Mushroom Stroganoff

January 8, 2008 · 15 comments · Print This Post

in Dinner, Healthy, Pasta / Grains, Vegetarian

Mmm…Mushroomy

I don’t know about the rest of you, but after spending the last few weeks literally gorging myself on wine, cheese, chocolate, more wine, dip, crackers, wine again, and then some beer I’m starting to feel like I need to promptly go to a spa, a yoga retreat, the gym, and possibly rehab.

So to lighten up my fatty food intake just a smidgen I decided to make a creamy meatless alternative to the traditional stroganoff by substituting substantial portobello and baby bella mushrooms for beef. I also reduced the fat of the dish by using a combination of low-fat sour cream and Fage Non-Fat Yogurt. While this isn’t a perfect “lighten up” meal, it sure beats the heck out of brittle, turnovers, and fettuccine.

Line Up!
Line Up!
Boil, Drain, and Set Aside
Boil, Drain, and Set Aside
Choppity Chop
Choppity Chop
Cook the Onions and Garlic
Cook the Onions and Garlic
Add the Mushrooms
Add the Mushrooms
Pour in the Stock; Reduce
Pour in the Stock; Reduce
Stir
Stir
Add the Sour Cream, Yogurt, and Parsley
Add the Sour Cream, Yogurt, and Parsley
Toss With Pasta
Toss With Pasta
Mmm...Mushroomy
Mmm…Mushroomy

Mushroom Stroganoff (Inspired by a recipe from AllRecipes.com)
Serves 4

3 tablespoons butter
1 large onion, chopped
2 cloves of garlic, minced
3/4 pound mushrooms, sliced (Note: I used Portobello and Baby Bella)
1 1/2 cups low sodium chicken stock (Note: You may also use vegetable or beef stock)
3/4 cup low-fat sour cream
3/4 cup non-fat yogurt (Note: You can use a combination of low or non-fat Greek yogurt (such as Fage) and light sour cream, or use one exclusively)
3 tablespoons all-purpose flour
1 teaspoon low sodium soy sauce
1 teaspoon Worcestershire sauce
1/4 cup chopped fresh parsley and a lttle extra for garnish
8 ounces Farfalle Pasta (Note: Feel free to use whatever pasta you prefer, or even brown or white rice)
Salt and Pepper to taste

Bring a large pot of salted water to a boil. Add noodles, and cook according to your desired level of doneness. Remove from heat, drain, and set aside.

While the pasta is cooking, melt the butter in a large heavy skillet over medium heat. Add onions and garlic, and cook, stirring until softened.

Add the sliced mushrooms, cooking until they are softened and lightly browned.

Next add the stock, soy and Worcestershire sauces. Bring the sauce to a boil, and cook until the mixture has reduced by 1/3.

In a small bowl combine the sour cream and flour and parsley. Add this mixture to the pan and stir. Continue cooking over low heat, just until the sauce thickens. Pour the pasta into the sauce and cook until the dish is evenly heated through. Serve, seasoning with salt and pepper and garnish with additional parsley and a dollop of sour cream.

{ 12 comments… read them below or add one }

1 Lys January 8, 2008 at 11:02 am

Now that looks like a good idea. I need to start reading Cooking Light again. I have a dress to fit into in 33 days and if I keep eating holiday style, I won’t be able to fit into it *LOL*

Reply

2 Daddy January 8, 2008 at 2:45 pm

I think this is fantastic, especially as your immediate removal of meat creates a lighter tax on your digestive system and with other similar actions taken you can quickly redeem yourself from the Holiday gorging!

Plus, it looks ultimately delicious.

Kudos.

Reply

3 Abbey January 9, 2008 at 2:25 pm

Yum…that looks good. I wish I liked mushrooms, though! My husband does…a lot…so maybe I’ll suck it up and make it just for him. :)

Enjoying your blog! I love to cook, too, though I sure as heck don’t do it as much as I should. And I’m always looking for new recipes – can’t wait to try some of the ones you have up here.

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4 Dylan January 10, 2008 at 5:30 pm

That looks so good – I love mushrooms, but unfortunately I face considerable family opposition. I might just have to wait until everybody’s out…!

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5 Cate O'Malley January 10, 2008 at 11:01 pm

Looks delicious!

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6 Holly January 11, 2008 at 11:21 am

Oooh, good thinking Erin! I will try this one!! :)

(As well as those turnovers…)

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7 Kristina January 22, 2008 at 8:41 pm

I made this last night and it was addictively delish.

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8 MariannaF February 19, 2008 at 5:37 am

This looks absolutely delicious! And I love mushroom/creamy ingredients with pasta!

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9 Charcuterista February 19, 2008 at 9:52 am

Beautiful photos, especially of something that can be difficult to photograph – mushrooms…

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10 Chris February 19, 2008 at 10:26 am

I want to put that Mmmmm… in Me!

Fage yogurt rules, by the way.

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11 Bekah December 29, 2012 at 9:22 pm

Yum! Used all Greek yogurt, plus added some Dijon. Also added kale and dill, then mixed it all up with wild rice to create a kind of dreamy mix of stroganoff and risotto.

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12 Bekah December 29, 2012 at 9:26 pm

Also, subbed leeks for onions; plus added breadcrumbs before baking at low heat in a casserole dish. (I am the kind of person who can’t resist altering a recipe just a little bit.) Thanks for the idea!

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