For this week’s Noodle Passport Series, Chef Sarah is making a vegetarian spin on a classic Russian dish, beef stroganoff. Mushroom stroganoff is delicious, flavorful, and a great way to cut back on your meat consumption. Chef Sarah uses greek yogurt in place of heavy cream or sour cream, which is higher in protein and lower in fat but still provides a rich and creamy texture. Choose your choice of mushrooms, and make sure to include shallots and garlic to add flavor. The roux is made with flour to make the dish creamy without using additional dairy. These healthy alternatives do not skimp on any flavor!
8 ounces medium pasta shells
1 ½ tablespoons olive oil
1 ½ pounds cremini mushrooms, thinly sliced
2 large shallots, diced
Salt and pepper to taste
3 cloves garlic, minced
3 Tbsp chopped fresh thyme
2 ½ tablespoons all-purpose flour
2 cups vegetable stock/broth
1 ½ tsp Dijon mustard
¾ cup greek yogurt
⅔ cup freshly grated Parmesan
2 Tbsp chopped fresh parsley leaves
- In a large pot of boiling salted water, cook pasta according to package instructions.
- Add oil to a large skillet over medium-high heat. Add mushrooms and shallots, and cook, stirring occasionally until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in vegetable stock and Dijon. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 4-5 minutes.
- Stir in pasta and greek yogurt until heated through, about 1-2 minutes. Stir in Parmesan until melted, about 1 minute. Stir in parsley; season with salt and pepper, to taste. Serve immediately.