Mushroom Stroganoff
Date: Jan. 29th, 2019 - 1:00 PM
Ingredients
4 cups brown rice or whole wheat short pasta, uncooked (fusilli can be used )
1 large onion, chopped
3 tbsp butter, salted
3 lbs brown mushrooms, small whole and large halved (washed)
2 cups chicken broth, low sodium
2 tbsp cornstarch
1 cup Greek yogurt, plain
1 1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup parsley or dill, finely chopped
Instructions
Cook pasta al dente as per package instructions.
In the meanwhile, preheat large deep skillet on medium heat and melt butter. Add onions and cook for 3 minutes, stirring occasionally. Push onions to the sides of skillet and add mushrooms in the middle, increasing heat to medium – high. Cook for 10 minutes uncovered, stirring occasionally.*
In a medium bowl, whisk chicken broth with cornstarch and add to the skillet. Bring to a boil, reduce heat to low and let sauce simmer for a few minutes or until thickened. Remove skillet from heat** and slowly add Greek yogurt, stirring until smooth and creamy. Add pasta, gently stir. Serve hot sprinkled with fresh dill or parsley.
