Recipe: Portabella Stroganoff

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
4 large portabella mushrooms, cleaned, stemmed, halved and sliced (about 1 pound)
3 tablespoons all-purpose flour
½ cup red wine
1 ½ cups vegetable broth
2 teaspoons Tamari or soy sauce
1 teaspoon vegetarian Worcestershire sauce
¼ teaspoon liquid smoke (optional)
½ teaspoon salt
½ teaspoon smoked paprika
¼ teaspoon black pepper
½ cup plain Greek yogurt or sour cream
2 tablespoons minced fresh parsley

1. Boil salted water in a large pot and cook the pasta until al dente, then drain.
2. In a skillet, heat olive oil over medium heat and sauté the onion until softened.
3. Add garlic and cook until fragrant, then add the mushrooms and cook until tender.
4. Sprinkle in flour and cook for a couple of minutes, then slowly add red wine while stirring.
5. After the wine has mostly evaporated, add vegetable broth, Tamari, Worcestershire sauce, liquid smoke, salt, smoked paprika, and pepper.
6. Increase heat to medium-high and bring to a simmer until the sauce thickens.
7. Turn off heat and stir in Greek yogurt.
8. Toss the drained pasta with the sauce and let it stand for a few minutes before serving, garnished with parsley.

Servings

Calories

382

Total fat

10g

Total carbohydrates

55g

Total protein

14g

Sodium

506mg

Cholesterol

49mg