Creamy Mushroom Stroganoff

I’ve said this before and I’ll probably say it again — “The Weeknight Cook” by Brigit Binns is my absolute favorite cookbook! (Available on Amazon) That is really saying something as I rarely pick a favorite anything…I have trouble narrowing things down to just a Top 5 list! 

Tonight I made the “Creamy Mushroom Stroganoff” (a naturally vegetarian recipe, but I added beef for extra protein) and it is seriously the best stroganoff I’ve ever made. I substituted Kite Hill dairy free Greek-style yogurt (SO close in taste to sour cream!!) and paired it with gluten free penne pasta from Costco that I had on hand.

I also made a happy discovery today; my local Sprouts Farmers Market sells mushrooms in bulk! I normally hate buying ‘shrooms because 1) the plastic cling film/plastic container and 2) I like to mix and match varieties so I usually end up with leftovers that spoil 😅

Pro tip: Using different mushroom types creates a more vivid flavor profile and a way more delicious dish. Today I got two portobello caps, a handful of white buttons, and a few cremini!

Slightly off topic but I LOVE my new ring light (a  birthday gift from my husband Trevor). These are MY photos, taken with an iPhone, next-to-no editing, and they look so much better than most of my pictures.

Sad bonus; while staging the cookbook photo I knocked over the flower vase! This is a reason I thrift things I guess?

Update April 2020: I made stroganoff again today! This time I cooked a tiny chuck roast in the crockpot, and added the fork-tender meat to the stroganoff just before serving. Made a simple recipe even easier!