Creamy stroganoff doesn’t have to be unhealthy or take forever to prepare. With our Chard and Mushroom Stroganoff recipe, you can put a nutritious and flavorful meal on the dinner table in 30 minutes.
Rich and creamy stroganoff spread around the world from Russia and has taken on many varieties. While beef may automatically come to mind when you hear “stroganoff,” our chard and mushroom recipe hits the same smooth, comforting notes while bringing new flavors and a host of nutrients.
Our special recipe builds layers of flavor with simple, everyday ingredients. We use mushrooms, chard, and stock to bring a savory foundation while letting sautéed garlic deliver the perfect dinnertime aroma. Our use of white wine gives a balanced acidity and deeper flavor to the sauce and is paired impeccably with rich egg noodles and a fresh lemon finish. For an extra flare, just add a few sprinkles of red pepper flakes for some fun-loving heat.
“I do not usually eat chard. I buy it, let it sit in the fridge until it rots and then toss it, glad to have dodged the bullet. However, that has all changed. I read the reviews of this meal and decided to give chard a chance. This meal is literally one of the best things I’ve ever eaten.”
— Leanna H.
When you see chard on our recipe list, don’t turn away in disgust! We know that chard can be tough to eat, but that’s only if it isn’t prepared right. Sautéing chard will soften the naturally rigid texture and adding butter, garlic, and paprika will make you savor every bite. Don’t believe us? Try this recipe and be ready for a change of mind. It’s no coincidence that this dish made it onto our Top 10 Meals of 2017 list.
While traditional Russian recipes usually use sour cream, our stroganoff takes a healthier route by creating the same creamy texture with probiotic-packed yogurt. Since Greek yogurt is strained an extra time in production, it can provide extra smoothness to any sauce. Whether you choose a plain or Greek variety, check for “Live and Active Cultures” on the container to help your body maintain a healthy balance of bacteria.
With our unique and easy Chard and Mushroom Stroganoff recipe, you can enjoy the classic Russian flavors while getting a blast of vitamins, minerals, and probiotics!
- Garlic, mushrooms, and chard can all be prepped a few days ahead of time to save time during cooking. Learn how to chop garlic and prep chard with our quick how-to video tutorials here:
How to Mince or Crush Garlic
Garlic adds great flavor and aroma to any dish. Learn how to impart the flavors of garlic to any dish with this short video.
How to Prep Kale, Chard, or Collard Greens
Learn how to prep these big leafy greens, so you can enjoy in sautes, salads, soups, and curries.
- You don’t need specialty equipment for our stroganoff. You’ll start off with a stock pot, a versatile pot that can make anything from broth to pasta to chili.
- The second piece of equipment you’ll need is a saute pan. This is a must-have for any kitchen because you use it to brown ingredients quickly and in ways that can maintain the original texture and moisture of a food.
For more kitchen and equipment and tool smarts, visit our Essential Kitchen Cookware and Tools
- 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 - 3/4 cup
- Yogurt, plain or Greek - 1/4 cup
- Lemon juice - 1 tsp
- Cheese, parmesan (opt) - 2 oz, grated
- 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)
- 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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