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Gallery Item Posted By ERINCOOKS

Posted by: erincooks on May 8, 2008

Mushroom Stroganoff (Inspired by a recipe from
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.

| 1 Comment


By veggr image veggr on May 13, 2008 at 12:32:26 PM

This looks phenomenal.  I might have to make a veggie version...and by "might have to" I mean "will absolutely have to because it looks so delicious"

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