Savory Mushroom Stroganoff

1

ABOUT THE RECIPE:

Yum, yum. Thanks to meaty-tasting Portobello mushrooms, this satisfying stroganoff has the rich flavor of the traditional version without all of the extra fat and calories.

MAKES 4 SERVINGS

2

INGREDIENTS:

1 medium red onion, chopped
1/2 tablespoon extra-virgin olive oil (optional)
3 to 4 cups vegetable broth, plus more as needed, divided

1 teaspoon tamari, divided
Pinch of cayenne pepper

8 ounces Portobello mushrooms, thinly sliced

1 teaspoon dried basil

8 ounces cremini or white button mushrooms, sliced

2 heaping tablespoons whole-wheat flour or oat flour
1⁄2 cup water, plus more as needed

Salt, to taste

Freshly ground pepper, to taste

8 ounces whole-grain rotini, fusilli, or pasta of your choice, cooked and drained

1⁄2 cup chopped fresh flat-leaf parsley, for garnish

3

INSTRUCTIONS:

Put the onion, optional olive oil, and 2 tablespoons vegetable broth in a large skillet. Cook over medium-low heat, stirring occasionally, until slightly softened, about 5 minutes. Add ½ teaspoon tamari, cayenne pepper
and a bit more broth, if the pan becomes dry.

Add the Portobello mushrooms, basil, ½ teaspoon tamari, and ¼ cup broth and cook, stirring occasionally, about 5 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking. Add the cremini mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in 1½ cups broth.

Cover and simmer, stirring occasionally, for 15 to 20 minutes, adding more broth as needed.

4

Put the flour and 1⁄2 cup water in a blender
and process until smooth. Briskly whisk the flour-water mixture into the mushrooms.

Cook for about 10 minutes, stirring often, or until stroganoff has cooked down and the sauce has thickened to form a light gravy. Season with salt and pepper. Serve immediately over the rotini and garnish with parsley.

Ingredients

Directions

1

ABOUT THE RECIPE:

Yum, yum. Thanks to meaty-tasting Portobello mushrooms, this satisfying stroganoff has the rich flavor of the traditional version without all of the extra fat and calories.

MAKES 4 SERVINGS

2

INGREDIENTS:

1 medium red onion, chopped
1/2 tablespoon extra-virgin olive oil (optional)
3 to 4 cups vegetable broth, plus more as needed, divided

1 teaspoon tamari, divided
Pinch of cayenne pepper

8 ounces Portobello mushrooms, thinly sliced

1 teaspoon dried basil

8 ounces cremini or white button mushrooms, sliced

2 heaping tablespoons whole-wheat flour or oat flour
1⁄2 cup water, plus more as needed

Salt, to taste

Freshly ground pepper, to taste

8 ounces whole-grain rotini, fusilli, or pasta of your choice, cooked and drained

1⁄2 cup chopped fresh flat-leaf parsley, for garnish

3

INSTRUCTIONS:

Put the onion, optional olive oil, and 2 tablespoons vegetable broth in a large skillet. Cook over medium-low heat, stirring occasionally, until slightly softened, about 5 minutes. Add ½ teaspoon tamari, cayenne pepper
and a bit more broth, if the pan becomes dry.

Add the Portobello mushrooms, basil, ½ teaspoon tamari, and ¼ cup broth and cook, stirring occasionally, about 5 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking. Add the cremini mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in 1½ cups broth.

Cover and simmer, stirring occasionally, for 15 to 20 minutes, adding more broth as needed.

4

Put the flour and 1⁄2 cup water in a blender
and process until smooth. Briskly whisk the flour-water mixture into the mushrooms.

Cook for about 10 minutes, stirring often, or until stroganoff has cooked down and the sauce has thickened to form a light gravy. Season with salt and pepper. Serve immediately over the rotini and garnish with parsley.

Savory Mushroom Stroganoff
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