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Mushroom Stroganoff Recipe

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This recipe for Mushroom Stroganoff is from Our Complete Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz wide egg noodles
4 Tbsp olive oil, separated
20 oz mushrooms sliced thinly
large onion, diced
5 cloves garlic
1/2 tsp salt
1/2 tsp ground pepper
2 cups vegetable broth
3 Tbsp flour
1/2 cup Greek Yogurt (I use Fage)
Directions:
Directions:
Cook noodles according to package, just to al dente

Rinse noodles with cold water

in a large skillet or Dutch oven over medium-high heat. Add 3 Tbsp olive oil
Once the oil is fragrant, add all mushrooms and 1/4 tsp salt to the pan and turn to medium/low.
Let the mushrooms saute for 6-8 min, tossing them every 3-4 minutes
Add 1 more Tbsp of olive oil to the mushrooms as well as the onion and garlic. Mix everything together and saute for an additional 2-3 min.

While the vegetables are cooking, add the flour to 1 cup of broth and whisk until the flour is mostly dissolved.

Turn the heat to medium-high heat and slowly pour the flour mixture into the pan and whisk consistently until the mixture thickens.

Remove the stroganoff from the heat and let it cool for just a minute to keep the yogurt from curdling, add the Greek yogurt, pepper, and fresh thyme to the pan and mix until combined.

Turn on low heat. Fold in the egg noodles and let heat over low heat until the noodles are hot.

 

 

 

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