Clean Eating Mushroom Stroganoff
Try this Clean Eating Mushroom Stroganoff recipe, or contribute your own.
Try this Clean Eating Mushroom Stroganoff recipe, or contribute your own.
- 1 large onion chopped
- 1/4 tsp ground black pepper
- 4 cups brown rice (gf) or whole wheat short pasta uncooked (i used fusilli)
- 3 tbsp butter salted
- 3 lbs brown mushrooms small whole and large halved (washed)
- 2 cups chicken broth low sodium
- 2 tbsp non-gmo cornstarch
- 1 cup greek yogurt plain (i used 2%)
- 1 1/4 tsp salt
- 1/4 cup parsley or dill finely chopped
- Carbohydrate 72.8202777653333 g
- Cholesterol 1840.6125 mg
- Fat 371.057733776667 g
- Fiber 10.8758713892935 g
- Protein 493.81085275 g
- Saturated Fat 106.033662128733 g
- Serving Size 1 1 recipe (3995g)
- Sodium 1828.8288766 mg
- Sugar 61.9444063760399 g
- Trans Fat 32.0201072195333 g
- Calories 5721 calories
Step-by-step
- Cook pasta al dente as per package instructions.
- In the meanwhile, preheat large deep skillet on medium heat and melt butter.
- Add onions and cook for 3 minutes, stirring occasionally.
- Push onions to the sides of skillet and add mushrooms in the middle, increasing heat to medium - high.
- Cook for 10 minutes uncovered, stirring occasionally.
- In a medium bowl, whisk chicken broth with cornstarch and add to the skillet.
- Bring to a boil, reduce heat to low and let sauce simmer for a few minutes or until thickened.
- Remove skillet from heat and slowly add Greek yogurt, stirring until smooth and creamy.
- Add pasta, gently stir.
- Serve hot sprinkled with fresh dill or parsley.
Brown mushrooms carry the heavy savory burden in this preparation, providing deep umami notes that compensate for the absence of traditional beef. Searing three pounds of fungi requires a wide, deep skillet operated on medium-high heat rather than crowding the pan, because packing mushrooms too tightly releases excess moisture that steams the caps instead of browning them.
Traditional stroganoff relies on heavy cream, but incorporating plain Greek yogurt introduces a distinct dairy tang while risking curdling if exposed to direct boiling heat. Removing the skillet from the heat source before gently stirring in the yogurt preserves its smooth emulsion without breaking the proteins. When pairing this sauce with pasta, cooking the grain until it maintains a firm bite ensures it withstands the dense, starch-thickened mushroom gravy.
Fresh dill or chopped parsley added at service cuts through the earthiness of the fungi, brightening the heavy sauce with volatile aromatics that dissipate quickly if added during the simmering phase.
