Mediterranean One-Pot Creamy Mushroom Stroganoff with Cottage Cheese

Mediterranean One-Pot Creamy Mushroom Stroganoff with Cottage Cheese

Light, Hearty, and Mediterranean-Inspired

This healthier take on classic stroganoff features savory cremini mushrooms, aromatic onions and garlic, and a luscious creamy sauce made with high-protein cottage cheese instead of sour cream. It’s made entirely in one pot — no fuss, minimal cleanup, and maximum flavor. Perfect for a Mediterranean-inspired weeknight dinner that’s both comforting and nourishing.

Total Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 3–4

Ingredients

8 oz egg noodles (or whole wheat noodles for added fiber)

8 oz cremini mushrooms, sliced

1 small onion, diced

2 cloves garlic, minced

2 cups low-sodium chicken broth (or vegetable broth for vegetarian option)

1 cup cottage cheese (full-fat or low-fat, as preferred)

1 Tbsp olive oil

Salt and black pepper, to taste

Chopped parsley, for garnish

Instructions

Sauté the aromatics
Heat olive oil in a large deep skillet or pot over medium heat. Add diced onion and sauté for 3–4 minutes, until translucent. Add garlic and cook for another 30 seconds until fragrant.

Cook the mushrooms
Add sliced mushrooms to the pan. Season with a pinch of salt and pepper. Sauté for about 5–7 minutes until the mushrooms release their moisture and begin to brown.

Add broth and noodles
Pour in the chicken (or vegetable) broth. Stir to combine, then add the egg noodles. Bring to a boil, then reduce heat to a simmer. Cover and cook for 8–10 minutes, stirring occasionally, until noodles are tender and most of the liquid is absorbed.

Blend cottage cheese (optional)
For an ultra-smooth sauce, blend the cottage cheese in a blender until creamy. Otherwise, keep it as-is for a more rustic, textured finish.

Stir in cottage cheese
Once the noodles are cooked, remove the pan from heat and stir in the cottage cheese. Mix until well combined and creamy. Taste and adjust seasoning with additional salt and pepper, if needed.

Garnish & serve
Sprinkle with fresh chopped parsley and serve warm. Optional: Top with a touch of grated Parmesan or a squeeze of lemon for extra brightness.

Tips

Blend Cottage Cheese for Creaminess:
If you’re not a fan of the curds, blend the cottage cheese in a food processor or blender before adding — it creates a silky-smooth sauce that mimics sour cream or cream cheese.

Use Low-Sodium Broth:
Since cottage cheese and broth both contain salt, go for low-sodium broth to better control the seasoning.

Cook Noodles Al Dente:
Egg noodles cook quickly, so keep an eye on them and stir occasionally to avoid sticking to the bottom or overcooking.

Add Liquid if Needed:
If the noodles absorb all the broth too quickly, just add a splash of warm water or broth toward the end of cooking to loosen the sauce.

Boost the Umami:
A splash of tamari, soy sauce, or even a dash of Worcestershire sauce can deepen the mushroom flavor without overpowering the dish.

Fresh Herbs Finish:
Always finish with fresh parsley, dill, or thyme to enhance the Mediterranean feel and balance the richness.

Variations

Make It Vegetarian:
Simply use vegetable broth instead of chicken broth — the mushrooms will still give you that satisfying umami depth.

Add Mediterranean Veggies:
Stir in some baby spinach, sun-dried tomatoes, or roasted red peppers near the end of cooking for more color and nutrients.

Protein Boost:
Add white beans, chickpeas, or even shredded rotisserie chicken for extra protein.

Go Gluten-Free:
Swap the egg noodles with gluten-free pasta (like lentil or chickpea pasta) — just adjust the cook time accordingly and keep an eye on liquid absorption.

Cheesy Upgrade:
For an extra cheesy finish, stir in a handful of shredded Parmesan, feta, or gruyère along with the cottage cheese.

Spice It Up:
A pinch of red pepper flakes, a swirl of harissa, or some smoked paprika can add warmth and depth.

Q&A

Q: Can I use Greek yogurt instead of cottage cheese?
A: Yes! Greek yogurt can be a great substitute if you prefer a tangier flavor and a smoother consistency. Use full-fat for best texture and stir it in after removing the dish from heat to prevent curdling.

Q: Will this recipe work with other types of mushrooms?
A: Absolutely. You can use white button mushrooms, baby bellas, or even a mix of wild mushrooms for more depth of flavor.

Q: Can I make this dish ahead of time?
A: Yes, but it’s best enjoyed fresh. If preparing ahead, slightly undercook the noodles so they don’t get mushy upon reheating. Reheat gently with a splash of broth or water to loosen the sauce.

Q: Is this dish suitable for vegetarians?
A: It can be! Just swap the chicken broth for vegetable broth and ensure all other ingredients are vegetarian-friendly.

Q: How do I make it richer without heavy cream?
A: Stir in a little grated Parmesan, a pat of butter, or an extra spoonful of blended cottage cheese for added richness without the need for heavy cream.

Nutrition Facts

(Approximate per serving, based on 4 servings)

Note: Nutritional values will vary slightly depending on your cottage cheese brand, pasta type, and broth used.

Final Conclusion

This Mediterranean One-Pot Creamy Mushroom Stroganoff is a nourishing, lightened-up comfort dish that delivers on both flavor and texture. With a smart swap of cottage cheese for heavier dairy, you get a creamy, satisfying meal rich in protein and lower in saturated fat — without sacrificing indulgence. The earthy mushrooms, tender noodles, and vibrant herbs tie it all together in one cozy, fuss-free pan. Whether you’re looking for a quick weeknight dinner or a nutritious meatless main, this dish checks all the boxes — wholesome, hearty, and delightfully Mediterranean.