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Multi-Mushroom Stroganoff

2/15/2018

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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
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    Hi! We're J and L. We love sharing the recipes and techniques that have helped us make great vegetarian food be part of our lives.

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