Mushroom stroganoff is a delicious way to stretch your grocery budget. “Meatless Monday” is a great money saving plan to implement. This Mushroom stroganoff can also be made using all dried ingredients from your pantry! Fast, easy and so delicious, you will want it any day of the week.
Ingredients and Variations
Ingredients: Egg noodles, butter, mushrooms, onions, mushroom powder plus, water, beef bouillon, sour cream, dried parsley, Worcestershire sauce, cornstarch, salt and pepper.
Variations: If you are low carb, you can swap out the pasta for spaghetti squash, cauliflower rice or your favorite low carb base. If you don’t have mushroom powder plus, add in some garlic and onion powder for flavor. Beef or mushroom broth can be used in place if water and beef bouillon. Plain Greek yogurt can replace sour cream as well.
Mushroom Stroganoff
4
servings10
minutes20
minutesCreamy and packed with flavor mushroom stroganoff!
Ingredients
1 lb wide egg noodles, cooked per package instructions
2 tbsp butter
1 small onion, chopped
1 1/2 lbs button or cremini mushrooms, sliced or 2 cups dried
3 cups water or beef broth
1 tbsp beef bouillon powder if using water*
2 tbsp Worcestershire sauce
3 tbsp mushroom powder plus (see recipe attached)
1 tbsp dried parsley
3 tbsp cornstarch
3 tbsp cold water
1 cup sour cream
1/4 – 1/2 cup dried or fresh spinach, chopped optional*
salt and pepper to taste
Directions
- Cook pasta per package instructions and drain, reserving 1 cup of pasta water.
- in a large skillet, cook onions and mushrooms (if using fresh) 7 minutes until soft. Add 3 cups water, mushrooms (if using dry) and seasonings. Bring to a boil, turn heat down and simmer for 10 minutes.
- Mix cornstarch with 3 tablespoon of water. Slowly whisk into mushroom mixture. Cook until thickened, about 2 minutes.
- Stir in pasta and sour cream. Add a ladle or two of pasta water if noodles are too dry. Salt and pepper to taste.
