Published: Jan 8, 2017

Mushroom Stroganoff

Name: Mushroom Stroganoff
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons grapeseed oil, divided ((or other neutral oil)); 1 large yellow onion, diced ((about 2 cups)); 1 lb cremini mushrooms, thinly sliced; 3 cloves garlic, minced; 2 teaspoons fresh thyme ((leaves)); 3 tablespoons all purpose flour ((or spelt flour)); 3½ cups vegetable broth ((the best you can find, see note 1)); 7 oz dried broad egg noodles ((see note 2)); 1/2 cup non-dairy milk ((unflavored and unsweetened)); Salt and pepper ((to taste)); Parmesan cheese ((for garnish, see note 3)); Chopped flat-leaf parsley ((for garnish))

1 pot and just 10 ingredients. A lighter, vegetarian spin on stroganoff. This quick and easy weeknight pasta is a family favorite. Can easily be made dairy free and vegan.

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Mushroom stroganoff in a white plate with fresh thyme and parmesan

And just like that, it’s 2017. Happy New Year, my friends!

Early January can bring a lot of pressure to set extreme New Year’s resolutions. Resolutions that temporarily fill the gym like a can of sardines, resolutions that involve crazy fad diets, and resolutions that encourage hard-and-fast rules with zero room for deviation. It can get a bit too crazy, a bit too fast - don’t ya think?!

This year I’m skipping the aggressive new year’s resolutions and opting for moderation. Partly because my fear of commitment makes it hard to get excited about doing (or eating) the same thing every day. Sure I love kale (a lot), but there’s no way I’m living on straight up kale for the next year. This lady still needs her pasta every now and again.

Mushroom stroganoff ingredients like pasta, mushrooms, parsley and onions on a countertop

For days when your body is craving a nourishing and cozy meal, I encourage you to tuck into this vegetarian mushroom stroganoff. It’s comforting in the way that only carbs can be. And you can still feel good about it, I promise. Traditional stroganoff is loaded with meat, butter and sour cream. This lighter version switches out the meat for an extra big serving of umami-packed mushrooms (yay veggies). A combination of flour, vegetable stock and dairy-free milk forms a creamy sauce that covers every morsel of pasta. The sauce is so satisfying, it reminds me of a pasta-friendly mushroom gravy. And who doesn’t like gravy? Instead of butter, I use a neutral oil (like sunflower seed). These easy swaps make a better-for-you pasta that you can feel good about digging into. Because, it is the new year after all.

After a holiday full of cooking, I’m really digging the “one pot”-ness of this dish. Personally, I think there are some one pot recipes that could benefit from a second pot. But this one definitely isn’t it. And, given my approach to cooking has been described as a “mini hurricane” (direct quote from Anguel)...it’s always a bonus when kitchen cleanup is contained. As is often the case with one pot pasta dishes, you’ll want to keep an eye on your noodles as they cook. If it looks like they need a bit more liquid, add some more stock to loosen up the sauce and allow the noodles to cook. If you’re using egg noodles, they cook pretty quickly so make sure to stay on your toes! Overcooked noodles suck.

Season the dish with salt and pepper to suite your taste, because seasonings of vegetable stock can vary greatly by brand. For garnish, top with a generous serving of fresh parsley and a sprinkle of cheese. If you eat dairy, then hard Italian cheese (grated) works great. Vegans, opt for a dairy-free version, obviously (this brazil nut parmesan is delish).