There are certain dishes that totally remind me of my childhood. For example, my mom always made a killer sour cream and mushroom sauce at Thanksgiving.
I think she got the recipe from my grandmother and adapted it at some point. It is DELISH, and tastes amazing on just about everything we have at Thanksgiving, except maybe the pumpkin pie. In fact, many of us in my family would completely forgo the turkey gravy and just use the sour cream and mushroom sauce on the turkey, potatoes, and veggies. We would even sop up any extra with the rolls. I am getting hungry just thinking about it!
I say that she ‘made’ a killer sauce instead of ‘makes’ a killer sauce, only because I don’t generally have Thanksgiving dinner at my parents’ house anymore. But she still does make the sauce, as far as I know! We typically spend Thanksgiving with DH’s family, and Christmas with my family. It works out well overall, but I found after the first couple of Thanksgiving dinners away from my family that I was a little homesick for some of our traditions.
My mom suggested to me that I make the sour cream and mushroom sauce to serve with the rest of the Thanksgiving dinner at my in-laws, which was an AWESOME idea. I love having that little reminder of my childhood Thanksgiving dinners. Some things you just never grow out of, no matter how old you get (not that I am anywhere near to being old, ahem). 🙂
As you can tell, that sauce is very special to me, and so I reserve making the ‘real’ version for Thanksgiving dinner. However, I wanted to come up with another version that was also delicious but maybe a little healthier to use the rest of the year. I thought about using light or fat-free sour cream instead of regular, but then I had the idea to try it using nonfat Greek yogurt.
Well, it turned out great! I served it over tortellini because that is what the kids wanted. However, it would be great over lots of other things, including chicken, turkey, a different pasta, or just about any steamed vegetable. Both boys loved it, even Thing 2! DH was on board as well!
Thing 2 rating = 
(4 out of 5 biscuits)!
Tortellini with Greek Yogurt and Mushroom Sauce
Print RecipeIngredients
Instructions
- In a bowl, combine the Greek yogurt and the flour. Set aside.
- Begin to prepare the tortellini according to package instructions. While the tortellini is cooking, prepare the sauce.
- Warm the olive oil in a skillet over medium high heat.
- Add the onion and cook until it starts to become translucent.
- Add the mushrooms and cook until they begin to soften, about 5 minutes.
- Add the wine and salt, bring to a boil and then reduce heat and let simmer about 8-9 minutes.
- Reduce heat to the lowest setting. Add the yogurt and the dill to the mushrooms and stir until well combined.
- Add in the baby spinach and stir until wilted.
- Drain tortellini when it is done and top with the sauce.
Notes
Nutrition
Linda Loosli
I love this recipe! Thanks for stopping by Friday with Friends! Pinned!! Hugs! Linda
Gosia
Must be delicious! It has everything I love, pinned to try:)
Thanks for sharing at Foodies & Crafties Soirée!
Gosia | Kiddie Foodies
Adelina Priddis
Your photo and description of everything you put it on, has my mouth watering! YUMMY. Thank you so much for sharing this on Foodie Friday
christine
This looks so delicious. Linked here by way of The Pinworthy Projects Link Party.
Evelyn @ My Turn for us
Just pinned!! My hubby and son would love this!! Thanks so much for sharing at Freedom Fridays With All My Bloggy Friends!!
Hugs
PS Also sharing on FB this morning!
Sherri@ The Well Floured Kitchen
What a delicious recipe! Easy enough for a weeknight, but still elegant for the holidays. I am the one that has taken over making all of our Italian family recipes for the holidays. I can’t imagine a holiday without those special dishes.
Shawna
What a great recipe!! I am pinning it now and sharing it to the foodies on google+ Thank you for sharing it on our Four Seasons Blog Hop.
Carrie This Home
Your tortellini and the white wine sauce looks awesome! I want to try this out soon so I’m pinning it! I’m visiting from Wine’d Down Wednesday.
Tammy
Oh this looks so delicious…Thank you for sharing at One More Time Events…Tammy
Mary Ellen
Looks yummy Kristin…
Kristin King
Thanks, Mary Ellen!
Linda Loosli
You are amazing Kristin! Love this! Hugs! Linda
Kristin King
Thanks, Linda! *Hugs* 🙂
Mom
Actually, Kristin, the recipe is from your GREAT grandmother. I’m totally impressed with your re-invention and use of it! I have some cheese & spinach tortellini in the freezer and some greek yogurt in the frig, so I will definitely be making this soon! I don’t think there has ever been a Thanksgiving when the Sour Cream Mushroom sauce hasn’t been on the table! (You’re right……it’s not good on pumpkin pie.
Kristin King
Awww, thanks Mom! 🙂 I had no idea this was from my GREAT grandmother. Was she the one you called O’Momma?
Yes, definitely don’t recommend this on pumpkin pie LOL. But it is so good on a multitude of veggies, or turkey/chicken, or any pasta! 🙂
Mom
Yes. She was MY O’Momma. She was the one left Hungary with two young children, hopped a freight train, and stowed away on a freighter to get to America! AND she was a great cook!
Kristin King
Wow. I love that story. She was an amazing woman! I feel honored to be adapting her recipe! I will also be making the original version later this month which is, of course, unbelievably delicious! 🙂
Liz
Nice recipe – thank you Kristin.
Kristin King
Thanks, Liz! 🙂
Kelli @ The Corner Kitchen
Mmm…..mushroom cream sauce is one of my favorites! I love how you lightened up this sauce.
Kristin King
Thanks, Kelli!
Jersey Girl Cooks
I like how you lightened this up. It looks great over tortellini.
Kristin King
Thanks Lisa! To really lighten it up I serve it over steamed veggies! Of course, that doesn’t go over quite as well with the kids, although it does make them eat more of the veggies than they usually would! 🙂