Mushroom Stroganoff Recipe

Short Presents just recently joined in on the Pinterest craze (follow my boards here). I know, I know I’m way behind in the times, but I am totally obsessed already: especially with recipes! I found this recipe while I was power pinning, and I quickly discovered that I absolutely love the website Skinnytaste.com. Skinny Taste takes all your favorite recipes and makes them HEALTHY! Kindred spirt? I think so.

I made some adaptions from the original recipe posted, as it was intended for a meatless Monday meal. I added extra lean ground chicken (still healthy, but extra protein), and omitted most of the sauce ingredients, and added low fat cream of mushroom soup instead. When I made this recipe it was a double dance class day, and I didn’t have time for fuss or careful measuring; I threw all caution to the wind and went with my instincts. Clearly soup from a can should not be consumed on a regular basis, but if you opt for low sodium and/or low fat it’s the lesser of the evils. Everything in moderation right?

Make This Dish Vegetarian
the ground chicken and add vegetarian Worcestershire sauce (1 TBS) and
tomato paste 1 tsp) before adding the mushrooms. These additions will help to give your dish a “meaty” flavor without the meat. You could also try portabello mushrooms for a “meaty” texture.
*Recipe adapted from Skinnytaste.com

1 package of Ground chicken and/or turkey 
1 package of no-yolks broad noodles
1 medium onion (diced)
5 oz sliced cremini mushrooms
8 oz sliced baby Bella mushrooms
3.5 oz Shiitake mushrooms
2 cans low fat cream of mushroom soup
1/4 tsp thyme
2 tbsp white wine or sherry
salt and pepper to taste
Parsley and Parmesan cheese for topping and garnish.
Cook pasta as directed on package. It is best to under cook your noodles slightly, as they will continue to cook in the sauce later. If your noodles are ready before you are, just simply drain and coat with olive oil, cover and set aside until you are ready for them. The olive oil will prevent the noodles from getting soggy and sticking to each other. Also a great trick for preventing your water from boiling over is to place a wooden spoon across your pan. I have no idea how or why this helps, but it does!

Meanwhile, while you are bringing your pot of water to boil. Heat a large sized skillet over high to medium heat. Pour in enough water just to cover the bottom and then add your ground chicken. Cook your ground chicken in the water and add what ever spices you want. I usually add garlic, onion powder, cayenne pepper, and fresh cracked pepper. Using a spoon or spatula break up the meat as it cooks in the water to make sure you cook the meat all the way through. This will take longer if your meat is not unthawed. Remember you can always take meat out of the freezer and put in the fridge the night before to thaw it out. 

Once your meat is starting to brown (no more pink) drain most of the excess water add onions, and add1 tablespoon of olive oil (if needed) and cook for about 2 minutes.
Next add in wine, and thyme and stir (30 seconds)
Then add your mushrooms, and add a little olive oil if needed. Mushrooms absorb a lot of liquid, so if you feel like it is starting to scorch add either olive oil and/or broth.
Once your mushrooms are starting to cook slightly, add in the mushroom soup (I used two). If your sauce is too thick you can always thin it out by adding some broth. Starting with a 1/4 cup and slowly adding it in until you’ve reached your desired consistency. I did not use broth this time, but it really depends on your preference. 
Once your sauce is to desired constancy and your mushrooms are slightly softer combine your noodles and sauce together. Tossing to coat all the noodles in your mushroom and ground chicken mixture.  Serve and enjoy! Might I suggest that this meal would pair exceptionally well with a glass of red wine.

Bon apetitie!
Short Presents.

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