Multi-Mushroom Stroganoff

This is a delicious recipe that's filling but doesn't have too much fat. The real secret to the dish's flavor is in the seasoning- fresh chopped parsley on the top and thyme mixed in with the mushroom sauce make for a pleasantly rustic and savory combination.

There will be lots of stirring and careful timing involved, but having the ingredients measured and prepared before starting is a huge help. It took a little experimentation and adjustment to get the thickness just right- feel free to change the amounts of broth and flour to get the best consistency!

Multi-Mushroom Stroganoff

Ingredients:

• 8 oz. Noodles (we used egg)
• 1 TBSP Olive Oil
• 1/2 an Onion, diced
• 2 to 3 TBSP Flour
• 2 cups Vegetable Stock
• 1 1/2 TBSP Worcestershire Sauce
• 10 oz. White Mushrooms, sliced
• 10 oz. Baby Bella Mushrooms, sliced
• 10 oz. Shiitake Mushrooms, sliced, stems removed
• 1/2 tsp. Thyme
• L'il Dash of Salt and Pepper
• 1/4 cup Fat-Free Greek Yogurt
• Chopped or Dried Parsley, to taste

Directions:

1. Bring a medium pot of water to a boil and cook pasta according to instructions.
2. While the pasta cooks, heat olive oil over medium-high heat and add onions. Cook until translucent.
3. Add 2 TBSP flour to onions, stir to combine. Gradually add 2 cups of broth, stirring continually. (Add extra flour to thicken if desired.)
4. Stir in 1 1/2 TBSP Worcestershire sauce.
5. Add in all mushrooms, stir to combine. Bring to boil, then let simmer for 8 minutes. (The pasta is usually done around this point!)
6. Stir in 1/2 tsp. of thyme, and a dash each of salt and pepper.
7. Add 1/4 cup of yogurt and the cooked noodles. Top with parsley.

Tags

broth

Pasta

Quick Cooking Time

Entrée