Healthy Mushroom Stroganoff
Quick, easy meatless Healthy Mushroom Stroganoff ready in 30 minutes! This hearty vegetarian meal with mushrooms, pasta and creamy sauce is lower in calories and fat, carnivore approved and endlessly comforting!
Servings: 6 servings
Calories: 333kcal
Ingredients
- 12 oz 4 cups pasta
- 2 lbs brown mushrooms sliced
- 1 medium onion chopped
- 1/4 tsp thyme dried
- 4 garlic cloves minced
- 3 tbsp butter unsalted
- 2 cups vegetable or mushroom broth low sodium
- 3 tbsp cornstarch or whole wheat flour
- 1/2 cup plain yogurt at least 3.5% fat
- 3/4 tsp salt
- Ground black pepper to taste
- Parsley or dill finely chopped
- Parmesan cheese grated
Instructions
- Cook pasta in salted water until al dente or as per package instructions. I recommend to add pasta to boiling water at same time as you add broth to mushrooms.
- Preheat large deep skillet on medium heat and melt butter.
- Add onion and cook for 3 minutes, stirring occasionally.
- Add thyme and cook for 30 seconds, stirring often.
- Add mushrooms and garlic. Cook uncovered on medium-high heat for 10 minutes, stirring occasionally.
- In a medium bowl, whisk broth, cornstarch, salt and pepper. Add to skillet, bring to a boil, reduce heat to low and let sauce simmer for 5 minutes.
- Don't forget to add pasta to boiling water now as well.
- Turn off heat, add yogurt and stir. Garnish with more pepper to taste and dill/parsley.
- Serve over pasta garnished with parmesan cheese.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Reheat in a skillet by simmering on low heat and stirring.
- Freeze: Freeze in an airtight container up to 3 months. I highly recommend to leave out yogurt or sour cream for any portions you plan to freeze. Add dairy when reheating. Also don't freeze with pasta, as cooked pasta doesn't freeze well.
- Mushrooms: You can use white, wild or combination of any mushrooms.
- Yogurt substitution: If you are used to less tangy taste of sour cream, go for it. You could also use plain Greek yogurt.
- Olive oil: Can be used instead of butter.
- White wine: Replace 1/2 cup of broth with white wine for additional layer of flavor.
- Worcestershire sauce: Adds a umami savory layer of flavor! Use a vegan brand or regular for that additional meaty taste.
- Mushroom tips: Don't over soak your mushrooms in water, don't salt your mushrooms when you add them to the pan, don't steam your mushrooms by overcrowding your pan.
Nutrition
Serving: 2cups | Calories: 333kcal | Carbohydrates: 56g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 365mg | Fiber: 3g | Sugar: 6g