Description
A creamy and flavorful Mushroom Stroganoff featuring tender sautéed baby bella mushrooms in a rich sauce made with white wine, vegetable broth, and Greek yogurt, served over wide egg noodles. This vegetarian dish is perfect for a comforting weeknight dinner with a delightful twist on the classic stroganoff.
Ingredients
Scale
Pasta
- 16 ounces wide egg noodles
Sauce
- 3 tablespoons butter, divided
- 1/2 large onion, diced
- 4 cloves garlic, minced
- 16 ounces baby bella mushrooms, sliced
- 1/3 cup dry white wine
- 1 2/3 cups vegetable broth
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 pinch ground nutmeg
- 3 1/2 tablespoons all-purpose flour
- 1/4 teaspoon dried thyme
- 1/2 cup plain Greek yogurt
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Fresh parsley, optional, for garnish
Instructions
- Cook noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente according to the package instructions. Drain the noodles and set aside.
- Sauté vegetables: Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the diced onion and sauté for about 5 minutes until softened. Then stir in the remaining 2 tablespoons of butter, garlic, and sliced mushrooms. Cook for 5 to 7 minutes until the mushrooms are tender and lightly browned.
- Deglaze pan: Add the dry white wine to the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 3 minutes to reduce slightly.
- Prepare sauce base: In a separate bowl, combine the vegetable broth, Worcestershire sauce, and Dijon mustard. Whisk until well blended, then add the ground nutmeg and all-purpose flour. Mix thoroughly until the mixture is smooth and lump-free.
- Simmer sauce: Pour the broth mixture into the skillet with the mushrooms and add the dried thyme. Allow the sauce to simmer gently for about 5 minutes until it thickens slightly and coats the back of a spoon.
- Finish dish: Remove the skillet from heat and stir in the plain Greek yogurt. Season the sauce with kosher salt and freshly cracked black pepper to taste. Serve the mushroom stroganoff sauce over the cooked wide egg noodles, garnished with chopped fresh parsley if desired.
Notes
- For a vegan version, substitute Greek yogurt with a plant-based yogurt and use a vegan Worcestershire sauce.
- Ensure not to boil the sauce after adding Greek yogurt to prevent curdling.
- White wine can be replaced with additional vegetable broth if preferred or if avoiding alcohol.
- This dish pairs well with a side of steamed green vegetables or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired
Keywords: Mushroom Stroganoff, Vegetarian Stroganoff, Creamy Mushroom Pasta, Egg Noodles, Greek Yogurt Sauce, Comfort Food
