Mushroom Stroganoff is a creamy, rich, mushroom based dish either served with pasta, mashed potatoes, or rice and I decided to make my own recipe without added oil or excess fat. It was really tasty and served with whole wheat ziti and a side salad. I looked at a few recipes to get my ideas flowing on what I wanted to include in my own stroganoff and then I just went with what I thought would be tasty. Luckily it was!

Mushroom Stroganoff Recipe

16 oz baby Bella mushrooms, cleaned and thinly sliced

1 shallot, sliced thin

1 tbsp minced garlic

3 tbsp all purpose flour

2 oz white wine

1 tbsp Better than Bouillon No Beef Base

.5 tbsp dijon mustard

1 c almond milk

1 c water

1 tsp thyme

juice of 1/2 lemon

1 lb whole wheat pasta

salt and pepper to taste

1. Add the mushrooms in a large sauté pan with the shallot and cook over medium heat for 5 minutes, then add the garlic for another 3 minutes.
2. Sprinkle the flour over the mushrooms and mix to coat.
3. Slowly add in the white wine to deglaze the pan and stir to mix completely.
4. It’ll start looking pretty clumpy, so add in the milk, bouillon, and water with a whisk and mix to try and smooth it out.
5. Add in the dijon, thyme, and mix to combine.
6. Bring it to a boil, then turn down to a simmer to thicken up. Keep stiring every few minutes to prevent sticking.
7. When it’s thick enough to your liking, add in the lemon juice to cut the richness and pour over cooked pasta and mix to combine.