Mushroom Stroganoff

The whole reason I made zucchini pasta was to have something creamy and filling - I settled on this mushroom pasta sauce which, as it turns out, is pretty much a very healthy stroganoff!  I have made this a couple of times in the last few weeks. Very simple, very filling, and VERY tasty.

Healthy Mushroom Stoganoff

splash of olive oil
1/4 c. chopped red onion
1 clove garlic, minced
5 oz. mushrooms, sliced (any variety will work.  I have used button, crimini, and wood ear to great success)
1/2 c. fat-free Greek yogurt
1 tsp salt
1 tsp pepper
1/2 tsp hot pepper flakes
1/2 tsp each thyme, oregano, marjoram, dried basil
1/2 oz feta cheese

Saute the onion and garlic in the olive oil until slightly translucent under low heat.  Slightly increase heat and add mushrooms and continue cooking until mushrooms start to brown. Add the salt and seasonjngs and finish browning the mushrooms (you want the salt in at this stage as it leeches the moisture form the mushrooms, adding to the sauciness, which you don't want to cook off entirely).  Turn off the heat.  Add yogurt and still until just combined.  Sprinkle in the feta. Add to the top of your favorite pasta!  You can also add come sauteed chicken to this and it is terrific!

Eric's favorite pasta sauce: that bag of powdered cheese from the Kraft box.