Simply Scrumptious Stroganoff
I have learned that there are two types of people in this world: those who love mushrooms and those who would rather eat dirt. Seriously. There doesn’t seem to be any middle ground with these guys. Where do you stand with fun guys? Get it? Fun-gi….yeah, it’s Friday.
We Compstons happen to L-O-V-E mushrooms! Now, there are absolutely no hard feelings towards those who don’t. The way we see it, if you don’t like ’em that leaves more for the rest of us! 😉 For those who share our love of mushrooms, please read on:
Mushrooms provide meals with incredible flavorful and texture, can be incorporated in a variety of cuisines, and lend a “meaty” flavor in meatless meals. All this and they are packed full of important vitamins and minerals!
Today, we have decided to honor mushrooms with our simple yet incredibly satisfying Turkey Stroganoff! This no fuss, easy weeknight meal can be prepared in 30 minutes or less and requires very few ingredients. We’ve upgraded this recipe for less fat than traditional recipes, but you will be happily surprised by how savory and filling this meal is! Plus, yielding 8 servings a pot you will have meals for days. (It also freezes well for the future!)
Nutrition Notes: Mushrooms are rich in several B vitamins which are important for the production of red blood cells and helping the body get its energy from food. Mushrooms are also one of the only plant-based foods which contains vitamin D. If you are vegan or don’t consume a lot of vitamin D fortified dairy than this is a big one for you! Mushrooms also contain antioxidants called ergothioneines which are believed to help fight inflammation. Onions and garlic lend their own antioxidants and soluble fiber to help keep your heart healthy and turkey and Greek yogurt provide filling, lean protein.
2 lbs lean ground turkey (lean ground beef or sliced sirloin also works great here)
2 tbsp olive oil, split
1/4 tsp salt, split
1 yellow onion, diced
1 clove garlic, diced
1-2 pints white mushrooms, depending on your preference
2-12 oz. boxes of Cream of Mushroom condensed soup (rec. Pacific Foods brand)
1 cup low sodium broth
3 tbsp plain Greek yogurt
2 tsp garlic powder, split
2 tsp onion powder, split
1-2 tbsp Worcestershire sauce
Freshly cracked pepper
Parsley for garnish
Heat 1 tbsp olive oil in a large pot over medium. Add onion, garlic, turkey, and 1/8 tsp salt and sauté until onions are translucent and turkey is fully cooked. Add cream of mushroom soup, broth, garlic and onion powder; stir well. Bring to a light simmer for 10-15 minutes, stirring occasionally. Remove from heat. Add yogurt and Worcestershire sauce. Return to low heat and cover.
In a separate saucepan heat other tbsp olive oil on medium. Add mushrooms and let *sit! Don’t try to stir mushrooms immediately as they will stick! Once the mushrooms begin to release water, begin stirring. Once all water has been released from mushrooms (they will start to “dry” out again) add remaining salt, garlic and onion powder, and freshly cracked pepper, sauté for 1 more minute. Add mushrooms to broth.
Serve over freshly cooked spaghetti noodles or ‘zoodles’ (zucchini noodles). Garnish with fresh parsley.
Nutrition Facts (makes 8 servings)
Calories – 220 Fat – 7g Carbohydrates – 10g Protein -28g Fiber – 1g
*The trick to getting mushrooms to have the right texture in sauces like these is to sauté them PLAIN, aka no seasonings. Just heat a pan with a little olive oil over medium. Add the mushrooms and cook until you’ve sweat out all the liquid. Once you’ve reach this point it is safe to add your salt and other seasonings. The mushrooms will keep a firmer texture and hold flavor the best. Add these seasonings too early and you have mushroom gummies. Not delicious.