Mushroom Stroganoff ~ Healthy!

It's true, comforting stroganoff can be made in a lighter and healthier way. 


I found a recipe from 'Clean Eating' magazine, and adjusted it to suit my own taste. I
Please allow me to explain ~ If my portions are smaller, I NEED flavor to compensate so I don't feel deprived. Do you feel that way too?  If so, this recipe might be one you'll like.

Where I live the common, cultivated  mushrooms are available any time of year and this is a tasty way to make them into a main course ~ I've tried it with a combination of sliced white mushrooms and portobellos, which I really like. But if other varieties are available, by all means, include them ~ the dish will be all the more flavorful!

The great news is this method is low in calories & fat per 1 cup serving, which works out to be a little fewer than 140 calories, only 3.5g fat, 18g carbs, 10g protein, 15mg cholesterol.

I realize that a one-cup serving doesn't sound like much, but if you include a leafy lettuce, spinach, or arugula salad with some fresh vegetables or tomatoes added it rounds out the meal to make a filling, healthful choice.

The original recipe used medium-firm tofu and low-fat sour cream to duplicate the creamy sauce in the stroganoff ~ and you can certainly use the low-fat sour cream if you like . . . but I substituted 0% fat Greek-style yogurt for the sour cream and it worked out very well. You could use 2% fat Greek-style yogurt instead of the 0% fat if you prefer.

In addition to the medium-firm tofu and Greek-style low fat yogurt, here are the ingredient ~ including the extras I added to pump up the flavor a bit. 

Whole Wheat or Grain noodles (or any shape pasta you like), yellow onion, garlic, tomato paste, and Cajun-style seasoning, sea salt and freshly ground black pepper. 

My changes:  I sub the low-fat sour cream with Greek-style yogurt,  add a tablespoon or so of dry white wine  (optional),  a few drops of Worchestershire sauce, a little extra garlic, and finish the plated dish with a tiny drizzle of White Truffle Infused Oil * .

As the original recipe suggests you can also add some fresh or dried dill to enhance the flavor. I didn't add the dill, but added drops of truffle oil after the serving was plated. 

And just a hint ~ don't skip the Cajun seasoning as it really provides a great flavor hit without being over powering at all. I am particularly fond of adding the drizzle white truffle oil as a finish to the dish, after plating:

     Incidentally, a favorite sandwich of mine is a couple of thin slices of good Prosciutto on a sliced ciabatta roll with a nice layer arugula, thinly sliced ripe tomato, with just a drizzle of this truffle oil & a grind of fresh black pepper. I love good mayonnaise but the truffle oil beats mayo in this sandwich hands down!  Yum . . . soo good!

Thumbs up here and if you would like a copy of the recipe with my adjustments you'll find a printable copy over on my recipe blog by clicking HERE.

Thanks for stopping by for a visit today, friends!  xo ~m.

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