Mushroom Stroganoff Recipe

Although 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!

Mushroom stroganoff

Vegetarian Mushroom Stroganoff

Here’s What You Need

Mushroom Stroganoff ingredients
  • 2 Tbs Olive oil
  • 1 medium white or yellow onion, sliced
  • 4 garlic cloves, minced
  • 4 cups sliced fresh mushrooms
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh rosemary, chopped
  • ¼ tsp pepper
  • ½  tsp salt
  • 2 tsp fresh dill, chopped
  • 1 tsp Dijon mustard
  • 1 tsp tomato paste
  • 1 ½  Tbs flour
  • 1 cup vegetable broth
  • 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 Dente»

Here’s What You Do

  1. Heat the olive oil over medium-high heat.  
  2. Cook onion, garlic and mushrooms for about 10 minutes. Stir frequently.
  3. Add thyme and rosemary and cook for another few minutes.
  4. When the mushrooms have a golden brown color; add dill, mustard, tomato paste, salt and pepper. Stir.
  5. Mix in the flour and make sure there are no lumps. Add the broth and stir well.
  6. 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.
  7. 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!

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