This mushroom stroganoff is a perfectly flavorful, wonderful, and hearty dish to enjoy with your close friends and family members!
This Mushroom Stroganfoff was never planned…
This recipe was inspired by a rather unusual event. For those who do not know, I am an English Language teacher. One morning, while doing English tutoring with a student, I asked what her favorite meal was. With the biggest grin across her face, she quickly and happily replied by yelling ‘Stroganoff!’.
Mind you, I have not had stroganoff IN An exceptionally LONG TIME. In fact, has it not been for my young and bubble student, this classic recipe would have never come to mind!
How is this stroganoff recipe different?
Stroganoff traditionally consists of a thick and slightly tar sour-cream based sauce, served with chunks of beef. Often, stroganoffs are also served with egg noodles. My version of this recipe has some variations. But do not let any of my alterations get to you—the recipe is quite delicious! Because my version does not contain meat, I opted for plain Greek yogurt for extra protein (trust me, it is a perfectly viable substitute). We also use meaty portabella mushrooms in place of beef. While I used rotini pasta, you are free to use traditional egg noodles in your dish!
Once again, as I previously said, this dish tastes wonderful. Want to learn how to make it? Then allow me to quit my yapping, and let us move onto the recipe, shall we?!
A Hearty Mushroom Stroganoff
- 16 oz. Rotini pasta or egg noodles
- 1 cup Greek yogurt plain, low fat
- 16 oz. Fresh portabella mushrooms
- 2 cups Fresh spinach optional
- 1 tbsp. Dried oregano
- 1 tsp. Black pepper
- 1 tsp. Salt
- 4 tsp. Extra virgin olive oil
- 4 Garlic cloves finely minced
- 1 Medium onion
- 4 tbsp. Grated parmesean cheese
- 1 cup Low-sodium vegetable broth
- 4 tsp. All-purpose flour
- 1 tsp. Worcestershire sauce or anchovy-free variety (if vegetarian)
- Fill up a large pot of water to a rapid boil.While waiting for the water to begin boiling, finely slice the onion and portabellamushrooms into thin slices, approximately ¼ inch thick. Set aside.
- Once water begins to boil, add pasta, and cookaccording to packets instructions, until al-dente (typically 7-8 minutes). Immediatelydrain and set aside (make sure to reserve ¼ cup of cooked pasta water).
- While pasta is boiling, add cooking spray or oilto a hot skillet, and gradually add in onion, mushroom, and garlic. Cover, and sautéfor about 7-10 minutes on medium-high, until the onions and the mushrooms havelightly browned.
- Once the veggies have finished cooking, in thesame skillet, add the following ingredients into the mix: vegetable broth, pastawater, flour, olive oil, parmesan cheese, salt, pepper, oregano, Worcestershiresauce, and plain Greek yogurt. Mix untileverything is well combined (will look like a creamy, almost cheesy mixture). Raiseto boiling heat then reduce to medium and have the sauce simmer for about 10-15minutes, until everything has appeared to thicken. At this point, add in thespinach.
- Once the sauce has thickened, add the cooked pasta,and gently stir until all the ingredients have been well combined. Enjoy!
Nutrition Information (per serving)
553 Calories | 16.3 grams of Protein | 8.6 grams of Fat | 107.4 grams of Carbohydrates |15.6 grams of Fiber | 13 WW Smart Points (Green Plan)
Did you create this dish? What do ya think? Please let me know in the comments, below! 😀