5.0 from 3 votes
Portabella Stroganoff
A vegetarian take on classic beef stroganoff. This lightly creamy pasta dish is packed with portabella mushrooms and full of flavor from red wine and Tamari.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 382 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 8 ounces uncooked fettuccine or egg noodles
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 4 large portabella mushrooms about 1 pound, cleaned, stemmed, halved and sliced
- 3 tablespoons all-purpose flour
- ½ cup red wine
- 1 ½ cups vegetable broth
- 2 teaspoons tamari or soy sauce
- 1 teaspoon vegetarian Worcestershire sauce
- ¼ teaspoon liquid smoke optional
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ½ cup plain greek yogurt or sour cream
- 2 tablespoons minced fresh parsley
Instructions
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain and set aside.
- Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook until they're tender and have released most of their juices, 5 to 7 minutes. Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Slowly pour in the red wine, stirring the entire time. Cook, stirring frequently, until most of the wine has evaporated, 2 to 3 minutes.
- Add the broth, Tamari, Worcestershire, liquid smoke, salt, smoked paprika and pepper. Increase the heat to medium high and bring the mixture almost to a boil. Turn the heat down slightly and let the mixture continue to simmer, stirring occasionally, until it thickens, 5 to 7 minutes. Turn off the heat. Stir in the Greek yogurt.
- Add the drained pasta to the skillet with the sauce and toss to combine. If desired, let stand for about 5 minutes before serving (the sauce will thicken even more). Garnish with the fresh parsley and serve.
Cup of Yum
Nutrition Information
Calories
382kcal
(19%)
Carbohydrates
55g
(18%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
49mg
(16%)
Sodium
506mg
(21%)
Potassium
607mg
(17%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
331IU
(7%)
Vitamin C
5mg
(6%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 382
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 506mg | 21% |
| Potassium | 607mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.