Mushroom Stroganoff Recipe
a Stroganoff made with mushrooms is very easy to make, there are some tricks to make it «Gourmet»
tasty. First of all, most types of mushrooms will work;
you don’t need anything «fancy», but make sure they are really fresh.
The secret to a tasty sauce lies in the cooking and the slow browning of the mushrooms, onions and garlic together with fresh herbs. (If you do use dried herbs, use half the amount.)
The pasta, which tastes so well with Stroganoff, should be cooked «al dente» and definitely not be overcooked- you want the feeling of different textures and not too soft and mushy.
In this recipe
I don’t use heavy cream or sour cream but Greek (light) yogurt and condensed
canned (light) milk. I find this
combination helps to bring out so much more flavor, and it is also low fat!
Here is a fantastic
vegetarian mushroom Stroganoff recipe that I hope you will like as much as we do!
Vegetarian Mushroom Stroganoff
2 Tbs Olive oil
- 1 medium
white or yellow onion, sliced
- 4 garlic
- 4 cups
sliced fresh mushrooms
- 1 tsp fresh
- 1 tsp fresh
- ¼ tsp pepper
- ½ tsp salt
- 2 tsp fresh
- 1 tsp Dijon
- 1 tsp tomato paste
- 1 ½ Tbs flour
- 1 cup
- ½ cup
canned condensed light milk (or half and half cream)
- 3 Tbs Greek
natural yogurt (light)
- Cooked egg
noodles, Tagliatelle or Linguini pasta, «Al
- Heat the
olive oil over medium-high heat.
- Cook onion,
garlic and mushrooms for about 10 minutes. Stir frequently.
- Add thyme
and rosemary and cook for another few minutes.
- When the
mushrooms have a golden brown color; add dill, mustard, tomato paste, salt and
- Mix in the
flour and make sure there are no lumps. Add the broth and stir well.
- Lower the
heat to medium-low and let cook for 2 min. When the sauce has thickened, stir
in milk and yogurt. Let cook slowly for a few minutes more.
- To serve, mix
some sauce with the pasta. Plate and ladle more sauce on top. Decorate with a
dollop of yogurt and a little dill. Enjoy!
Other Tasty Vegetarian Recipes