Mushroom Stroganoff

Mushroom Stroganoff is 30 minute vegetarian meal that is hearty, creamy and flavorful even for carnivores. It is quick, easy and you will not miss the meat!

Author: Olena of ifoodreal.com

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 6 servings 1x

Category: Dinner

Method: Stove

Cuisine: Ukrainian

INGREDIENTS

12 oz (4 cups) pasta

2 lbs brown mushrooms, sliced

1 medium onion, chopped

1/4 tsp thyme, dried

4 garlic cloves, minced

3 tbsp butter, unsalted

2 cups vegetable or mushroom broth, low sodium

3 tbsp cornstarch or whole wheat flour

1/2 cup plain yogurt, at least 3.5% fat

3/4 tsp salt

Ground black pepper, to taste

Parsley or dill, finely chopped

Parmesan cheese, grated

STEPS

1. Cook pasta in salted water until al dente or as per package instructions. I recommend to add pasta to boiling water at same time as you add broth to mushrooms.
2. Preheat large deep skillet on medium heat and melt butter.
3. Add onion and cook for 3 minutes, stirring occasionally.
4. Add thyme and cook for 30 seconds, stirring often.
5. Add mushrooms and garlic. Cook uncovered on medium-high heat for 10 minutes, stirring occasionally.
6. In a medium bowl, whisk broth, cornstarch, salt and pepper. Add to skillet, bring to a boil, reduce heat to low and let sauce simmer for 5 minutes.
7. Don’t forget to add pasta to boiling water now as well.
8. Turn off heat, add yogurt and stir. Garnish with more pepper to taste and dill/parsley.
9. Serve over pasta garnished with parmesan cheese.

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