Mushroom Stroganoff

Ingredients

• Butter

  Unsalted

  3 tbsp or 43g

• Onions

  Raw

  1 large or 150g

• Mushrooms

  White, raw

  3 lb or 1.36kg

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Cornstarch

  2 tbsp or 15g

• Nonfat greek yogurt

  Nonfat, plain

  10 oz or 283g

• Salt

  Table

  1 ¼ tsp or 8g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Parsley

  Raw

  ¼ cup or 15g

• Whole wheat pasta

  Dry

  12 oz or 340g

Directions

1. Cook the pasta according to the package instructions.
2. In a large deep skillet, melt the butter over medium heat. Add the chopped onions and cook for 3 minutes, stirring occasionally. Push the onions to the sides of the skillet and add the mushrooms to the center. Increase the heat to medium-high and cook for 10 minutes, stirring occasionally.
3. In a medium bowl, whisk together the chicken broth and cornstarch. Add the mixture to the skillet, bring to a boil, then reduce the heat to low and let the sauce simmer until thickened. Remove the skillet from the heat and slowly stir in the Greek yogurt until smooth and creamy. Add the cooked pasta and gently stir to combine. Season with salt and pepper to taste.
4. Serve hot, sprinkled with fresh parsley.

Similar Foods

• Portobello Mushroom Stroganoff
• Mustardy Mushroom Stroganoff
• Beef and Mushroom Stroganoff
• Faux Stroganoff Easy and Fast Stroganoff
• Vegan Portobello Stroganoff
• Low Carb Hamburger Stroganoff