There's been a lot of talk about plant-based diets and how good they are for you.
Even if you don't have any interest in becoming vegan or vegetarian, there are simple ways to get some meatless meals in the rotation.
You can substitute mushrooms for a lot of things with meat, including stroganoff.
Registered dietician Melissa Jeager joined KARE 11 News Saturday to explain and show us how to make it.
Recipe: Mushroom Stroganoff
All you need:
1 (12-oz.) package Hy-Vee mini lasagna noodles
1 (8-oz.) package sliced white mushrooms
1 (8-oz) package whole baby bella mushrooms, sliced
1 (5-oz.) package sliced shiitake mushrooms
1 medium red onion, cut into thin strips
1 tbsp Gustare Vita olive oil
2 tbsp. bottled minced garlic
1 tbsp Italian parsley, chopped; plus additional for garnish
1 tbsp Gustare Vita capers, drained
1 tsp Hy-Vee vanilla extract
2 c. baby spinach, tightly packed
1 (16-oz.) container Hy-Vee sour cream (or sub Hy-Vee Plain Greek Yogurt)
1 c. Hy-Vee vegetable stock
1 tsp. smoked paprika, plus additional for garnish
Hy-Vee kosher sea salt, to taste
Hy-Vee black pepper, to taste
All you do:
- Cook mini lasagna noodles according to package directions. Drain and rinse with cold water; set aside.
- Heat a large nonstick skillet over high heat. Add white, baby bella and shiitake mushrooms and red onion. Cook for 5 minutes, stirring frequently.
- Drizzle mushrooms with olive oil. Add garlic, 1 tbsp parsley, capers and vanilla. Cook for 3 minutes, stirring frequently.
- Stir in spinach, sour cream, vegetable stock and 1 teaspoon smoked paprika. Reduce heat to low.
- Stir in lasagna noodles; cook for 3 – 5 minutes or until heated through. Season to taste with salt and pepper. Garnish with additional parsley and smoked paprika if desired.
MORE NEWS: Kids share what kindness means to them
Watch more KARE11 Saturday:
Watch the latest coverage from KARE11 Saturday in our YouTube playlist: