Yes, this seems to be the 3rd ‘stroganoff’ recipe on my site. But before you go comparing all of them, let me tell you what’s happening here.
I have been running this blog for over 2 1/2 years now and looking back through the last few years I can honestly say we have come a long way. Eating unprocessed, whole foods, vegetarian, vegan, plant based or whatever you want to label it is an evolving thing. I have yet to find ANYONE who has succeeded in this overnight on their first attempt.
I have been reviewing a lot of our recipes and there are a considerable amount that still use sugar and flour. While I have cut the white sugars and flours down as much as possible without destroying the end result, it can still be improved.
I have also been revamping some of the recipes to cut out the meat, reduce the dairy and even omit the cheese (gasp! I know, I know … but cheese is evil. It really is. It raises our cholesterol, increases our waistline and ugh! I just have to do it. I’m sorry)
I started with my Ground Beef Stroganoff recipe by omitting the beef and upping the mushrooms. I also cut the cream cheese and milk. This recipe can also easily be converted to vegetarian by using a beefless beef broth or vegetable broth.
If you love mushrooms as much as I do then you are in for a real treat. I honestly did NOT miss the beef. Going meatless, even once a week, will greatly improve your health as well as the environment.
Here are just a few tips I’ve picked up along the way when it comes to cooking pasta and putting any type of sauce on top.
Undercook the pasta by just a minute or two. You want it al dente because it will continue cooking in the pan with the sauce.
Instead of draining the pasta in the sink in a colander, use a slotted spoon to add the pasta to the sauce, reserving the water. The water comes in handy if you need to add it to your sauce. The starch helps the sauce stick to the pasta better.Print
- 1 tablespoon olive oil
- 1 yellow onion, diced (approx. 1/2 cup)
- 1 large clove of garlic, minced
- 2 (8 oz) pkgs mushrooms of choice (I used button and bella), sliced
- 3 tablespoons whole wheat flour
- 1 1/2 cups beef or chicken broth
- 1 tablespoon tamari
- 1 teaspoon lemon juice
- 1 Tablespoon sherry
- 1 teaspoon tomato paste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 cup sour cream
- salt and pepper to taste
- 1/4 cup flat-leaf parsley, minced
- 8 oz. uncooked whole wheat penne pasta
- In a large skillet, sauté the onions in the olive oil over low heat until soft and translucent – approx. 3 min. Add the garlic, stir and cook another 30 seconds.
- Add the mushrooms and cook until soft (approx. 4-5 min or until they have released all their liquid and it has mostly evaporated).
- Sprinkle 2 Tablespoons of flour over the mushroom and onion mixture and stir in. Cook for approx. 1 minute.
- Add the broth, tamari, lemon juice, tomato paste, and spices. Continue to stir and cook over medium heat until it becomes a little thicker (approx. 3 min).
- Turn the heat to low and continue simmering.
- Meanwhile, cook the noodles according to package directions.
- Right before you are ready to serve, scoop out 1/2 cup liquid and add to it the sour cream and remaining 1 Tablespoon flour. Stir to combine and add to the pan.
- Add the noodles and serve immediately.
Recipe Source: HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you do too! 🙂