Mushroom Stroganoff

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

Tagged as: Dinner, easy, mushrooms, parsley, quick, sour cream, stroganoff, Vegetarian, yogurt