The mushroom stroganoff recipe below is the ideal, quick choice for a late dinner. It’s completely done in 30 minutes and great for vegetarians. The best thing is that you can add all the toppings that you love.
To make the mushroom stroganoff you need 1 pound mushrooms, 1 pound wide egg noodles, 1 thinly sliced small white onion, 3 1/2 tablespoons flour, 3 tablespoons butter, 1/2 cup dry white wine, 1 tablespoon Worcestershire sauce, 4 cloves minced garlic, 1/2 cup plain Greek yogurt, 1.5 cups vegetable stock, kosher salt, 3 small sprigs fresh thyme, freshly-cracked black pepper.
You can add toppings such as cheese, parsley, sour cream and more.
Start by cooking the wide egg noodles according to the instructions. Cook the onion with 1 tablespoon of butter for 5 minutes. Include the 2 tablespoons of butter, mushrooms, garlic and cook for 7 more minutes. Pour the wine and leave it to simmer for 3 minutes.
Grab a bowl and combine the flour, vegetable stock, and Worcestershire sauce. Mix them very well and transfer this to the pan with mushrooms. Add the thyme as well. Mix again and let it simmer for 5 minutes. All you need to do now is add the Greek yogurt, salt, and pepper. Top the noodles off with the sauce and serve the dish hot.