mushroom stroganoff, vegetarian stroganoff, milk and sugar, milk and sugar sisters, michelle stroebe blog

My first year of grad school, I was lucky enough to be required to take a fabulous cooking class where I learned everything from knife skills to how to prepare homemade gnocchi.  One week my group was required to make a beef stroganoff to share with the class.  It turned out perfectly and was delicious, but I couldn’t help notice the amount of butter and cream needed to make the dish.  A few weeks later I found myself craving the dish and decided to make a healthier version, minus the cream, butter, and beef.  The great thing about this recipe is its versatility – you can add chicken or beef, different types of mushrooms, or additional veggies.  Enjoy!

Optional additions: chop kale, spinach, or zucchini and toss in with the mushrooms to add more veggies!  Or serve with a large salad.

Mushroom Stroganoff

1 Tbsp olive oil

1 medium onion, diced

1 pound portobello, crimini, or white mushrooms, sliced/chopped

1/2 tsp salt

½ cup dry sherry (optional)

½ tsp tomato paste

½ cup vegetable broth

3 Tbsp fresh oregano, chopped

½ tsp dried thyme (optional)

2 garlic cloves, chopped

1/2 tsp dried mustard

1 small dried bay leaf, crushed

1 tsp soy sauce

1 tsp Worcestershire sauce (for non-vegetarians)

½ cup sour cream

1 Tbsp all-purpose flour

1/4 cup chopped fresh parsley (optional)

1 package dried spaghetti or egg noodles

Bring a large pot of lightly salted water to a boil and cook pasta according to directions.

While the water is boiling, heat olive oil in large heavy skillet over medium heat. Add onion, and cook about 3-4 minutes, stirring frequently. Add mushrooms and salt, and cook until the mushrooms are browned. Add ingredients through Worcestershire or soy sauce and cook another 10-15 minutes over medium-low heat until most juices have evaporated. (Add additional veggies now while sauce is simmering, if desired.)

Over low heat, slowly stir in flour and cook 1 minute.  Add sour cream and stir well until it is completely incorporated; cook another 1-2 minutes.  Add cooked noodles to pan and stir well to incorporate the sauce into the noodles.  Serve with parsley, if desired.

mushroom stroganoff, vegetarian stroganoff, milk and sugar, milk and sugar sisters, michelle stroebe blog

mushroom stroganoff, vegetarian stroganoff, milk and sugar, milk and sugar sisters, michelle stroebe blog

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