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Ingredients

• Servings: 4
• 3 tablespoons butter
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 3/4 pound mushrooms, sliced (Note: I used Portobello and Baby Bella)
• 1 1/2 cups low sodium chicken stock (Note: You may also use vegetable or beef stock)
• 3/4 cup low-fat sour cream
• 3/4 cup non-fat yogurt (Note: You can use a combination of low or non-fat Greek yogurt (such as Fage) and light sour cream, or use one exclusively)
• 3 tablespoons all-purpose flour
• 1 teaspoon low sodium soy sauce
• 1 teaspoon Worcestershire sauce
• 1/4 cup chopped fresh parsley and a lttle extra for garnish
• 8 ounces Farfalle Pasta (Note: Feel free to use whatever pasta you prefer, or even brown or white rice)
• Salt and Pepper to taste

Description

To Lighten Up My Fatty Food Intake Just A Smidgen I Decided To Make A Creamy Meatless Alternative To The Traditional Stroganoff By Substituting Substantial Portobello And Baby Bella Mushrooms For Beef..

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