This cream Mushroom Salad Dressing recipe What is a dream made of. The flavor combination between mushrooms and delicious salad dressing is incredible.
This Mushroom Salad Dressing It is made of hearty mushrooms, Greek yogurt/sour cream, stock and fresh thyme, and stacked with egg noodles to make the most pleasant dinner.
Mushroom Salad Dressing = Healthy Comfort Food
Everyone chooses a meal when they crave comfort food. Salad dressing is nothing more comforting than screaming!This Mushroom Salad Dressing It is a classic vegetarian comfort food that can make you feel happy and full.
Why make this mushroom salad dressing?
vegetarian: This recipe is not only vegetarian, but also vegetarian! The number of mushrooms we use is at least twice (or more) the number of mushrooms used in most other mushroom salad dressing recipes.
healthier: We like to make simple exchanges to make traditional meals healthier. In addition to adding more vegetables, we also use Greek yogurt instead of sour cream.
Ready in 30 minutes: Dinner will be prepared within 30 minutes. Yes, please.
What’s in the mushroom salad dressing?
Stroganoff beef is traditionally made with sour cream and russ, which is a mixture of butter, flour, milk or broth. Most salad dressings have onions, mushrooms (even salad dressings) and Worcestershire dressing.
We paired this mushroom salad dressing with healthier cream and delicious sauces, in which the content of mushrooms and delicious Greek yogurt is three times the original!
What did we use
This is a necessary condition for making salad dressing.
- vegetable soup
- Worcestershire Sauce
- Greek yogurt (yogurt works too!)
How do you thicken the sauce? We do not have flour, but use a slurry of flour and stock to thicken this mushroom salad dressing.
How to make mushroom salad dressing
Mushroom salad dressing is a dinner that can be easily completed any night of the week! It will be ready in 30 minutes, so you will immediately sit in a big bowl of comfort food!
The first step in making mushroom salad dressing is to fry the mushrooms. A common mistake people make when frying mushrooms is that they start cooking mushrooms at too high a temperature and do not give enough moisture to cook the mushrooms.
Here are some tips for sautéing mushrooms.
- Pour the mushrooms into the pot, making sure to pour the mushrooms into the oil and sprinkle with salt. It is important not to leak oil or salt. Salt helps to suck water away from the mushrooms.
- Start to sauté the mushrooms over medium heat instead of high heat. You want to sauté them slowly, then brown the mushrooms of medium height for a few minutes to brown them.
- Try not to push the mushrooms too much in the pot. Let the mushrooms sit down and seep into the liquid.
- You will know when the mushrooms are ready and when they are still plump but golden.
After sautéing the mushrooms, add onions and garlic until the onions become translucent.
In this mushroom salad dressing recipe, there is no regulation of which mushrooms to use. We used a mixture of bella mushrooms, white mushrooms and shiitake mushrooms.
Feel free to try any mushrooms you want!
Combine broth powder
After the mushrooms are cooked, it is time to add the broth and flour. Stir the flour into a bowl of stock.
Generally, for a slurry like this, cornstarch can be added to the warm liquid, but for this formulation, cornstarch is not needed. believe us!
Pour the mixture slowly into the pot and stir everything together over medium heat until the broth starts to bubble.
Make salad dressing
When the slurry thickens, add Greek yogurt, remaining broth and fresh thyme to the pot and mix. Greek yogurt adds a delicious sourness to the sauce and creams it into deliciousness!
When the sauce gets hot, pour the mushroom salad dressing on the nod.
Need a more traditional sauce?
We are big fans of Greek yogurt, but we welcome you to change it to a more traditional yogurt. You can even choose 50/50 Greek yogurt and sour cream. your choice!
Tips for Mushroom Salad Dressing
How do you thicken mushroom salad dressing?
We found that the taste of flour is much better than cornstarch soup, so we thickened this mushroom salad dressing with flour.
Can I use milk instead of sour cream in mushroom salad dressing?
The best sour cream substitute (used in traditional salad dressings) is Greek yogurt, not milk. We used Greek yogurt in this recipe.
How to make mushroom salad dressing gluten-free?
To make mushroom salad dressing gluten-free, use gluten-free pasta and gluten-free all-purpose flour for thickening.
Can I put other vegetables in the mushroom salad dressing?
Yes, you can put other vegetables in the mushroom salad dressing. When adding onions to the pan, sauté the mushrooms and other vegetables together. Here are some ideas:
How to store mushroom salad dressing?
To store mushroom salad dressing, it is recommended to store pasta and sauce separately. Store the sauce in an airtight container and then store it in the refrigerator for up to 5 days.
- 10-Oz wide egg noodles
- 4 tbsp Olive oil, separated
- 20-Oz mixed mushrooms (we use portebella and white mushrooms), sliced into thin slices
- 1/2 Large white onion, diced
- 5 Clove garlic
- 1/2 teaspoon Salt, separate
- 1/2 teaspoon pepper
- 2 cups Separate vegetable soup (or any kind)
- 3 tablespoons White whole wheat flour
- 1/2 cup 2% Greek yogurt (sour cream can be used)
- 2 tbsp Fresh thyme, chopped
- First bring a large pot of salted water to a boil. Add egg noodles.
- Let the egg noodles cook until the teeth harden, then filter out the water in the noodles.
- Rinse the noodles with cold water and set aside.
- Next, heat a large pot (or Dutch oven) on medium/high heat and add 3 tablespoons of olive oil.
- When the olive oil is fragrant, add all the mushrooms and 1/4 teaspoon of salt to the pot, then heat to medium/low heat.
- Let the mushrooms fry for 6-8 minutes, tossing every 3-4 minutes.
- Add 1 tablespoon of olive oil, onion and garlic to the mushrooms. Mix everything together and fry for another 2-3 minutes.
- When the vegetables are cooking, add flour to 1 cup of stock and stir until the flour is mostly dissolved.
- Turn the heat to medium/high, then slowly pour the flour and stock mixture into the pot and keep stirring until the mixture thickens.
- Slowly add the rest of the soup, Greek yogurt, pepper and fresh thyme to the pot and mix until combined.
- Bring the mixture to a boil, then reduce the heat.
- Fold the egg noodles into the mushroom sauce and heat them over low heat until the noodles are hot and ready to eat.
Serving size: 1/4
Keywords: Mushroom Salad Dressing, Mushroom Salad Dressing Recipe