Yesterday Old Man Winter paid a seriously cold visit to Houston. With temps hovering above freezing and the whipping winds, I wished we could have a Texas version of a school snow day so that we could all stay bundled up inside with a roaring fire, sipping hot cocoa and playing family games. Sigh. Luckily, Thanksgiving break is right around the corner so we can do just that.
But for now, everyone came home from work and school hungry, cold and in need of a hug. And I was prepared with the most warm-you-from-the-inside-out, hug-on-a-plate piping hot dinner that everyone devoured and then walked around in that dazed food coma state, too content with their meal even for a piece of enticing brownie pie. In my house, that’s called a 5 stars out of 5 stars dinner.
So, how do you cast this magic food spell at your next family dinner? Well, lucky for you I’ve included my Mushroom Stroganoff recipe below so you can do just that tonight!
It’s WAY healthier and lighter than the Beef Stroganoff version you probably grew up on. I use Greek yogurt instead of sour cream or heavy cream and I brown up the mushrooms before moving forward with the dish so they surrender all of their crisp, hefty flavor before becoming part of the sauce.
I served this with Pappardelle noodles (“pappare” meaning to gobble up in Italian, how apropos) which are a type of egg noodle that originated in Tuscany, but you could also use regular wide egg noodles here or even a nice white rice. I served the meal with warm Ciabatta bread and buttered peas, but honey-roasted carrots I think would be divine with this as well as a sweet side to this savory dish.
I cannot even express to you how much flavor there was packed into each bite. And the warm, delicious smell that wafts throughout the house means you won’t have to yell “dinners ready” for everyone to come running.
If you make my Mushroom Stroganoff, please show me how it turned out and what you paired it with @howtosuburb on Instagram. And don’t forget to check back tomorrow for my Day 6 dinner recipe-We got this! Mangiamo.
- 1 package cremini mushrooms, whole
- 1 package white mushrooms, whole
- 1 16 oz. package Pappardelle noodles, egg noodle, or white rice
- Vegetable broth (I use Organic Reduced Sodium Better Than Bouillon seasoned vegetable base; you add 1 teaspoon per 8 oz. boiling water then use in your dish)
- 1/2 large white onion
- 1 1/2 cups plain Greek yogurt
- 1 tablespoon dried thyme
- Salt and Pepper to taste
- Butter and/or olive oil
- 2 tablespoons flour
- Worcestershire sauce
- In a large pot of boiling salted water, cook the Pappardelle to package directions, drain and set aside;
- Meanwhile, in a large skillet over medium-high heat, add 1 tablespoon each of olive oil and butter;
- Rough chop 1/2 large white onion;
- Rough chop the cremini and white mushrooms (first remove the tough stems-great job for little hands and a way to get your kids to help with this dish like mine did-and wipe down the mushroom caps with a clean, damp paper towel);
- When the butter has melted, add the chopped onion and mushrooms and about 1/2 teaspoon salt and pepper, 1 tablespoon dried thyme and stir to combine;
- When the mushrooms have shrunk up and started to brown on the edges (10 minutes or so) sprinkle over the 2 tablespoons flour and stir until completely incorporated;
- Now slowly add in about 2-4 cups of vegetable broth and 1 tablespoon Worcestershire sauce and let simmer until bubbling, then reduce to medium-low heat and stir occasionally until the sauce begins to thicken (about 5-7 minutes more);
- Turn off the heat and add the Greek yogurt, stirring gently to incorporate and adjust for salt and pepper seasonings.
- Serve piping hot over Pappardelle and enjoy!