Mushroom stroganoff
Indulge in a deliciously creamy Mushroom Stroganoff with whole-wheat pasta, sautéed onions, flavorful mushrooms, and a rich broth. Thickened with cornstarch and finished with Greek yogurt, this comforting dish is seasoned to perfection with salt, black pepper, and dried parsley for an elevated taste experience. Easy to make and incredibly satisfying, it's the perfect meal for any day of the week!
- 20 May 2024
- Cook time 20 min
- Prep time 10 min
- 6 Servings
- 10 Ingredients
Mushroom Stroganoff is a hearty and delicious meal that's perfect for both vegetarians and meat lovers alike. Made with wholesome ingredients like whole-wheat pasta, mushrooms, and Greek yogurt, this dish combines rich flavors and a creamy texture. It's a great choice for a cozy dinner and can be prepared in just under an hour.
Ingredients:
Instructions:
- Bring a large pot of salted water to a boil.
- Add the whole-wheat pasta and cook according to the package instructions until al dente.
- Drain the pasta and set aside.
- Melt the 3 tablespoons of salted butter in a large skillet over medium heat.
- Add the finely chopped onion and sauté for about 5-7 minutes, or until the onion becomes translucent.
- Add the sliced mushrooms to the skillet with the onions.
- Cook for about 10-12 minutes, stirring occasionally, until the mushrooms are tender and have released most of their moisture.
- Season with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
- In a small bowl, whisk together the 2 cups of chicken broth and 2 tablespoons of cornstarch until smooth.
- Pour the broth mixture into the skillet with the mushrooms and onions.
- Bring the mixture to a simmer and cook for 5-7 minutes or until the sauce starts to thicken.
- Remove the skillet from heat.
- Stir in the 6 ounces of Greek yogurt until well combined.
- Add the 1/4 cup of dried parsley and mix well.
- Add the cooked pasta to the skillet and toss until the pasta is well coated with the mushroom sauce.
- Season to taste with additional salt and pepper if needed.
- Plate the Mushroom Stroganoff and garnish with a bit of extra parsley if desired.
- Serve hot and enjoy your meal!
Tips:
- For a smoother sauce, ensure the cornstarch is fully dissolved in the chicken broth before adding to the pan.
- Feel free to experiment with different types of mushrooms for varied textures and flavors.
- If you prefer a thicker sauce, add a bit more cornstarch mixed with cold water.
- To enhance the flavor, you can add a splash of white wine before adding the chicken broth.
- Garnish with fresh parsley instead of dried parsley for a burst of color and freshness.
- If you're looking for a vegetarian option, substitute vegetable broth for chicken broth.
Mushroom Stroganoff is an easy-to-make dish that’s perfect for a comforting meal any night of the week. The combination of creamy sauce, tender mushrooms, and whole-wheat pasta creates a satisfying dish that's both nourishing and delicious. Whether you're cooking for family or friends, this recipe is sure to be a hit.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 320kcal | 13% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 7g | 18% |
| Sugar 8g | 8% |
| Fat | |
| Fat 10g | 11% |
| Saturated 4.28g | 14% |
| Cholesterol 20mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 54mg | 10% |
| Vitamin B1 0.31mg | 26% |
| Vitamin B2 1.22mg | 94% |
| Vitamin B3 12mg | 78% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 0.35ug | 15% |
| Vitamin C 8mg | 9% |
| Vitamin E 0.35mg | 2% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 1.14mg | 0% |
| Iron, Fe 2.66mg | 24% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 1120mg | 33% |
| Selenium, Se 80ug | 149% |
| Sodium, Na 640mg | 43% |
| Zinc, Zn 2.73mg | 25% |
| Water | |
| Water 390g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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