Vegetarian

Mushroom Stroganoff with greek yogurt takes several minutes to prepare.

Mushroom Stroganoff with greek yogurt takes several minutes to cook.

Mushroom Stroganoff with greek yogurt makes 4 servings.

The ingredients for Mushroom Stroganoff with greek yogurt are:

1 tablespoon butter
1/2 cup chopped onion
2 tbsp unbleached all-purpose flour
2 cups fat-free, less-sodium vegetable broth (or beef if you're a carnivore)
1 tbsp Worcestershire sauce
1 tsp tomato paste
5 oz sliced Cremini mushrooms
8 oz sliced baby Bella mushrooms
3.5 oz Shiitake mushrooms
1/4 tsp thyme
salt and pepper to taste
2 tbsp white wine or sherry
1/4 cup greek yogurt
8 oz uncooked noodles
1 tbsp minced fresh flat-leaf parsley for garnish

Here is how you make Mushroom Stroganoff with greek yogurt:

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat.Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.Serving Size: Makes 4 servings of 1.5 cups eachNumber of Servings: 4Recipe submitted by SparkPeople user KAKABOBO.

The nutritional information for Mushroom Stroganoff with greek yogurt is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 301.0

• Total Fat: 5.2 g
• Cholesterol: 1.3 mg
• Sodium: 514.4 mg
• Total Carbs: 47.2 g
• Dietary Fiber: 5.6 g
• Protein: 12.7 g