Food Hussy Recipe: Mushroom Stroganoff

This isn’t exactly a traditional stroganoff – that would obviously have beef, mustard and paprika – I wanted a light dish but still creamy. Egg noodles was something I basically didn’t eat for YEARS because my ex-husband was allergic. But – now that I’m on my own – egg noodles are back in my life!

I sort of made this up on the fly – I had some cream and chicken broth in the fridge that needed to be used along with mushrooms – and you put it all together and you’ve got a nice little sauce! I sauteed the mushrooms in butter because that adds to the flavor of the sauce.

In the time it took to make the noodles – the mushrooms and sauce were ready! I made just the right amount to have it for dinner and then the next day for lunch. I’ll definitely be making this again. Egg noodles are so light – I’m so happy to have them back in my life!! I loved that this is great for the “Meatless Monday” movement or even on Fridays during Lent!

Yield: 2Author: Heather JohnsonPrint Recipe

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Mushroom Stroganoff

Mushrooms are my favorite vegetable and I was really wanting to have some stroganoff – and thus – mushroom stroganoff was born! It’s creamy and light and perfect for Meatless Monday! (Or Lent!)

prep time: 5 minscook time: 12 minstotal time: 17 mins

ingredients

• 8 oz mushrooms, sliced
• 1/2 stick butter
• 1/4 cup heavy cream
• 1/4 cup chicken broth
• 1 tsp cornstarch 
• 2-3 Tbsp chicken broth
• 3 Tbsp of sour cream
• 2 cups egg noodles 

instructions

1. Boil water
2. Over medium high heat, melt butter in a skillet.  
3. Add mushrooms to the skillet at the same time you add the pasta to the water 
4. Sauté for 4-5 min
5. Add cream and 1/4 cup chicken broth and reduce on medium
6. In small bowl mix 1 tsp cornstarch and 2-3 Tbsp broth then add to pan
7. Stir and let thicken 2-3 min
8. Remove from heat
9. Pasta should be done. Drain pasta and set aside. 
10.  Add 3 Tbsp of sour cream to mushrooms and stir in off heat
11. Top egg noodles with sauce