Mushroom & Swiss Chard Stroganoff

Veggie lovers rejoice! This noodle dish with creamy mushroom and Swiss chard sauce is sure to please.

No side salad necessary with this vegetarian noodle dish! It's chock full of tons hearty greens while still making you feel just a little bit spoiled. We need to treat ourselves more often, don't we? Don't sweat it if Swiss chard isn't your favourite. You can always try this recipe with spinach, kale or broccoli and will still end up with a decadent meal that is sure to satisfy. But whatever you do, don't skip out on the garlic and lemon breadcrumbs because they really bring things up to whole other level.

Mushroom & Swiss Chard Stroganoff with Garlic Lemon Breadcrumbs

Serves 4

What you'll need:

Garlic Lemon Breadcrumbs 

1 tbsp extra virgin olive oil

1/2 cup panko breadcrumbs

1/2 tsp garlic powder

zest of 1/2 lemon

Stroganoff

1/4 cup butter

1 medium onion, thinly sliced

1 bunch Swiss chard, stems and leaves separated, and thinly sliced

227 g mushrooms, sliced

4 garlic cloves, minced

1/2 dry white wine

1 2/3 cup vegetable stock

1 tbsp dijon mustard

1 tbsp Worcestershire sauce

3 tbsp AP flour

1/3 cup Greek yogurt or sour cream

453 g broad egg noodles

Salt & pepper, to taste

Fresh chives, for garnish

Steps:

Add olive oil to a large frying pan over medium high heat. Once the oil is hot, add the 1/3 cup panko breadcrumbs, 1/2 tsp garlic powder, and zest of 1/2 lemon. Toasted stirring frequently until the bread crumbs become golden. Season with salt and pepper, and immediately transfer to a small plate to cool. There can be made up to 3 days ahead, and stored on the counter in an airtight contained, once cooled.

Wipe the same same frying pan clean with a paper towel. Melt the butter in the pan over medium heat. Once the butter is melted at the sliced onion and Swiss chard stems, and cook for 5 minutes. Add the mushrooms, season with salt and pepper, and cook for an additional 5 minutes. Add the garlic, cook for 30 seconds then stir in the chard leaves and 1/2 cup white wine, cook until leaves have wilted.

Meanwhile, cook the egg noodles in salted boiling water until el dente.

Next, in large measuring cup whisk together 1 2/3 cup vegetable stock, 1 tbsp dijon mustard, 1 tbsp Worcestershire sauce, and 3 tbsp flour.

Once the chard had wilted, season again with salt and pepper, then stir in the whisked stock mixture, and bring to a low simmer. Stir the sauce until it thickens to your desired consistency. Taste and adjust seasoning, before turning off the heat, and stirring in the Greek yogurt. Gently stir the noodles into the sauce.

To serve: spoon into pasta bowls, top with garlic lemon breadcrumbs, and chopped chives.

Enjoy, my friends!