• Cooking Time:
  • Servings: 4
  • Preparation Time:


To lighten up my fatty food intake just a smidgen I decided to make a creamy meatless alternative to the traditional stroganoff by substituting substantial portobello and baby bella mushrooms for beef. I also reduced the fat of the dish by using a combination of low-fat sour cream and Fage Non-Fat Yogurt. While this isn't a perfect lighten upmeal, it sure beats the heck out of brittle, turnovers, and fettuccine.

Mushroom Stroganoff (Inspired by a recipe from

View step by step images of this recipe at my food blog


  • 3 tablespoons butter
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 3/4 pound mushrooms, sliced (Note: I used Portobello and Baby Bella)
  • 1 1/2 cups low sodium chicken stock (Note: You may also use vegetable or beef stock)
  • 3/4 cup low-fat sour cream
  • 3/4 cup non-fat yogurt (Note: You can use a combination of low or non-fat Greek yogurt (such as Fage) and light sour cream, or use one exclusively)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup chopped fresh parsley and a lttle extra for garnish
  • 8 ounces Farfalle Pasta (Note: Feel free to use whatever pasta you prefer, or even brown or white rice)
  • Salt and Pepper to taste


  • Bring a large pot of salted water to a boil.
  • Add noodles, and cook according to your desired level of doneness.
  • Remove from heat, drain, and set aside.
  • While the pasta is cooking, melt the butter in a large heavy skillet over medium heat.
  • Add onions and garlic, and cook, stirring until softened.
  • Add the sliced mushrooms, cooking until they are softened and lightly browned.
  • Next add the stock, soy and Worcestershire sauces.
  • Bring the sauce to a boil, and cook until the mixture has reduced by 1/3.
  • In a small bowl combine the sour cream and flour and parsley.
  • Add this mixture to the pan and stir.
  • Continue cooking over low heat, just until the sauce thickens.
  • Pour the pasta into the sauce and cook until the dish is evenly heated through.
  • Serve, seasoning with salt and pepper and garnish with additional parsley and a dollop of sour cream.

Categories: Main Dish  Misc. One Dish  Vegetable 
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