Mushroom lovers – hold on to your caps! (Heh – get it? Because mushroom caps…)
I’m about to blow your minds.
Or make you really hungry, at least.
As you know, I’m all about modifying meat-y classics so that I can enjoy pescetarian or veg spin-offs while still cooking for my omnivore husband. It’s how I manage to make two somewhat different dinners without losing my… marbles.
He loves chicken piccata, so I make a shrimp-y version for myself. When he’s hankering beef and broccoli stir-fry, I’ll replace the beef with tofu for myself. Easy peasy, lemon squeezy!
With experience, it just gets easier and more enjoyable. (As enjoyable as cooking two different dinners can get, anyway.) And in case you’re wondering why I do make dinner for my husband most nights, it’s not because we are a gender role household by any means. It’s just that if I don’t, he’ll eat cereal or chips and I kind of want to nourish the man, you know?
No more #BachLife!
When it came to beef stroganoff, I decided that making a full-blown mushroom stroganoff was not only a simple solution, but a freakin’ delicious one.
I quartered some big and gorgeous cremini mushrooms and, low and behold, that was all the heartiness this dish needed.
I also substituted sour cream with plain Greek yogurt.
Don’t look at me that way – it totally worked. I wouldn’t suggest it if it wasn’t off-the-charts delicious, mmmkay?
Easy Mushroom Stroganoff
- 16 oz fresh cremini mushrooms approx. 5 cups, washed and quartered
- 2 medium onions thinly sliced
- 2 cloves garlic minced
- 1/4 cup butter
- 1.5 cups vegetable broth divided 1 cup by 1/2 cup
- 2 tablespoons corn starch
- 1/2 teaspoon Kosher salt
- 1-2 teaspoon Worcestershire sauce
- 1.5 cups plain full-fat Greek yogurt
- 3 cups cooked egg noodles
Melt butter in a large saucepan over medium heat.
To a large saucepan, add the mushrooms, onions and garlic; simmer, stirring occasionally, until the onions and mushrooms are tender (approx. 5-7 minutes).
Transfer the mushrooms and onions to a bowl and set aside.
To the same saucepan, add 1 cup of the broth, the salt, and the Worcestershire sauce.
Bring to a simmer, scraping the brown bits from the pan for extra flavor.
In a small bowl, mix the remaining 1/2 cup of broth with 2 tablespoons of corn starch.
Slowly add the broth and starch mixture into the pan while whisking. Whisk until mixture thickens.
Add the mushrooms and the onions to the pan and allow to simmer for 1 minute, stirring constantly.
Finally, bring the heat to low and stir in the Greek yogurt until you end up with a nice and thickened sauce.
Heat the mixture, but do not bring to a boil.
Serve over cooked egg noodles.
Be sure to use full-fat Greek yogurt to avoid curdling over heat.