Description

A rich, savory, and gluten-free creamy mushroom stroganoff made with brown rice pasta, heavy cream, and Greek yogurt. This weeknight-friendly meal is designed to fuel your day with steady energy and deep umami flavor.

Ingredients

Scale

12 oz (340g) brown rice pasta (penne or rotini)
2 tablespoons unsalted butter
1 pound (450g) cremini mushrooms, sliced
½ ounce (15g) dried porcini mushrooms
1 cup hot water (for soaking porcini)
1 medium yellow onion, diced
4 cloves garlic, minced
1 cup heavy cream
½ cup (120g) plain full-fat Greek yogurt
½ cup (120ml) low-sodium chicken broth
1 teaspoon Worcestershire sauce (gluten-free)
1 teaspoon Dijon mustard
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 bay leaf
Salt and black pepper, to taste
½ teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Rehydrate dried porcini mushrooms by pouring 1 cup of hot water over them in a small bowl. Let sit for 15-20 minutes. Remove mushrooms, squeeze out excess water, and chop finely. Let the soaking liquid settle, then carefully pour the clear liquid into a measuring cup to use as mushroom broth.
Bring a large pot of salted water to a boil. Add brown rice pasta and cook according to package directions until al dente (8-10 minutes). Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
Heat 2 tablespoons of butter in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
Increase heat to medium-high. Add cremini mushrooms and chopped porcini mushrooms. Cook undisturbed for 2 minutes to brown, then stir and cook for another 3-4 minutes until deeply browned.
Pour in the reserved mushroom broth and chicken broth. Simmer for 2 minutes to reduce slightly. Add heavy cream, thyme, bay leaf, Worcestershire sauce, and Dijon mustard. Simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
Remove the skillet from heat. Gradually stir in the Greek yogurt using residual heat to prevent curdling. If the sauce is too thick, add pasta water a tablespoon at a time.
Add the drained pasta to the sauce and toss to coat evenly. Adjust seasoning with salt and pepper. Remove the bay leaf.
Serve immediately topped with fresh parsley and extra black pepper.

Notes

Save the starchy pasta water to help thicken the sauce. Do not add yogurt while the pan is on high heat to prevent curdling. For a vegetarian version, swap chicken broth for vegetable broth. For a dairy-free version, use coconut cream and coconut yogurt. This dish does not freeze well due to the dairy content.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 5
Sodium: 350
Fat: 18
Saturated Fat: 10
Carbohydrates: 45
Fiber: 4
Protein: 12

Keywords: gluten-free, mushroom stroganoff, creamy pasta, weeknight dinner, brown rice pasta, healthy comfort food, dairy-free option, vegetarian