Mushroom Stroganoff

Yield: 4-6 servings

Cook Time: 20 minutes

Ingredients

  • 1 TBSP Butter
  • ¼ CUP Onions, chopped
  • 2 TBSP Flour
  • 2 CUPS Vegetable Broth
  • 1 TBSP Worcestershire Sauce
  • 1 TSP Tomato Paste
  • ¼ LB Cremini Mushrooms, sliced
  • ½ LB Baby Bella Mushrooms, sliced
  • ¼ LB Shiitake Mushrooms, sliced
  • ¼ TSP Thyme
  • 1 ½ TBSP White Wine or Sherry
  • ¼ CUP Reduced-Fat Sour Cream
  • ½ LB Noodles, uncooked
  • Pepper to taste
  • Parsley for garnish, minced

Download Recipe

Mushroom Stroganoff recipe card Download

Directions

  1. Cook noodles in a pot of salted water according to package directions, under-cook them a bit so you can mix it with the sauce and let it finish cooking.
  2. Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.
  3. Melt butter over medium heat and add onions to the pan.
  4. Cook 2-3 minutes over medium-low heat.
  5. Add flour; stir with a wooden spoon for 30 seconds.
  6. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.
  7. Add mushrooms, thyme, pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
  8. Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.
  9. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.