Mushroom Stroganoff


  • salt and ground black pepper to taste
  • 3 tbsp butter divided
  • 1/4 cup chopped onions
  • 8 ounces mushrooms sliced and trimmed
  • 2 tbsp all-purpose flour
  • 1 cup low-sodium vegetable broth
  • 12 ounces whole wheat wide noodles
  • 2/3 cup plain low fat greek yogurt
  • 1 tbsp dill pickle juice


  1. Add 2 tablespoons of butter to skillet, reducing heat to medium; add onions and cook until tender, about 2 minutes

  2. Add mushrooms and cook, stirring, for several minutes longer until mushrooms are tender and lightly browned. Add flour, stirring until it is lightly browned and blended in, 30 to 60 seconds longer

  3. Stir in broth; bring to simmer, scraping up browned bits from bottom of skillet, and cook until thickened. Remove from heat

  4. Cook noodles according to package directions; drain and toss with remaining tablespoon butter

  5. Return skillet with mushrooms and sauce to heat;. When heated through, turn off heat under pan and add yogurt and Pickle juice or dill, stirring until well blended. Taste and add additional salt and pepper if needed. Serve over noodles