Mushroom Stroganoff

(from BearNakedBaker’s recipe box)

7 points

Source: BNBWW

Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 people

Categories: dinner

Ingredients

  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 tbsp unbleached all-purpose flour
  • 2 cups fat-free, less-sodium vegetable broth (or beef if you're a carnivore)
  • 1 tbsp Worcestershire sauce
  • 1 tsp tomato paste
  • 5 oz sliced Cremini mushrooms
  • 8 oz sliced baby Bella mushrooms
  • 3.5 oz Shiitake mushrooms
  • 1/4 tsp thyme
  • salt and pepper to taste
  • 2 tbsp white wine or sherry
  • 1/4 cup reduced-fat sour cream
  • 8 oz uncooked noodles, No-Yolk noodles
  • 1 tbsp minced fresh flat-leaf parsley for garnish

Directions

  1. Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I 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, salt and 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.

  9. Remove from heat; let stand 30 seconds.

  10. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

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