Originating in Russia (but created by a French chef!), beef stroganoff is a savory  hearty meal characterized by juicy beef, mushrooms and noodles coated in a creamy sauce. It’s a savory meal that’s been around for generations.

Now, meet a classic stroganoff with a vegetarian spin!

 

Traditional stroganoff sauce contains sour cream and a roux, which is a mixture of butter, flour, and broth. In our Vegetarian version, we swapped out the beef, added triple the mushrooms, use vegetable broth instead of beef broth and include gut-friendly Greek yogurt instead of sour cream.

You’ll cook the noodles directly in the Stroganoff sauce. This way, the noodles soak up all that delicious flavor while they cook. Cleanup is easy since everything cooks in the same pot. It’s a warm, hearty meal that’s sure to please.

 

Why We Love These Ingredients

Vegetable broth is not only low in calories and fat. It’s packed with minerals like calcium and magnesium and vitamins like vitamin A, C, and E. As a result it can support skin and bone health as well as immune function.

Vegetable broth also contains antioxidant and anti-inflammatory compounds which can protect against chronic disease and promote healthy blood sugar levels. And yes, it’s great for gut health; it’s a natural source of prebiotics that feed and balance gut flora.

Ancient civilizations used garlic to treat asthma, digestive disorders, heart disease, infections, and respiratory disorders. And modern science confirms that garlic can protect your gut lining, ease inflammation and improve cholesterol, blood pressure, and blood sugar levels.  

Cremini mushrooms are one of the most common mushrooms sold in supermarkets. They are low in calories and high in healthy carbs and protein. Like many other types of mushrooms, cremini are natural immune-boosts and rich in helpful bacteria, including probiotics. They’re also great for your blood pressure. One study found that a diet rich in mushrooms can reduce the likelihood of developing high blood pressure, especially during pregnancy.

 

Pro Tips To Get You Started

Cremini mushrooms (also spelled crimini) are some of the most common mushrooms sold in grocery stores. They’re older than white mushrooms, darker in color, and have a deeper, more complex flavor. Their age often gives them a more complex flavor than white mushrooms.

If you want to add another type of mushroom to the creminis, we recommend shiitake or portobello mushrooms.  When sauteing the mushrooms, add salt to help draw out the moisture. The mushrooms are ready when they are still plump and a light golden brown. Feel free to be generous with the mushrooms; they shrink down a lot during the cooking process. 

For variety, you can also add more vegetables with the mushrooms and onions, such as peas, carrots, or zucchini.

As with many creamy sauced pastas, these noodles are best served while fresh and hot. The sauce will thicken as it cools and sits.

To store the leftovers, let stroganoff cool completely. Then, transfer into an airtight container and store for up to 3-5 days. Because stroganoff is a noodle-based dish, we don’t recommend freezing it because the noodles will likely get soggy.

 

Let’s get cooking!

 

Vegetarian Mushroom Stroganoff

This Vegetarian Mushroom Stroganoff is a lighter, healthier spin on a classic comfort food recipe. A flavorful weeknight dinner – and there’s only one pot for cleanup!

INGREDIENTS

• 4 TBSP olive oil, divided
• 1 large yellow onion, diced (about 2 cups)
• 1-1/4  lb. cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1 TBSP fresh thyme leaves [or 1 tsp fresh]  
• 3 TBSP all purpose or wheat flour
• 3½ cups vegetable broth
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 8 oz dried broad egg noodles 
• 1/3 cup Greek Yogurt [or sour cream]
• 1/2 cup 2% milk
• Parmesan cheese and chopped flat-leaf parsley (for garnish)

INSTRUCTIONS

1. Sauté onion:  Heat ½ tablespoon of butter and 1 tablespoon  of olive oil in large pot or Dutch oven over medium-high heat. Add onion, sauté until softened and translucent, about 3  minutes.
   
   
2. Add mushrooms and salt to the onion mixture. Reduce heat to medium. Let the mushrooms sauté for about 7-8 minutes, stirring occasionally until golden brown and any liquid is cooked off.
   
   
3. Build sauce:  Add the remaining 1 tablespoon oil, minced garlic, and thyme. Cook, stirring frequently, until garlic is fragrant, 1 to 2 minutes.
   
   
4. Make the Roux: Stir in flour until vegetables are evenly coated. Gradually pour in vegetable stock, whisk vigorously to prevent clumps and scrape any brown bits off the bottom pan. Season with salt and pepper.
   
   
5. Cook noodles: when mixture comes to a boil, add dried noodles to the pot. Gently stir to ensure the noodles are evenly covered with liquid.  Cook noodles for 4 minutes. Add milk, then continue cooking, stirring occasionally until noodles are al dente –another 3-4 minutes.
   
   
6. Turn off heat, then add Greek Yogurt. Stir until noodles are coated. Season with salt and pepper to taste. If the noodles look dry, add more milk and/or a splash of stock. Season with more salt and pepper, if desired.
   
   
7. Garnish with cheese and parsley. Enjoy!  

 

recipe source:

• https://evergreenkitchen.ca/mushroom-stroganoff/
• https://fitfoodiefinds.com/mushroom-stroganoff-recipe/