Another Clean Eating Magazine Recipe- Portobello Mushroom Stroganoff

In an effort to go for a healthier lifestyle, I decided to try some new things and see what the "clean eating " trend is all about.  For those of that may not be familiar with the clean eating concept, it basically involves cutting out processed foods and eating foods as close to their natural state as possible. My family already eats few processed foods so that part wasn't hard  and I started looking for a few recipes. The Pumpkin Surprise Pasta from Clean Eating Magazine was a bit of a disappointment, but I decided to give their recipes another try, this time with the Portobello Mushroom Stroganoff.

First, I cooked some onions and garlic in a bit of oil until they were translucent.

Then I added a mix  of sliced white and Portobello mushrooms.

 While they were cooking down, I used my awesome immersion blender to puree the tofu for the sauce.

The tofu, sour cream, beef stock and tomato paste were added to the pan and cooked until the sauce smooted out a bit and then cajun seasoning was added.

The sauce and mushrooms were served over whole wheat egg noodles. It look pretty good doesn't it?

I was really excited about this meal and couldn't wait to try it. Once again, I was disappointed with the bland flavor of the dish.  The basic bones of the dish are good, but it just needs a bit of something. Next time....

INGREDIENTS:

•12 oz whole-wheat egg noodles

•Olive oil cooking spray

•1 medium yellow onion, thinly sliced

•4 oz white mushrooms, thinly sliced

•8 oz portobello mushrooms, thinly sliced

•1 clove garlic, minced

•14 oz medium-firm tofu, puréed in blender or food processor

•8 oz low-fat sour cream

•8 oz low-sodium beef stock

•1 tbsp unsalted tomato paste

•1/2 tsp Cajun seasoning

•Sea salt and fresh ground black pepper, to taste

•1 tsp dried dill

INSTRUCTIONS:

1.Cook noodles according to package directions. Drain and set aside.

2.Heat a large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to medium-low, mist with cooking spray and add onion. Sauté for about 8 minutes or until caramelized. Add white and portobello mushrooms and garlic. Mist with cooking spray, if needed, and sauté until cooked, about 5 more minutes.

3.Add tofu, sour cream, stock and tomato paste, and stir until smooth. Stir in seasoning, salt and pepper.

4.Pour mushroom sauce over cooked noodles. Serve topped with dill.

Nutrients per 1-cup serving: Calories: 140, Total Fat: 3.5 g, Sat. Fat: 0.5 g, Carbs: 18 g, Fiber: 1 g, Sugars: 3 g, Protein: 9 g, Sodium: 140 mg, Cholesterol: 15 mg

Portobello Mushrooms