||Sprinkle flour over mushrooms and stir for 30 seconds until dissolved. Add beef broth, lower heat to medium-low and simmer for about 8 minutes. |
||Meanwhile, cook egg noodles per package directions in salted water. Reserve 1 cup of pasta cooking liquid when done. |
||Add goat cheese to mushrooms and stir until melted and evenly dispersed. Remove from heat, stir in yogurt, green onions, salt, pepper and parsley. |
||Add cooked noodles and toss with mushroom sauce, adding reserved pasta water slowly until desired sauce consistency is met. Serve immediately. |