Mushroom Stroganoff

The original recipe came from a "Vegetarian Starter Kit" I received from PETA, which actually consisted of a small magazine with a lot of talky-talk and a few really good recipes.  Of course, PETA is advocating a vegan lifestyle so their recipes called for soy sour cream, but I used Greek yogurt, which is an EXCELLENT low-fat substitute for sour cream.  There's no difference in taste when it's mixed into a recipe like this, and one serving is abut 1/2 cup instead of 1 tablespoon.  I also want to mention that if you buy plain old mushroom gravy (canned or mix) or mushroom soup, it's made with beef stock, so you'll probably want to seek out vegan mushroom soup or gravy.  I've added and subtracted, and here's the final product, friend and husband-approved.


1 medium yellow onion
1 tsp chopped garlic
1/2 lb quartered baby portobello mushrooms
1/2 lb quartered button mushrooms
2 tbsp flour
1 can vegan mushroom soup or gravy
1 cup vegetable broth
8 oz. low-fat sour cream or Greek yogurt
2 tbsp ground mustard
1 tsp red pepper flakes
3 cups cooked whole wheat pasta

Saute onion, garlic and mushrooms in olive oil.  Sprinkle in flour and cook to a paste.  Add vegetable broth and gravy and simmer for 20 minutes.

Mix together the Greek yogurt, mustard and red pepper flakes.  Pour into the mushroom mixture and heat through.  Serve over pasta.

Makes 4 servings.