A few days ago, I considered myself a mushroom hater. Fungi? Ew.
I am also, however, a trying-new-things lover. And a saving-money lover.
When I saw a recipe in the Clean Eating magazine for mushroom stroganoff, I was intrigued. My husband loves mushrooms. And stroganoff. I too, love stroganoff, but more of the chicken or beef variety. My previous recipe for making stroganoff though, involved a packet of onion dip mix, a can of reduced fat cream of mushroom chicken soup and sour cream, cooked in the crock pot. While this recipe wasn’t a crockpot version, it did involve a lot more simple ingredients and real food.
On an impulsive whim, I decided to go for it. A mushroom-based recipe. Me.
Eat Clean Mushroom Stroganoff
Adapted from Clean Eating Magazine
Ingredients
- 12 ounces whole-wheat egg noodles
- 1 medium yellow onion, thinly sliced
- 4 ounces white mushrooms, thinly sliced
- 8 ounces portabella mushrooms, thinly sliced
- 2 tsp minced garlic
- 10 ounces medium firm tofu, pureed
- 8 ounces fat-free plain yogurt
- 8 ounces beef broth*
- 2 tablespoons unsalted tomato paste
- 1/2 teaspoon paprika
- salt and pepper
- 1 tablespoon cornstarch (optional)
Directions
- Cook noodles according to package directions. Drain and set aside.
- Heat large skillet over medium-high heat. Saute onion until caramelized. Add all mushrooms and garlic and saute until cooked through.
- Add tofu, sour cream, stock and tomato paste, and stir until smooth. Stir in all seasonings.
- If sauce seems too thin (mine did) dissolve cornstarch in a little water. Add to sauce. Stir over medium heat, allow sauce to thicken.
- Pour mushroom sauce over cooked noodles.
*To make recipe vegetarian, vegetable broth could be substituted for the beef broth
I won’t pretend this recipe completely dissolved my dislike of mushrooms. I’m not yet a mushroom lover. However, the sauce was delicious, and has promoted me from a mushroom hater, to a willing mushroom eater.
That’s one powerful recipe! 
If you are a mushroom lover or liker – you’ll love this stroganoff!
I will make this again. But maybe half as many mushrooms, and add some beef. Maybe try a crockpot version as well
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{ 14 comments… read them below or add one }
I LOVE Clean Eating Magazine! I have adapted several of them as well! This looks good. I need to get this month’s magazine!
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hmmmm . . . I’ve been known to be a mushroom hater. It has to be the right mushroom, in the right dish, and not too much of it.
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I just learned to love them! This looks wonderful.
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I can eat cream of mushroom soup, but not regular mushrooms – blegh. Maybe if I diced them really, really small!
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I have been a mushroom hater in the past but I am learning to love them. This recipe looks great!
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I already LOVE mushrooms so I am loving this recipe!
xo
Kris
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Well that looks delicious but I am a mushroom lover
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I’m on team LOVE mushrooms, but my husband can’t stand them. So I either have to sneak them into meals or go crazy when he’s out of town. Yummmm…
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Wow, that looks so delicious! I’m a mushroom lover, so this recipe is right up my alley!
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I’m a lover not a hater. I love to add them to beef up a dish or as the main meaty thing in it.
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<—-lover
That looks SO good!
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We LOVE mushrooms over here. Although, come to think of it, it’s been a while since I bought any. Hmmmm. Anyway…haha…this looks awesome and I could totally sneak tofu into hubby’s dinner!
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I’m not a mushroom fan (except portobellos, but only sometimes), but my husband is allergic, so it works out well for a no-shroom family
The dish LOOKS yummy, though!
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I love them.. and that looks good!!!
A great recipe for mushrooms is portebella smothered in pizza toppings.. tossed in the oven… volia!!!! Pizza
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