Prep 20 mins
Cook 1 hr
Since we started watching our diets have quite often missed being able to have stroganoff. This recipe comes from the Healing Foods Cookbook and is a much healthier version making it a good substation for the real thing.
- 4 baking potatoes, large
- 1 1⁄2 cups nonfat yogurt
- 1 teaspoon Dijon mustard
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 1⁄2 lbs mushrooms, small ones quartered
- 1⁄2 teaspoon dried dill
- 1⁄2 teaspoon dried thyme
- 1⁄8 teaspoon nutmeg
- Bake the potatoes at 375 F for 1 hour or until easily pierced with a fork.
- While the potatoes are baking, line a strainer with cheesecloth and set it over a bowl. Add the yogurt and set it aside to drain for about 15 minutes.
- Transfer the drained yogurt to a small bowl and whisk in the mustard. Set aside.
- In a large nonstick frying pan over medium-high heat, saute the onions and garlic in the oil until the onions wilt, about 5 minutes.
- Add the mushrooms, dill, thyme, and nutmeg. Saute until mushrooms are brown and fragrant, between 5 and 10 minutes.
- Remove from heat.
- Stir in the yogurt mixture into mushroom mixture.
- Serve over potatoes.
We really enjoyed these potatoes. I served them as our main dish and they were very filling. I halved the recipe and used greek yogurt plus extra mushrooms (my preference). Just perfect for our evening meal. Thanks for such a delicious post! Made for Everyday is a Holiday tag, December, 2011.
I enjoyed this with a T-bone steak, reserving half the mushrooms for the steak! (plain mushrooms, not with the yogurt mustard sauce. Really enjoyed the mushrooms with the steak! A second use for the recipe! I love mushrooms and mustard, so thought this would be over the top for me. However, I found myself wishing for just a plain old baked potato. The flavors with the potato just didn't work for me....maybe if I'd eaten it alone as suggested I wouldn't have noticed, but with a steak....it somehow didn't seem to agree. My fault....I should have made this as a solo dish, but I was craving red meat!! Enjoyed it anyway...thanks for sharing!
Thanks for your recipe. We enjoyed it very much. The mustard was a good tip!
Was perfect with grilled chicken breasts and green been giving them some sauce too.