How to: Recipe Makeover – Mushroom Stroganoff


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.

Quad threat.


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.


Mushroom Stroganoff

Serves 4-6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes


  • 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


1. 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.
2. 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.
3. Meanwhile, cook egg noodles per package directions in salted water. Reserve 1 cup of pasta cooking liquid when done.
4. Add goat cheese to mushrooms and stir until melted and evenly dispersed. Remove from heat, stir in yogurt, green onions, salt, pepper and parsley.
5. Add cooked noodles and toss with mushroom sauce, adding reserved pasta water slowly until desired sauce consistency is met. Serve immediately.

How to: Recipe Makeover – Creamy Buttermilk Herb Dressing

For this week’s post, I had high hopes for a delicious twist on an old fave with a broccoli pesto pasta recipe.

creamy buttermilk herb dressing 4

It was a twist alright.

Just not in the delicious sense.

I’m planning on tweaking the recipe though, because I still think it’s a fabulous idea, so stay tuned.

creamy buttermilk herb dressing

You know what else is a fabulous idea? Book clubs.  Specifically, book clubs with food. Themed food.

creamy buttermilk herb dressing 2

I’ve been a member of a book club with some of my esteemed colleagues for coming up on two years.  We meet every couple of months and equally as important as picking a fabulous book, is picking a theme for the potluck meal.  Usually the book points us in the right direction.  For instance, our last book – Three Day Road by Joseph Boyden, followed the journey of two Cree men during and following WWI and took place in both Europe and Northern Ontario.  On the menu was wild game sausage, wild blueberry crumble, smoked fish and winter greens.

creamy buttermilk herb dressing 3

Our next meeting features the book – A Lesson Before Dying by Ernest Gaines. It is the story of an innocent  black man convicted of murder and sentenced to death in 1940s Louisiana.  This potluck theme is ‘what would you have as your last meal’? Chicken pot pie, mac and cheese, tiramisu and ribs are the agenda.  Leave it to the dietitian to bring a salad.  I’ve promised to make it ‘last meal’ worthy though.

That’s where this recipe comes in.  I’m sorry if I repeat this too much, but neither of us buys pre made salad dressing.  Homemade is just too easy and delicious.  Here, I wanted to put my own spin on a creamy dressing, something that would be perfect for my potluck contribution – a wedge salad.  A crisp wedge of iceberg lettuce, slow roasted tomatoes, crumbled bacon, and homemade caramelized onion focaccia croutons; with a creamy buttermilk dressing.  Last meal worthy enough for you?

While the salad ingredients don’t necessarily fit into our ‘healthy recipe makeover’ category, the creamy herb dressing most definitely does.

And no one will ever know.


Creamy Buttermilk Herb Dressing

Serves Makes about 1.5 cups
Prep time 15 minutes
Website Adapted from Ina Garten's Buttermilk Ranch Dressing


  • 1/2 cup 1% or 2% milk
  • 1 tablespoon lemon juice (divided)
  • 3 green onions (white and green parts chopped)
  • 1 clove garlic (chopped)
  • 2 tablespoons fresh dill (chopped)
  • 6-8 Large basil leaves
  • 1 teaspoon dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • 1/2 low fat greek yogurt
  • 1/4 mayonnaise


Feel free to buy buttermilk.  I can only ever find it in 1L containers and never end up using. This method is made to order.  White vinegar can also used in place of lemon juice.


1. To make your own buttermilk, combine milk and 1/2 of the lemon juice and let stand for 5 minutes.
2. In a food processor, pulse remainder of lemon juice, green onions, garlic, dill, basil, mustard, olive oil, salt and pepper until finely minced. Add buttermilk, yogurt and mayonnaise and process until smooth.
3. Refrigerate for at least one hour, preferably overnight to allow the flavours meld.

wedge salad with buttermilk dressing