Posts tagged mushrooms

Portobello Stroganoff

This one was inspired by a recipe from Cook’s Country. I took their low-fat beef stroganoff on a different spin by taking out the beef altogether. Alright, the truth is I accidentally used the meat for something else, ok?

Actually, by having just the portobello mushrooms, it now felt even lighter. Also, I thought the idea of using yogurt instead of sour cream was interesting. Great for slashing the calories, for sure. Fortunately, with the tomato paste and mustard, it still retained quite a bit of tang, but not too much. Which I liked a lot, actually.

You’ll love the down home taste of this recipe. Give it a try. Definitely a cut above the commercial variety.

Oh, and feel free to add the meat. Not gonna hurt my feelings, I promise.

Ingredients (4 servings)
1 8oz pkg. No-Yolk Egg Noodles
4 Portobello Mushroom Caps
1 onion, finely diced
3 tbs. All-Purpose Flour
1 tbs. Tomato Paste
2 cups Low-Sodium Beef Broth
1 tbs Dijon Mustard
1/2 cup Fat-Free Plain Yogurt
EVOO
Salt & Pepper
1 large Egg White, discard yolk
2 tbs. finely chopped Fresh Parsley

Directions:
Brush portobellos with a little EVOO and sprinkle with salt & pepper. Grill or roast to preferred doneness. Slice into long, thin pieces. Set aside.

Now, in a medium-heated large skillet, cook onions until browned, 6 to 8 minutes. Stir in flour, salt and tomato paste and cook until paste begins to darken, about 2 minutes. Add broth and mustard and bring to a boil while stirring, making sure there are no lumps. Reduce heat to medium-low and simmer until sauce is slightly thickened, about 5 minutes.

Meanwhile, Whisk the yogurt and egg white in a bowl until smooth. Add in sliced mushrooms to the skillet and mix to combine well with the sauce. Turn off heat then stir in yogurt mixture and parsley. Season with salt and pepper to taste.

Serve with a side of your favorite veggies.

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Mac & Tuna Bake

Well, I’ve done this casserole many times and in many different ways. It’s one of those quick-n-easy dinner treats. Obviously, it’s just whatever’s-in-the-pantry kind of a dish. I usually use some kind of canned cream soup. Sometimes, chicken, sometimes, celery, mushroom or a combination of those. It’s really easy and a great comfort food that might look complicated but really, it’s a no-brainer.

So, are you hungry yet?

Ingredients (6 servings):
1 lb. Pkg. Macaroni
1 big can Tuna
1 cup packed Spinach
1 pkg. mushrooms
2 cans Cream of Mushroom Soup
1/2 cup Chicken Broth, low-sodium
1 cup shredded melting cheese, your choice
1/2 cup bread crumbs
1 cup French Fried Onions
Fresh Ground Pepper
EVOO
Dried Herbs (parsley, basil, etc.)

Directions:
Preheat oven to 350F. Cook macaroni to al dente.

Meanwhile, combine tuna, spinach, mushrooms and cream of mushroom soup in a large mixing bowl.

When macaroni is done, drain water and add a drizzle of EVOO, a few cracks of fresh ground pepper and some dried herbs of your choice. Mix until pasta is fully and evenly coated.

Transfer mac into a large baking dish spreading it out evenly. Sprinkle bread crumbs on top then slowly pour in the bowl mix to fully cover the pasta. Add shredded cheese and stick in the oven uncovered for 20 minutes.

Take the dish out of the oven, quickly sprinkle fried onions on top and put back in the oven for another 10 minutes. Allow to rest for 30 minutes before digging in.

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