Portobello Mushroom Stroganoff

In the winter, all I want to do is make a one dish comfort food that is easy to prepare. This is a vegetarian take on classic beef stroganoff with a light creamy pasta packed with portabella mushrooms and full of flavor.

The savory and meaty flavor of the mushrooms is really brought out by the use of red wine, as well as the addition of Tamari and a little bit of Worcestershire, which add great depth.

Plain Greek yogurt adds a bit of creaminess, but you could certainly go with sour cream instead and the sauce will thicken up as it cools down.


Ingredients:

8 ounces uncooked organic fettuccine or egg noodles
2 tablespoons organic olive oil
1 medium organic onion, diced
2 cloves organic garlic, minced
1 lb organic portabella mushrooms (sliced)
3 tablespoons organic all-purpose flour
1/2 cup red wine
1 1/2 cups organic vegetable broth
2 teaspoons organic Tamari or soy sauce
1 teaspoon organic worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon organic paprika
1/4 teaspoon organic pepper
1/2 cup plain organic Greek yogurt (or sour cream)
2 tablespoons minced fresh organic parsley

Directions:

1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain and set aside.
2. Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook until they're tender and have released most of their juices, 5 to 7 minutes. Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Slowly pour in the red wine, stirring the entire time. Cook, stirring frequently, until most of the wine has evaporated, 2 to 3 minutes.
3. Add the broth, Tamari, Worcestershire, salt, paprika and pepper. Increase the heat to medium high and bring the mixture almost to a boil. Turn the heat down slightly and let the mixture continue to simmer, stirring occasionally, until it thickens, 5 to 7 minutes. Turn off the heat. Stir in the Greek yogurt.
4. Add the drained pasta to the skillet with the sauce and toss to combine. If desired, let stand for about 5 minutes before serving (the sauce will thicken even more). Garnish with the fresh parsley and serve with salad.

Enjoy!

Laurel xoxo