Jazzylicious Mushroom Stroganoff Recipe

| 5/29/2015 10:30:00 AM

Yum, yum. Thanks to meaty-tasting Portobello mushrooms, this satisfying stroganoff is smothered in a very light, but flavorful sauce and has the rich taste of the traditional version without all of the extra fat and calories.

mushroom stroganoff

Jazzylicious Mushroom Stroganoff

Makes 4 servings


• 1 medium sweet onion, chopped
• 3 to 4 cups vegetable broth, plus more as needed
• 8 ounces Portobello mushrooms, thinly sliced
• 1 teaspoon dried basil
• 1 teaspoon reduced-sodium tamari
• Pinch of cayenne pepper
• 8 ounces cremini or white button mushrooms, sliced
• 1 to 2 tablespoons whole-wheat flour, plus more as needed (see note)
• 1/2 cup filtered or spring water, plus more as needed
• Sea salt, to taste
• Freshly ground pepper, to taste
• 8 ounces whole-grain rotini, fusilli, or other pasta of your choice, cooked and drained
• 1/2 cup chopped fresh flat-leaf parsley, for garnish


1. Put the onion and 2 tablespoons vegetable broth in a large skillet. Cook over medium-low heat, stirring occasionally, until slightly softened, about 5 minutes. Add more broth, 1 tablespoon at a time, if the onion becomes dry.

2. Add the portobello mushrooms, basil, tamari, and cayenne pepper, and cook, stirring occasionally, about 5 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking.

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