Gallery - Favorite Foodie Recipes
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There is nothing like coming home to the comforting aroma of your favorite dish, or cooking it yourself. Share that experience with the rest of the foodies here at Yummr by submitting a recipe of your favorite dish!
Submit your favorite recipes to us and include a photo of the dish, if you happen to have one handy. Make sure to be as descriptive as possible and don't forget to title your dish!
*Recipes do not have to be original creations, but please make sure to reference where your recipe came from if it isn't an original, ex.: foodnetwork.com.
*This activity allows unlimited submissions.
PUTTING THE MMM...IN MUSHROOM
Posted by: erincooks on May 8, 2008
Mushroom Stroganoff (Inspired by a recipe from AllRecipes.com)
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.