Meatless Monday Wild Mushroom Stroganoff

The foundation - Egg Noodles The fall has me seeking more warm comfort foods and a traditional Stroganoff seems to hit the spot. This recipe is much like the retro-recipe I remember but with the mushroom substitution for my...

The foundation - Egg Noodles
The foundation - Egg Noodles

The fall has me seeking more warm comfort foods and a traditional Stroganoff seems to hit the spot. This recipe is much like the retro-recipe I remember but with the mushroom substitution for my Meatless Lifestyle. I love when we can transform older recipes to fit a healthier life-style.  I fondly remember the Beef Stroganoff my mother created finished with sour cream. I can see this Stroganoff served along-side a Spinach or Arugula Salad  at my table very soon!

Wild Mushroom Stroganoff

– Shared by Nancy Waldeck – Taste and Savor author and chef

Wild Mushroom Stroganoff
Wild Mushroom Stroganoff

Ingredients:

  • 8 ounce whole wheat egg noodles
  • 1 1/2 tablespoons olive oil
  • 1/3 cup shallots, chopped
  • 1 large garlic clove, grated
  • 24 ounces assorted wild mushrooms, thinly sliced
  • Sea salt and freshly ground black pepper
  • 1 cup non-fat Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons fresh  dill, finely chopped

*More parsley and dill for garnish

Directions:

  1. Bring a large pot of water to a boil over high heat. Prepare the pasta according to the package directions.
  2. Heat the oil in large sauté pan or skillet over medium high heat. Stir in the shallots and cook for a few minutes, until soft, add the garlic and cook and stir until fragrant. Add the mushrooms and season with salt and pepper to taste, stirring to incorporate. Cook, stirring every minute or so, for 8 to 10 minutes, so the mushrooms' moisture evaporates. Remove from the heat.
  3. Stir in the yogurt, mustard and Worcestershire, along with the parsley and dill.
  4. Taste, and adjust the seasoning as needed.
  5. Drain the pasta, reserving a couple of TB of the cooking water. Toss the pasta into the mushroom mixture, adding the reserved cooking water as needed to keep the dish moist. Garnish with parsley and dill.

***You can use nonfat Greek Yogurt in almost any recipe that calls for Sour Cream. The secret is to not allow the Yogurt to boil. You’ll see in the directions we remove the pan from the heat to finish this dish, and then add the Yogurt.

Again, I would pair this with a Spinach Salad or an Arugula Salad for a relatively quick and healthy meal option for a fall evening.

What is your favorite dish that had made it back to your table as the seasons have changed?