Creamy Chard and Mushroom Stroganoff
with egg noodles

Name: Creamy Chard and Mushroom Stroganoff
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 16 oz Mushrooms, sliced (look for pre-sliced); 2 leaves Chard, chopped, leaves and stems separate; 8 oz Noodles, egg (sub any dried pasta); 1 Tbsp Oil, olive; 3 Tbsp Butter; 2 Tbsp Flour, all-purpose; 1/2 tsp Paprika; 1/4 tsp Red pepper flakes (opt); 1/2 cup Wine, white (sub any type stock); 1 cup Stock, any type; 1/4 cup Yogurt, plain or Greek; 1 tsp Lemon juice; 2 oz Cheese, parmesan (opt), grated

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This vegetarian stroganoff hits all the same creamy, comforting notes as its meat-based counterpart. Chard and mushrooms give the dish nutrition and savory flavors. Served over egg noodles, this is a great cool-weather meal.

Ingredients

Metric

Servings:

Chard and Mushroom Stroganoff:

Garlic - 2 cloves , chopped
Mushrooms - 16 oz , sliced (look for pre-sliced)
Chard - 2 leaves , chopped, leaves and stems separate
Noodles, egg - 8 oz (sub any dried pasta)
Oil, olive - 1 Tbsp
Butter - 3 Tbsp
Flour, all-purpose - 2 Tbsp
Paprika - 1/2 tsp
Red pepper flakes (opt) - 1/4 tsp
Wine, white - 1/2 cup (sub any type stock)
Stock, any type - 1 cup
Yogurt, plain or Greek - 1/4 cup
Lemon juice - 1 tsp
Cheese, parmesan (opt) - 2 oz , grated

Prep

Garlic - Prep as directed. (Can be done up to 5 days ahead)
Mushrooms / Chard - Prep as directed. Store separately. (Can be done up to 3 days ahead)

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Make

Bring a large stock pot with salted water to a boil. Add noodles and cook until al dente, tender but not soggy. Drain.
While pasta cooks, heat a large saute pan over medium-high heat. Add olive oil and then mushrooms to heated oil. Saute until mushrooms have cooked down and are golden brown, 6 to 7 minutes (note: don't rush this step as cooking the mushrooms until they are dark grown is the key to developing flavor in the sauce). Season with some salt and set mushrooms aside. Return pan to heat.
Reduce heat to medium. Add butter and then chard stems to melted butter. Saute until chard stems are beginning to soften, 3 to 4 minutes. Add garlic, flour, paprika and red pepper flakes (if using) and stir until no dry bits of flour remain.
Stir in chard leaves and white wine and cook until chard leaves are wilted and wine is reduced, ~3 minutes more. Add stock and mushrooms to pan and simmer until the sauce reduces by about half, ~5 minutes more.
Remove pan from heat and let it cool for 1 minute before stirring in yogurt. Season with some salt and pepper.
Serve noodles with sauce over top. Finish with lemon juice and parmesan cheese. Enjoy!

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