I really enjoy stroganoff but since I don’t eat meat I like to try new ways of enjoying this dish. Todays recipe serves about four and is with three different types of mushrooms, so if mushrooms aren’t your thing you may substitute them. I would love to hear what you used or how you liked it.
But….
do you realize the health benefits in these little fungi? Mushrooms help strengthen your immune system for starters and at this time we need all the help we can get. They are about 90 percent water and we all know how great it is eating veggies or fruit with high amounts of water but did you know the different types of mushrooms can provide different benefits like one Portabella can contain more potassium than a single banana or the Button mushroom has high vitamin D, copper and zinc just to name a few or Shiitake has been shown to protect the heart, good for digestion, energy and weight loss plus move over high end creams for skin because this mushroom fights against free radicals due to the great antioxidant compounds which also helps with stress in the body. Nothing is better for me than eating your way to a healthier and happier self.
Maybe mushrooms aren’t your thing but you might want to take another look and try them again in a new way or at least you may have a different perspective on them.
Mushroom Stroganoff:
Mushrooms – Button, Shiitake, Portobello ( The amount is up to you but I use a LARGE hand full of each kind cut up in bite size pieces)
4-5 cloves of garlic diced
1/2 diced onion
1/2 Cup of plain Greek yogurt
2 Cup of veggie Broth
Cornstarch or flour ( about 1/4 cup of flour or about 2 tablespoon of cornstarch)
1-2 Tablespoon of Nutritional Yeast
Salt, Pepper and parsley to taste
Egg Noodles cooked according to package directions
In sauce pan sauté mushrooms, onion and garlic for about 5 minutes. While they are sautéing add you nutritional yeast, flour/cornstarch to veggie broth and stir then add to the sautéed mushroom mixture stirring continuously so as to make sure not to get lumps, continue stirring until broth becomes gravy then add Greek yogurt and seasonings. Serve over cooked egg noodles.
This is such a fast dinner and if you are a fan of mushrooms, a very tasty one.
